Description
These elegant churro bites combine warm cinnamon sugar coating with a unique floral rosewater cardamom glaze, making them perfect for special occasions or family treats.
Ingredients
- 1 cup water
- 1/4 cup unsalted butter, cut into cubes
- 1/2 teaspoon fine sea salt
- 1 tablespoon granulated sugar
- 1 cup + 1 tablespoon all-purpose flour
- 2 large eggs
- 4 cups vegetable oil (canola, sunflower, or peanut oil), for frying
- 1/2 cup granulated sugar, for coating
- 1 teaspoon ground cinnamon, for coating
- 1 1/2 cups powdered sugar, sifted
- 3 tablespoons full-fat milk or cream
- 2 teaspoons rosewater
- 1/2 teaspoon ground cardamom, for glaze
- 1/2 teaspoon alcohol-free vanilla extract
- 1/2 teaspoon ground cardamom, for dusting garnish
- 1 tablespoon finely chopped pistachios, for garnish
Instructions
- Prepare the Choux Dough Base: Combine water, butter, salt, and 1 tablespoon sugar in a saucepan over medium-high heat. Bring to a boil, stirring until butter melts and sugar dissolves. Immediately remove from heat.
- Create the Choux Dough: Add the flour all at once to the hot liquid. Stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the pan sides. Return to low heat for 1-2 minutes, stirring constantly to dry out the dough slightly.
- Incorporate the Eggs: Transfer the dough to a large bowl and allow it to cool for 5 minutes. Add the eggs one at a time, beating thoroughly after each addition until fully incorporated, forming a cohesive, smooth, and thick paste.
- Heat Oil and Prepare Piping Bag: Heat 4 cups of vegetable oil in a large pot to 350°F (175°C) using a deep-fry thermometer. Fit a large piping bag with a star tip and fill it with the choux dough.
- Pipe and Fry Churro Bites: Carefully pipe 1-2 inch lengths of dough into the hot oil, snipping with kitchen shears. Do not overcrowd; fry in batches for 3-4 minutes, turning occasionally until golden brown. Drain on a wire rack lined with paper towels.
- Coat with Cinnamon Sugar: In a shallow dish, combine 1/2 cup granulated sugar and 1 teaspoon cinnamon. Toss the warm churro bites in the mixture until evenly coated.
- Prepare the Rosewater Cardamom Glaze: Whisk together the sifted powdered sugar, milk, rosewater, 1/2 teaspoon ground cardamom, and vanilla extract until smooth and pourable. Add more milk as needed to adjust consistency.
- Serve and Garnish: Arrange the churro bites on a platter and generously drizzle with the prepared glaze. Finish with a dusting of extra cardamom and chopped pistachios.
Notes
To avoid soggy churros, ensure the oil temperature is exactly 350°F before frying and briefly dry out the choux dough in step 2. You can prepare parts of the recipe ahead by refrigerating the choux dough for up to 2 days or freezing piped dough for up to 3 months before frying. Air frying at 380°F (190°C) for 8-10 minutes is an option, though the texture will be closer to a cake puff.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 3-4 pieces
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 60 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg