Churros Poppers: Sweet, Cinnamon-Sugar Bites of Heaven
There’s something about churros that never fails to captivate the senses—crisp on the outside, warm and pillowy on the inside, and dusted with a heavenly coat of cinnamon sugar. But what if you could enjoy these irresistible treats in a bite-sized, poppable form? Enter Churros Poppers—a delightful twist on the traditional Mexican dessert that brings all the flavor and fun, minus the need to dip the churro in sugar syrup!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 poppers 1x
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
For the Cinnamon-Sugar Coating:
- ½ cup granulated sugar – This will be combined with cinnamon to give the poppers that classic churro sweetness.
- 1 teaspoon ground cinnamon – The cinnamon is essential for that unmistakable churro flavor.
For the Churro Dough:
- 1 cup water – The base of the dough, which will help the flour come together to form the dough.
- 2 ½ tablespoons sugar – This sugar will be added to the dough to sweeten it up.
- ½ teaspoon salt – Just enough to balance the sweetness and bring out the flavor.
- 2 tablespoons vegetable oil – This will provide moisture and help the dough come together.
- 1 cup all-purpose flour – The flour forms the structure of the dough and gives it that chewy churro texture.
- Oil for frying – For deep frying the churro dough balls to perfection.
Instructions
1. Prepare the Cinnamon-Sugar Coating: Start by preparing the cinnamon-sugar mixture that will coat the churro poppers after frying. In a medium bowl or a brown paper bag (a trick that helps prevent the sugar from clumping), combine ½ cup granulated sugar and 1 teaspoon ground cinnamon. Stir the mixture together and set it aside for later use.
2. Heat the Oil: In a deep fryer or a large pot, heat about 2-½ inches of oil to 375°F. The oil needs to be hot enough to fry the dough balls until golden brown and crispy, so be sure to use a thermometer to maintain the correct temperature.
3. Make the Churro Dough: In a small saucepan, combine 1 cup water, 2 ½ tablespoons sugar, ½ teaspoon salt, and 2 tablespoons vegetable oil. Set the saucepan over medium heat and bring the mixture to a boil. Stir occasionally to dissolve the sugar and salt.
Once the mixture comes to a boil, remove it from the heat and immediately stir in 1 cup all-purpose flour. Stir vigorously until the mixture forms a ball of dough. You’ll notice that the dough comes together fairly quickly—it should be soft and slightly sticky, but not too wet. Let the dough cool slightly so it’s easier to handle.
4. Scoop and Shape the Dough: When the dough is cool enough to handle, use a small cookie scoop or a rounded measuring spoon to scoop out portions of dough. Roll the dough into small balls, about the size of a walnut. Make sure to roll gently—just enough to form a smooth ball, without overworking the dough.
5. Fry the Churro Poppers: Carefully drop 3-4 dough balls into the hot oil at a time, ensuring that you don’t overcrowd the fryer. Fry the poppers for about 3-4 minutes, turning occasionally with a spatula to ensure they cook evenly on all sides. Once they are golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
6. Coat the Churros: While the churros are still warm, drop them into the cinnamon-sugar mixture you prepared earlier. Shake or stir the poppers to coat them evenly with the sweet cinnamon-sugar mix.
7. Serve and Enjoy: Transfer the coated churro poppers to a serving plate and serve immediately while they’re warm and crispy. These little bites are perfect on their own, but for an added treat, serve them with a side of chocolate sauce, caramel, or dulce de leche for dipping.
Notes
- Oil Temperature: It’s crucial to maintain the correct oil temperature while frying. If the oil is too hot, the poppers will burn; too cool, and they’ll absorb too much oil and become greasy. A deep-fryer with a thermostat or a candy thermometer is a must for this recipe.
- Use a Cookie Scoop: To ensure uniform size and even cooking, using a small cookie scoop helps. If you don’t have one, a rounded tablespoon works just fine—just be sure to keep the dough balls about the same size for consistent frying.
- Serve Immediately: Churros poppers are best served fresh and warm, right after frying. The crispy exterior and soft interior are at their best when eaten immediately, so be sure to enjoy them while they’re still hot!