These Churros Poppers are a delightful, bite-sized twist on the classic Spanish fried dough, offering a fun and easy way to enjoy a beloved treat at home. Perfect for parties, snacks, or a sweet craving, this recipe simplifies the churro experience into perfectly poppable portions, making them incredibly accessible and undeniably delicious.
Key Ingredients for Churros Poppers
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- Vegetable oil, for frying (about 4-6 cups)
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
How to Make Churros Poppers
Whipping up these Churros Poppers is a joyous culinary adventure that’s surprisingly simple to master. Each golden-brown bite delivers a satisfying crunch followed by a tender, fluffy interior, making them an irresistible treat. The quick preparation time means you can transform everyday ingredients into an extraordinary dessert in under an hour.
Step-by-Step Instructions
- Prepare the Dough: In a medium saucepan, combine the 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1/4 teaspoon of salt. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a rolling boil.
- Add the Flour: As soon as the mixture boils, remove the saucepan from the heat. Add all of the 1 cup of all-purpose flour at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball of dough that pulls away from the sides of the pan. Continue to cook and stir for about 1 minute, if that.
- Cool the Dough: Transfer the dough to a mixing bowl. Let it cool for about 5-7 minutes, stirring occasionally to speed up the cooling process. The dough should still be warm but not so hot that it will cook the eggs.
- Incorporate the Eggs and Vanilla: Add the 2 large eggs one at a time. Beat well after each addition until the dough is smooth and well combined. You can use a stand mixer with a paddle attachment for this, or a hand mixer. Once the eggs are incorporated, stir in the 1 teaspoon of vanilla extract. The dough will look somewhat lumpy or separated but keep beating and it will come together.
- Prepare for Frying: In a large, deep pan or Dutch oven, heat about 3-4 inches of vegetable oil over medium-high heat until it reaches 350-365°F (175-185°C). Use a thermometer to ensure the oil is at the correct temperature.
- Form the Poppers: Transfer the dough to a piping bag fitted with a large, plain round tip (or a star tip for a more traditional churro look). Carefully pipe small, about 1-inch, portions of dough directly into the hot oil. You can also use two spoons to drop dollops of dough into the oil. Be careful not to overcrowd the pan; fry in batches.
- Fry the Churros: Fry the Churros Poppers for 2-4 minutes per side, or until they are golden brown and puffed up. Flip them occasionally to ensure even cooking.
- Drain and Coat: Using a slotted spoon, carefully remove the fried Churros Poppers from the oil and place them on a plate lined with paper towels to drain any excess oil.
- Prepare the Cinnamon Sugar: While the churros are still warm, in a shallow dish, mix the 1/2 cup granulated sugar with the 2 teaspoons of ground cinnamon.
- Coat the Poppers: Immediately toss the warm Churros Poppers in the cinnamon sugar mixture, ensuring they are well coated on all sides.
- Serve: Serve the Churros Poppers immediately while they are warm and crispy for the best experience. They are wonderful on their own or with a dipping sauce like chocolate ganache or dulce de leche.
Why You’ll Love This Churros Poppers
You’ll adore these Churros Poppers for their irresistible crisp exterior and delightfully soft, airy interior, providing that signature churro magic in every perfectly sized bite. Making them at home is significantly more cost-effective than buying pre-made versions, allowing you to indulge in this Spanish delicacy without breaking the bank. The simple yet incredible flavor, enhanced by the comforting cinnamon-sugar coating, makes them a standout treat, offering a similar joy to a freshly baked donut but with its own unique charm.
These little flavor bombs are incredibly versatile and addictive, perfect for sharing with friends and family or enjoying as a personal treat. Unlike larger churros which can sometimes be daunting to handle or cook evenly, these poppers ensure a consistently crisp and tender result every time. So, ditch the bakery queue and gather your ingredients – it’s time to create your own batch of these sensational Churros Poppers!
Storing and Reheating Tips
To store leftover Churros Poppers, allow them to cool completely. Once cooled, place them in an airtight container at room temperature for up to 2 days. They will lose some of their initial crispness over time, but will still be delicious. For longer storage, you can freeze them. Place the cooled Churros Poppers in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be kept frozen for up to 1-2 months.
To reheat, if they are at room temperature, you can briefly toast them in a 350°F (175°C) oven for 3-5 minutes until warmed through and slightly crisped. If reheating from frozen, place them directly in a 350°F (175°C) oven for about 8-10 minutes, or until heated through and crispy. Avoid microwaving them as this will make them soggy.
Final Thoughts
These Churros Poppers offer an incredibly fun and accessible way to enjoy the beloved flavors of Spanish churros. Gather your loved ones, embrace the simple joy of making them, and prepare for a delightful treat that’s sure to impress.
Churros Poppers
Ingredients
Equipment
Method
- In a medium saucepan, combine the 1 cup of water, 1/2 cup of unsalted butter, 1 tablespoon of granulated sugar, and 1/4 teaspoon of salt. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a rolling boil.1 cup water, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, 1/4 teaspoon salt
- As soon as the mixture boils, remove the saucepan from the heat. Add all of the 1 cup of all-purpose flour at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a smooth ball of dough that pulls away from the sides of the pan. Continue to cook and stir for about 1 minute, if that.1 cup all-purpose flour
- Transfer the dough to a mixing bowl. Let it cool for about 5-7 minutes, stirring occasionally to speed up the cooling process. The dough should still be warm but not so hot that it will cook the eggs.
- Add the 2 large eggs one at a time. Beat well after each addition until the dough is smooth and well combined. You can use a stand mixer with a paddle attachment for this, or a hand mixer. Once the eggs are incorporated, stir in the 1 teaspoon of vanilla extract. The dough will look somewhat lumpy or separated but keep beating and it will come together.2 large eggs, 1 teaspoon vanilla extract
- In a large, deep pan or Dutch oven, heat about 3-4 inches of vegetable oil over medium-high heat until it reaches 350-365°F (175-185°C). Use a thermometer to ensure the oil is at the correct temperature.4-6 cups vegetable oil
- Transfer the dough to a piping bag fitted with a large, plain round tip (or a star tip for a more traditional churro look). Carefully pipe small, about 1-inch, portions of dough directly into the hot oil. You can also use two spoons to drop dollops of dough into the oil. Be careful not to overcrowd the pan; fry in batches.
- Fry the Churros Poppers for 2-4 minutes per side, or until they are golden brown and puffed up. Flip them occasionally to ensure even cooking.
- Using a slotted spoon, carefully remove the fried Churros Poppers from the oil and place them on a plate lined with paper towels to drain any excess oil.
- While the churros are still warm, in a shallow dish, mix the 1/2 cup granulated sugar with the 2 teaspoons of ground cinnamon.1/2 cup granulated sugar, 2 teaspoons ground cinnamon
- Immediately toss the warm Churros Poppers in the cinnamon sugar mixture, ensuring they are well coated on all sides.
- Serve the Churros Poppers immediately while they are warm and crispy for the best experience. They are wonderful on their own or with a dipping sauce like chocolate ganache or dulce de leche.