If you’re craving a delightful treat that’s crispy on the outside and tender inside, then you’ll absolutely fall in love with this Churros Poppers Recipe. These little bite-sized churros bring all the magic of classic churros into a fun, poppable form, perfect for sharing (or not!). Rolled lovingly in cinnamon sugar, each popper delivers an irresistible cinnamon-kissed crunch that melts in your mouth, making snack time or dessert totally unforgettable.
Ingredients You’ll Need
The ingredients for this Churros Poppers Recipe are wonderfully simple yet pack a punch when it comes to flavor and texture. Each one plays a key role, from creating the perfect dough to giving the poppers their signature crispiness and cinnamon-sugar finish.
- 1 cup water: The essential liquid that brings the dough together and keeps it moist.
- 2 tablespoons butter: Adds richness and depth to the flavor and helps create that golden crust.
- 1 tablespoon sugar: Balances the dough’s flavor with a slight sweetness.
- 1/4 teaspoon salt: Enhances all the flavors in the dough beautifully.
- 1 cup all-purpose flour: The foundation of the dough that gives it structure and chewiness.
- 2 large eggs: Incorporate lightness and bind the dough for perfect piping.
- 1/4 teaspoon vanilla extract: Infuses the dough with a warm, inviting aroma.
- 1/4 teaspoon cinnamon: Brings a subtle spicy note to the dough itself.
- Vegetable oil for frying: Creates that signature crispy exterior you love.
- 1/2 cup sugar: For coating—this sugar mixed with cinnamon is the final sweet touch.
- 1 teaspoon cinnamon: Combined with sugar for the classic churros coating.
How to Make Churros Poppers Recipe
Step 1: Create the Dough Base
In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium, stirring until the butter melts and the mixture simmers gently. This warm buttery liquid base is what will give your churros that perfect tender interior once the flour joins the party.
Step 2: Add Flour and Form a Dough
Once simmering, add the flour all at once and stir vigorously. Keep stirring for 2 to 3 minutes until the dough forms a smooth ball and pulls away from the sides. This step is crucial because it ensures your dough is cohesive and ready for the eggs.
Step 3: Cool the Dough Slightly
Remove the saucepan from the heat and let the dough cool for about 5 minutes. Cooling prevents the eggs from scrambling when you add them, creating a silky smooth mixture instead.
Step 4: Incorporate the Eggs
Beat the eggs lightly in a bowl, then add them gradually to the dough while stirring continuously. The eggs give the dough structure and make it pipeable. Stir until the dough is smooth and glossy, which indicates it’s perfectly mixed.
Step 5: Flavor with Vanilla and Cinnamon
Mix in the vanilla extract and cinnamon to infuse the dough with that warm, cozy note that you expect in any churros recipe. These subtle flavors deepen the overall taste without overpowering the sugary coating later.
Step 6: Heat the Oil for Frying
Fill a deep pan with vegetable oil to about 2 to 3 inches and heat it to 350°F. Careful temperature control here means your poppers will fry quickly to a crispy golden brown without absorbing too much oil.
Step 7: Pipe and Fry the Churros Poppers
Transfer the dough into a piping bag fitted with a large star tip. Pipe 3 to 4-inch lengths directly into the hot oil, frying in batches to avoid overcrowding. Fry each side for 2 to 3 minutes until golden and crisp. These little morsels should puff up slightly and become beautifully crunchy outside.
Step 8: Drain and Coat with Cinnamon Sugar
Use tongs to transfer fried poppers to a paper towel-lined plate to drain excess oil. While they’re still warm, roll them in a mixture of sugar and cinnamon until fully coated. This final step transforms these poppers into the churros you know and love, with that addictive cinnamon-sugar crust.
How to Serve Churros Poppers Recipe
Garnishes
Simple is best here! A sprinkle of extra cinnamon sugar on top enhances every bite’s sweetness and spice. For a bit of flair, drizzle some melted chocolate or caramel sauce over your poppers — it’s a game-changer for dipping or for those moments you want a little extra decadence.
Side Dishes
Churros poppers shine brightest when paired with dipping sauces like rich chocolate ganache, creamy dulce de leche, or even a vibrant berry coulis. A side of fresh fruit or a scoop of vanilla ice cream gives balance and freshness to this fried delight.
Creative Ways to Present
Serve churros poppers stacked in a festive cone made of parchment paper or nestled in a colorful bowl for casual snacking. For parties, scatter them on a platter with small dipping bowls placed around, making it fun and interactive. You can even skewer a few together for a playful kebab-style presentation.
Make Ahead and Storage
Storing Leftovers
If you have any churros poppers left over (though that’s hard to imagine), store them in an airtight container at room temperature for up to a day. Crispiness fades quickly, so enjoy them as soon as you can for the best texture.
