Mini Popcorn Churros
Mini Popcorn Churros
Ingredients
For the Dough
- 270 g water
- 40 g salted butter
- 1 tablespoon granulated sugar, (12-13 g)
- 140 g all-purpose flour
- 2 tablespoons milk
For the Coating
- 100 g caster sugar, optional
- 1 teaspoon cinnamon powder, optional
- as needed vegetable oil, for frying
- as needed chocolate sauce, for serving, optional
Instructions
- 1
In a saucepan, combine 270 g of water, 40 g of salted butter, and 1 tablespoon (12-13 g) of granulated sugar. Bring the mixture to a boil over medium heat.
⏱️ 5 min
- 2
Once the liquid boils, remove the saucepan from the heat and immediately add 140 g of all-purpose flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away cleanly from the sides of the pan.
⏱️ 3 min
- 3
Let the dough cool for about 3 to 4 minutes until it is warm but not hot to the touch.
⏱️ 4 min
- 4
Transfer the dough to a bowl (or a stand mixer bowl). Mix in 2 tablespoons of milk and stir well until fully incorporated. This will slightly loosen the dough, making it easier to pipe.
⏱️ 3 min
- 5
Transfer the dough to a piping bag fitted with a star nozzle. Pipe small, popcorn-sized dots onto a silicone mat or parchment paper. Use scissors to cut the dough cleanly after piping each dot.
⏱️ 5 min
- 6
Heat vegetable oil in a deep fryer or a large pot to 170–175°C (338–347°F). Carefully drop the mini churro dots into the hot oil and fry until they are golden brown and crisp. Work in batches to avoid overcrowding the fryer.
⏱️ 10 min•🌡️ 175
- 7
While the churros are still hot, transfer them to a metal bowl. If desired, sprinkle 100 g of caster sugar and 1 teaspoon of cinnamon powder over them. Toss the churros to ensure they are evenly coated.
⏱️ 2 min
- 8
Serve the mini popcorn churros hot, optionally with a side of chocolate sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Popcorn Churros
For the Dough
- 270 g water
- 40 g salted butter
- 1 tablespoon granulated sugar, (12-13 g)
- 140 g all-purpose flour
- 2 tablespoons milk
For the Coating
- 100 g caster sugar, optional
- 1 teaspoon cinnamon powder, optional
- as needed vegetable oil, for frying
- as needed chocolate sauce, for serving, optional
Instructions
- 1
In a saucepan, combine 270 g of water, 40 g of salted butter, and 1 tablespoon (12-13 g) of granulated sugar. Bring the mixture to a boil over medium heat.
⏱️ 5 min - 2
Once the liquid boils, remove the saucepan from the heat and immediately add 140 g of all-purpose flour. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away cleanly from the sides of the pan.
⏱️ 3 min - 3
Let the dough cool for about 3 to 4 minutes until it is warm but not hot to the touch.
⏱️ 4 min - 4
Transfer the dough to a bowl (or a stand mixer bowl). Mix in 2 tablespoons of milk and stir well until fully incorporated. This will slightly loosen the dough, making it easier to pipe.
⏱️ 3 min - 5
Transfer the dough to a piping bag fitted with a star nozzle. Pipe small, popcorn-sized dots onto a silicone mat or parchment paper. Use scissors to cut the dough cleanly after piping each dot.
⏱️ 5 min - 6
Heat vegetable oil in a deep fryer or a large pot to 170–175°C (338–347°F). Carefully drop the mini churro dots into the hot oil and fry until they are golden brown and crisp. Work in batches to avoid overcrowding the fryer.
⏱️ 10 min•🌡️ 175 - 7
While the churros are still hot, transfer them to a metal bowl. If desired, sprinkle 100 g of caster sugar and 1 teaspoon of cinnamon powder over them. Toss the churros to ensure they are evenly coated.
⏱️ 2 min - 8
Serve the mini popcorn churros hot, optionally with a side of chocolate sauce for dipping.
⏱️ 1 min