There’s something undeniably magical about churros. The warm, crispy exterior, the soft, pillowy center, and that irresistible dusting of cinnamon sugar—it’s a treat that feels like a hug in every bite. But what if you could take that same churro experience and turn it into a bite-sized, poppable delight? Enter Churro Poppers—a fun, easy, and absolutely delicious twist on the classic churro.

These little bites are everything you love about traditional churros, but without the hassle of piping long dough strips into hot oil. Instead, we’re making small, round, golden-fried dough balls coated in a generous layer of cinnamon sugar. They’re perfect for snacking, serving at parties, or just indulging in a cozy homemade dessert.

Whether you’re a churro fanatic or just looking for a simple and delicious treat, these Churro Poppers will quickly become a favorite. So, grab your ingredients, and let’s dive into making this irresistible snack!

Why You’ll Love This Recipe

• Easy to Make – No need for a piping bag or fancy equipment. Just scoop, fry, and coat!
• Perfectly Poppable – These bite-sized treats are ideal for sharing (or keeping all to yourself).
• Classic Churro Flavor – The cinnamon-sugar coating gives them that iconic churro taste.
• Great for Any Occasion – Serve them at parties, movie nights, or as a fun dessert after dinner.
• Crispy Outside, Soft Inside – A delightful contrast in every bite.

Ingredients You’ll Need

For the Dough:

• 1 cup water
• 2 ½ tablespoons granulated sugar
• ½ teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 2 large eggs

For Frying:

• Vegetable oil, for frying

For the Cinnamon-Sugar Coating:

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

How to Make Churro Poppers

Making churro poppers is easier than you think! With a few simple steps, you’ll have warm, golden bites of cinnamon-sugar goodness.

Step 1: Prepare the Dough

In a medium saucepan, combine the water, sugar, salt, and butter over medium heat. Stir occasionally until the butter is melted and the mixture starts to simmer.

Once the liquid is bubbling, reduce the heat to low and add the flour all at once. Stir quickly with a wooden spoon until the dough comes together and forms a smooth ball. It will pull away from the sides of the pan—this is exactly what you want!

Remove the dough from the heat and let it cool for a few minutes. You don’t want it too hot when adding the eggs, or they’ll scramble.

Step 2: Add the Eggs

Once the dough has cooled slightly, mix in the vanilla extract. Then, add the eggs one at a time, stirring well after each addition. At first, the dough may seem lumpy, but keep stirring! Eventually, it will become smooth, thick, and glossy.

Step 3: Heat the Oil

In a deep pan or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F (175°C). Use a candy or deep-fry thermometer to maintain the right temperature—this ensures even cooking.

Step 4: Fry the Churro Poppers

Using a small cookie scoop or two spoons, drop small rounds of dough into the hot oil. Fry in batches, being careful not to overcrowd the pan.

Let them cook for about 3 to 4 minutes, turning occasionally, until they’re golden brown and crispy on the outside. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.

Step 5: Coat in Cinnamon Sugar

While the churro poppers are still warm, roll them in the cinnamon-sugar mixture until fully coated. The heat helps the sugar stick beautifully, creating that classic churro flavor.

Step 6: Serve and Enjoy

Enjoy these warm, freshly made churro poppers on their own or with a dipping sauce like chocolate ganache, caramel, or dulce de leche. They’re best enjoyed fresh, but good luck keeping them around for long—they’ll disappear in no time!

Helpful Tips for Perfect Churro Poppers

• Cool the Dough Slightly – Adding eggs to hot dough can scramble them. Let it cool for a few minutes before mixing.
• Keep the Oil at the Right Temperature – If the oil is too hot, the poppers will burn on the outside and stay raw inside. If too cool, they’ll absorb too much oil and turn greasy.
• Use a Cookie Scoop for Even Sizes – This helps the poppers cook evenly and get that perfect round shape.
• Fry in Small Batches – Overcrowding the pan lowers the oil temperature and leads to uneven cooking.
• Serve Immediately – Churro poppers taste best fresh and warm. If you need to reheat them, a quick toast in the oven helps crisp them up again.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 20-25 churro poppers
• Category: Dessert
• Method: Frying
• Cuisine: Spanish-Inspired
• Diet: Vegetarian

Notes

• Consistency of the Dough: If the dough feels too thick after adding the eggs, don’t worry—just keep mixing! It will eventually smooth out into a thick, pipeable consistency.
• Oil Temperature Matters: Maintaining the oil at 350°F (175°C) is crucial for even cooking. Too hot, and the poppers will burn on the outside while staying raw inside. Too cold, and they’ll absorb excess oil and turn greasy.
• Test the Oil Before Frying: Drop a small bit of dough into the oil. If it sizzles and rises to the top quickly, it’s ready for frying.
• Coating While Warm: Roll the churro poppers in cinnamon sugar as soon as they come out of the oil. The warmth helps the sugar stick better, giving them that perfect churro flavor.
• Make Them Extra Special: Serve with chocolate ganache, caramel sauce, or dulce de leche for dipping. A simple powdered sugar glaze also works beautifully!
• Using a Piping Bag: If you prefer a more uniform shape, transfer the dough into a piping bag and pipe small dollops onto parchment paper before transferring them to the oil.
• No Deep Fryer? No Problem! A deep, heavy-bottomed pan works just as well. Just ensure the oil is deep enough for even frying.
• Alternative Coatings: While cinnamon sugar is classic, you can try powdered sugar or a cocoa-cinnamon blend for a different twist.

Frequently Asked Questions

Can I make churro poppers ahead of time?

These are best enjoyed fresh, but you can make the dough ahead of time and store it in the refrigerator for up to a day. Let it sit at room temperature for a few minutes before frying.

Can I bake churro poppers instead of frying?

While traditional churros are fried for that crispy texture, you can bake these at 375°F (190°C) for about 20-25 minutes. They won’t have the exact same crunch but will still be delicious!

How do I keep them crispy?

Serve them immediately for the best texture. If you need to store them, reheat them in the oven at 350°F (175°C) for 5 minutes to help crisp them back up.

Can I use an air fryer?

Yes! Spray them lightly with oil and air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through. They won’t be quite as crispy as the deep-fried version, but still delicious!

Storage Instructions

Refrigeration: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Avoid refrigerating, as this can make them soggy.

Reheating: To bring back the crispiness, warm them in a 350°F (175°C) oven for 5 minutes or in an air fryer for a few minutes.

Freezing: Freeze the uncoated churro poppers in a single layer on a baking sheet. Once frozen, transfer them to a zip-top bag and freeze for up to 3 months. Reheat in the oven or air fryer, then toss in cinnamon sugar while warm.

Related Recipes

If you loved these Churro Poppers, you’ll definitely enjoy these other sweet treats:

• bChurro Cheesecake Bars — Creamy, Cinnamon-Sugary Bliss!
• Churro Poppers: A Bite-Sized Twist on a Sweet Classic
• Churro Cheesecake Donut Cookies

Final Thoughts

Churro poppers are a game-changer when it comes to homemade desserts. They’re easy, fun to make, and packed with that classic cinnamon-sugar goodness. Whether you’re whipping up a batch for a party, a cozy night in, or just because you’re craving something sweet, these little bites won’t disappoint.

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