Description
Churros Poppers are bite-sized, crispy fried dough treats coated in cinnamon sugar. These delightful snacks are easy to make with a simple choux pastry dough fried to a golden perfection and sprinkled with a sweet cinnamon sugar blend, perfect for parties, dessert, or anytime indulgence.
Ingredients
Scale
Dough Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
For Frying
- Vegetable oil, for frying
Topping
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare boiling mixture: In a medium saucepan, combine water, unsalted butter, and salt. Bring this mixture to a rolling boil over medium heat until the butter is fully melted and blended with the water and salt.
- Make dough: Remove the saucepan from heat immediately. Quickly stir in the all-purpose flour using a wooden spoon until the mixture forms a smooth, cohesive dough ball that pulls away from the sides of the pan.
- Add eggs and vanilla: Let the dough cool slightly for a minute or two. Add the eggs one at a time, thoroughly mixing and incorporating each egg before adding the next. Stir in the vanilla extract until fully combined, forming a smooth and shiny dough.
- Heat oil for frying: In a large, heavy-bottomed pot, heat enough vegetable oil to reach 375°F (190°C). Use a deep-fry thermometer to maintain consistent temperature for perfect frying.
- Pipe dough into oil: Transfer the dough into a piping bag fitted with a star tip. Pipe 1-inch strips or small bite-sized pieces directly into the hot oil carefully to avoid splashing.
- Fry until golden: Fry the churros poppers for 2-4 minutes or until they puff up and become golden brown on all sides, turning as necessary for even cooking.
- Drain excess oil: Use a slotted spoon to remove the fried poppers from the oil and place them on paper towels to drain excess oil thoroughly.
- Coat with cinnamon sugar: While still warm, immediately roll the churros poppers in a mixture of granulated sugar and ground cinnamon until well coated. Serve warm for the best taste and texture.
Notes
- Ensure oil temperature is maintained at around 375°F (190°C) to get crispy, evenly cooked churros poppers.
- Do not overfill the piping bag to prevent dough from spilling out unevenly.
- The dough cools quickly, so work fast when adding eggs and piping into the oil.
- Churros poppers are best enjoyed fresh and warm. Leftovers can be reheated briefly in an oven to restore crispness.
- Use a star tip on your piping bag to create the classic ridged texture on the churros.
