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Delicious Churro Bites – Yummy Treats Everyone Will Love!

Golden Churro Bites coated in cinnamon sugar, served on a plate — a quick and Easy Baking idea for School Party Food, perfect Yummy Treats for any Sweet Tooth, inspired by Great Recipes and Dessert Recipes Easy from your favorite Food App.
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Finding a dessert that hits the spot fast without a ton of prep is no easy feat. Between work chaos, school schedules, and general life nonsense, who has time for fancy patisserie-level desserts? Sometimes you just want something sweet, cozy, and homemade — something that actually beats those sad store-bought cookies calling your name from the pantry.

 

That’s where these baked churro bites come in. They’re golden, crisp, and dusted in the dreamiest cinnamon-sugar mix. Bonus: they’re baked, not fried — so no oil splatter, no deep fryer, and zero stress. Just pure, cinnamon-scented joy straight from your oven.

Ingredients

Scale

For the dough:

  • 1¼ cups water
  • 5 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons packed brown sugar
  • ½ teaspoon fine salt
  • 1¼ cups plain (all-purpose) flour
  • 1 teaspoon vanilla essence
  • 2 large eggs
  • 2 tablespoons melted butter (for brushing before coating)

For the coating:

  • ⅓ cup granulated sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Make the Dough
    • Start by combining water, butter, brown sugar, and salt in a medium saucepan over medium heat. Stir occasionally until the butter melts and the mixture begins to bubble.
    • Once it reaches a gentle simmer, dump in all the flour at once. Stir quickly and continuously until the mixture turns into a thick, sticky dough and pulls away from the sides of the pan. This should take about 5 minutes. You’ll notice a thin film forming at the bottom — that’s totally normal and means you’re doing it right.
    • Keep stirring for another minute to lightly cook out the floury taste, then remove from the heat.
  2. Cool and Add Eggs
    • Scrape the dough into a mixing bowl and let it rest for 10 minutes. (If you add the eggs while it’s too hot, you’ll end up with scrambled eggs — and no one wants that.)
    • Once cooled slightly, stir in the vanilla essence. Then, beat in the eggs, one at a time, mixing thoroughly between each addition. The dough will look weirdly separated at first, but keep going — it’ll soon turn glossy, smooth, and pipeable.
  3. Get Ready to Bake
    • Preheat your oven to 425°F (220°C). Line two baking trays with parchment paper or silicone mats.
    • Spoon the dough into a piping bag fitted with a star-shaped tip (a #356 tip is ideal). Pipe 3–4 inch long strips onto your trays, leaving a couple inches between each.
    • Use a butter knife to cleanly cut off each strip of dough as you go.
  4. Bake to Golden Perfection
    • Lightly mist the piped dough with vegetable oil spray, then spritz the entire tray with a bit of water — this helps the churros puff beautifully in the oven.
    • Bake for 20–25 minutes, or until they’re puffed, crisp, and lightly golden around the edges.
    • When they’re done, turn off the oven, crack the door open slightly (about 8–12 inches), and let the churros sit inside for 10 minutes. This gentle cooldown keeps them crispy without overbaking.
  5. Coat in Cinnamon Sugar
    • Once the churros are out of the oven, it’s time for the fun part!
    • Working in small batches (about 5–6 churros at a time), brush each with melted butter, then toss them in a bag or bowl filled with your cinnamon-sugar mixture. Shake gently to coat evenly — every bite should sparkle with sugar.
    • Repeat until all churros are coated and irresistible-looking.
  6. Step 6: Serve and Enjoy
    • Serve your churro bites warm — they’re at their absolute best fresh from the oven, still slightly crisp and smelling like a bakery in heaven. Pair them with melted chocolate, dulce de leche, or even vanilla ice cream if you’re feeling fancy.
    • They’re perfect for sharing… or not. No judgment if the whole batch mysteriously disappears while you “taste-test.”

Notes

Quick Tips for Success

  • Cool the dough before adding eggs — patience pays off!
  • Space them out: Churros expand as they bake, so don’t crowd them.
  • Get that crunch: Let them rest in the warm oven for a few minutes after baking.
  • Double the batch: Trust me, you’ll wish you had more.

Storage & Reheating

  • If by some miracle you have leftovers (unlikely, but okay), store them in an airtight container at room temperature for up to 2 days. They’ll lose a bit of crispness, but you can bring them back to life by reheating in a 350°F oven for 5 minutes.
  • For make-ahead magic, the dough can be prepared a day early. Keep it chilled in the fridge, then let it sit at room temperature for about 30 minutes before piping and baking.

A Sweet Shortcut to Happiness

  • These baked churro bites are proof that comfort food doesn’t have to be complicated. A few pantry staples, one piping bag, and 30 minutes later — you’ve got golden, crispy, cinnamon-coated happiness ready to devour.
  • Perfect for parties, weekend cravings, or whenever life needs a little extra sugar and sparkle.

Nutrition

Find it online: https://irmacooks.com/delicious-churro-bites-yummy-treats-everyone-will-love/