Churros Poppers Recipe
If you’re looking for the ultimate sweet treat that’s guaranteed to draw a crowd, these Churros Poppers are pure joy in bite-sized form. Imagine the classic churro you love: crisp, golden-brown dough with a pillowy soft interior, coated in a generous layer of cinnamon sugar. Now shrink it down, amp up the fun, and you’ve got the perfect dessert for parties, family get-togethers, or whenever you’re craving a little extra happiness with your coffee. Batches of these Churros Poppers always disappear fast in my house, especially when served with a chocolate or caramel sauce for dunking!
Ingredients You’ll Need
With just a shortlist of pantry staples, you can whip up a batch of Churros Poppers that taste like they came from your favorite street cart. Each ingredient adds something special, whether it’s texture, just the right softness, or that unmistakable warmth you can only get from cinnamon sugar.
- Water: Acts as the base for the dough, making it light and airy once fried.
- Granulated Sugar (2 tablespoons): Sweetens the dough and helps balance the salt and butter.
- Salt: Enhances all the sweet flavors and ensures the poppers aren’t one-note.
- Unsalted Butter: Adds a rich, decadent undertone that carries through every bite.
- All-purpose Flour: The backbone of the dough, bringing everything together for that recognizably chewy churro texture.
- Vanilla Extract: Infuses the dough with fragrant, cozy notes of vanilla.
- Large Eggs: Create a dough that fries up puffy and irresistible.
- Vegetable Oil (for frying): Gets the poppers golden and crisp on the outside while keeping the inside fluffy.
- Granulated Sugar (½ cup, for coating): Clings to every surface so you get a satisfying crunch and sweetness.
- Ground Cinnamon (1 teaspoon, for coating): Delivers that iconic churro aroma and a gentle warming spice to contrast the sugar.
How to Make Churros Poppers
Step 1: Make the Dough Base
Start by combining water, 2 tablespoons of sugar, salt, and butter in a medium saucepan. Bring everything to a boil over medium heat, stirring occasionally so the butter melts smoothly. As soon as it starts bubbling, reduce the heat and add the flour all at once. Stir vigorously with a sturdy spoon until the mixture transforms into a thick dough that pulls away from the sides of the pan and forms a cohesive ball.
Step 2: Cool and Enrich
Take the pan off the burner and let the dough cool for about 5 minutes—just enough so the next ingredients don’t cook on contact. Stir in vanilla extract for that signature aroma, then beat in the eggs one at a time. The dough will look a little lumpy at first, but keep mixing until it’s smooth, glossy, and just a bit elastic.
Step 3: Pipe and Cut
Spoon the dough into a piping bag fitted with a star tip—this gives Churros Poppers those classic ridges you know and love. Heat a pot of vegetable oil to 350°F, then carefully pipe 1-inch lengths of dough directly into the hot oil, using kitchen scissors to snip them off as you go. Work in batches so the oil stays hot and the poppers cook evenly.
Step 4: Fry to Perfection
Let the Churros Poppers fry for 2 to 3 minutes per batch, turning gently so they get that perfect even color. They should puff up and become a beautiful golden brown on all sides. Once cooked, use a slotted spoon to drain them on a plate lined with paper towels.
Step 5: Coat with Cinnamon Sugar
While your poppers are still warm (but not too hot to handle), roll them in a mix of ½ cup granulated sugar and 1 teaspoon ground cinnamon. The coating will cling perfectly and create that iconic sweet-spicey crust on every piece. Serve them up fresh and watch them vanish!
How to Serve Churros Poppers
Garnishes
For extra flair, sprinkle your Churros Poppers with more cinnamon sugar just before serving or dust them lightly with powdered sugar. You can also drizzle them with a little melted chocolate or caramel for a finish that looks as good as it tastes.
Side Dishes
These treats are delicious on their own, but they’re also amazing paired with sides like fresh berries, small bowls of spiced drinking chocolate, or dulce de leche for dipping. If serving at brunch, offer alongside hot coffee or Mexican hot chocolate.
Creative Ways to Present
For parties, pile your Churros Poppers on a tiered cake stand with colorful bowls of dipping sauces on the side. You can even skewer a few on cocktail sticks or pop them into mini treat bags for guests to take home. For a fun spin, try filling them with Nutella or cream using a piping bag fitted with a small tip.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Churros Poppers (a rare occasion, trust me), let them cool to room temperature before storing in an airtight container. They’ll keep their flavor for up to two days, though the crispness may soften a bit over time.
Freezing
Churros Poppers freeze surprisingly well! Lay cooled poppers in a single layer on a baking sheet, freeze until solid, and then transfer to an airtight container or freezer bag. They’ll stay fresh for up to one month, making them a great make-ahead party treat.
Reheating
Bring Churros Poppers back to life by warming them in a 350°F oven for 8 to 10 minutes. This helps restore their crispy exterior. Avoid microwaving, as it can make them soggy. After reheating, give them a fresh roll in cinnamon sugar for best results.
FAQs
Can I make Churros Poppers without a piping bag?
Yes! If you don’t have a piping bag, you can spoon the dough into a sturdy zip-top bag, snip off a corner, and squeeze. You’ll still get delicious mini churros, though the classic ridges will be a bit softer.
What’s the best oil for frying Churros Poppers?
Neutral oils like vegetable, canola, or sunflower work best. They can handle the high heat required for frying without overpowering the sweet flavors of your poppers.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough a few hours in advance and keep it in the fridge until ready to fry. Just let it come to room temperature and give it a quick stir before piping and frying.
Do Churros Poppers have to be served warm?
They’re at their most irresistible fresh and warm, but if you need to serve them later, reheat as directed above. Even at room temperature, Churros Poppers are still a scrumptious treat!
What dipping sauces go well with Churros Poppers?
Classic chocolate sauce is a fan favorite, but try dulce de leche, caramel, or even a berry coulis for something different. Set out a trio and let guests mix and match for extra fun.
Final Thoughts
Whether you’re throwing a party or just want to treat yourself, whipping up a batch of Churros Poppers couldn’t be more rewarding. With their perfect size, beautiful golden color, and warm cinnamon sugar coating, they’re little bites of happiness everyone should try at least once. Give them a go, and watch your kitchen fill with smiles!
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Churros Poppers Recipe
- Total Time: 30 minutes
- Yield: About 24 poppers 1x
- Diet: Vegetarian
Description
These Churros Poppers are a delightful twist on the classic churros, featuring bite-sized, crispy fried dough coated in a sweet cinnamon sugar mixture. Perfect for snacking or as a fun dessert option.
Ingredients
Dough:
- 1 cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
Coating:
- vegetable oil for frying
- ½ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Prepare Dough: In a saucepan, combine water, sugar, salt, and butter. Bring to a boil, add flour, stir until a ball forms. Remove from heat, cool, then mix in vanilla and eggs.
- Fry Churros: Pipe dough into hot oil, fry until golden. Drain on paper towels.
- Coat: Mix sugar and cinnamon in a bowl. Roll warm churro poppers in the mixture.
Notes
- For a twist, serve with chocolate sauce or dulce de leche for dipping.
- Fill the poppers with Nutella or cream using a piping bag fitted with a small tip.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 poppers
- Calories: 140
- Sugar: 8g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