Freezing
For longer storage, you can freeze uncooked churros dough piped onto parchment-lined trays. Freeze until solid then transfer to a bag for up to a month. When ready, fry directly from frozen, adding a minute or two to the cooking time for perfect, fresh-tasting poppers anytime.
Reheating
Reheat your churros poppers in a hot oven (about 350°F) for 5-7 minutes to bring back some crunch. Avoid the microwave, as it tends to make fried treats soggy. This method helps you enjoy nearly fresh churros even after storing.
FAQs
Can I use gluten-free flour for this Churros Poppers Recipe?
You absolutely can! Just be sure to use a gluten-free blend that works well for frying and piping. The texture might differ slightly, but the flavor will still be wonderful.
What is the best oil for frying churros poppers?
Vegetable oil is preferred because of its high smoke point and neutral flavor, but you can also use canola or peanut oil. Just avoid oils with strong flavors that might interfere with the sweet cinnamon sugar coating.
Why are my churros poppers not crispy?
If your oil isn’t hot enough, the poppers will absorb too much oil and become greasy rather than crispy. Maintain an oil temperature around 350°F and avoid overcrowding the pan to get that perfect crunch.
Can I make churros poppers without a piping bag?
While a piping bag with a star tip is ideal for the classic churros ridges, you can use a zip-top bag with the corner snipped or shape small dough balls by hand for a rustic, fun twist.
What can I do with leftover cinnamon sugar?
Leftover cinnamon sugar is incredibly versatile! Sprinkle it over oatmeal, toast, or desserts; use it to rim cocktail glasses or dust it on buttered popcorn for a sweet snack.
Final Thoughts
This Churros Poppers Recipe is such a joyous way to bring the magic of churros into little bites that everyone can enjoy. They’re quick to make, fun to fry, and simply addictive to eat. I can’t wait for you to try these cinnamon-sugar coated marvels and share them with your loved ones — trust me, these poppers are destined to become a favorite snack or dessert in your home!
Print
Churros Poppers Recipe
- Prep Time: 0h 10m
- Cook Time: 0h 15m
- Total Time: 0h 25m
- Yield: Approximately 24 churros poppers
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Description
Churros Poppers are delightful bite-sized fried dough treats, perfectly crispy on the outside and soft inside, coated with a sweet cinnamon-sugar mixture. A quick recipe that combines simple ingredients to create a classic Spanish-inspired dessert, ideal for sharing or a fun snack.
Ingredients
Dough
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
For Frying
- Vegetable oil (enough for deep frying, about 2-3 inches deep)
Coating
- 1/2 cup sugar
- 1 teaspoon cinnamon
Instructions
- Combine water and butter: In a medium saucepan, combine 1 cup of water, 2 tablespoons of butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt.
- Heat mixture: Place the saucepan over medium heat and stir occasionally until the butter melts and the mixture begins to simmer.
- Add flour: Once simmering, add 1 cup of all-purpose flour all at once, stirring quickly with a wooden spoon or spatula.
- Cook dough: Stir vigorously for 2 to 3 minutes until the dough pulls away from the sides of the pan and forms a ball.
- Cool dough: Remove from heat and let the dough cool for about 5 minutes to avoid cooking the eggs when added.
- Beat eggs: Crack 2 large eggs into a bowl and lightly beat them.
- Incorporate eggs: Gradually add the beaten eggs to the dough, stirring after each addition until smooth and glossy.
- Add vanilla and cinnamon: Stir in 1/4 teaspoon vanilla extract and 1/4 teaspoon cinnamon until fully combined.
- Heat oil: Fill a large, deep pan with vegetable oil about 2 to 3 inches deep and heat over medium-high heat until it reaches 350°F (175°C).
- Prepare draining plate: Line a plate with paper towels to absorb excess oil after frying.
- Pipe dough: Transfer the dough to a piping bag fitted with a large star tip.
- Fry churros: Carefully pipe 3 to 4-inch lengths of dough into the hot oil, frying in batches without overcrowding.
- Cook evenly: Fry churros for 2 to 3 minutes per side until golden brown and crisp, turning with tongs.
- Drain churros: Remove churros with tongs or a slotted spoon and place on the prepared paper towel-lined plate.
- Mix coating: In a shallow bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon.
- Coat churros: While still warm, roll fried churros in the cinnamon-sugar mixture until fully coated.
- Serve: Enjoy churros poppers immediately while warm and crispy.
Notes
- Ensure oil temperature is maintained at 350°F for perfect frying; too hot will burn churros, too cool will make them greasy.
- The dough should be somewhat stiff but pipeable; if too thick, it will be hard to pipe, if too thin, churros won’t hold shape.
- Use a large star tip for piping to achieve the characteristic ridges on churros.
- Serve churros fresh for best texture; they lose their crispness if left out too long.
- For a gluten-free version, substitute all-purpose flour with a suitable gluten-free flour blend that can handle high moisture.
