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+ servings

Sourdough Churro Bites

Crispy, golden churro bites made with sourdough discard for a subtle tang and pillowy interior. Coated in cinnamon sugar and served with optional spicy chocolate dipping sauce. Makes about 50 bites.
Prep Time:15 minutes
Cook Time:2 minutes
Cool Time:5 minutes
Total Time:22 minutes

Equipment

  • 1 Medium saucepan
  • 1 deep skillet or Dutch oven
  • 1 piping bag with large star tip
  • 1 Slotted spoon

Ingredients

For Churro Dough

  • ½ cup water
  • ¼ cup unsalted butter
  • 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 ¼ cups all purpose flour
  • ½ cup sourdough discard stirred down if active
  • 1 teaspoon vanilla extract
  • 2 eggs room temperature
  • vegetable oil or peanut oil for frying, will need at least 1.5 quarts

Cinnamon Sugar Coating

  • ½ cup sugar
  • 1 tablespoon cinnamon for coating

Chocolate Dipping Sauce

  • 1 cup semi sweet chocolate chips
  • 3 tablespoons heavy cream
  • teaspoon cayenne optional

Instructions

  • Make the dough. In a medium saucepan, combine water, butter, sugar, and salt over medium heat until butter melts and mixture simmers. Reduce heat to low, add flour all at once, and stir vigorously until dough forms a ball and pulls away from sides. Cook 1-2 minutes more to dry the dough.
  • Cool and add remaining ingredients. Remove from heat and cool 5 minutes. Stir in sourdough discard and vanilla until combined. Beat in eggs one at a time until dough is smooth and shiny. Cover and refrigerate overnight if desired for enhanced sourdough flavor.
  • Heat oil. Heat 2 inches of oil in deep skillet or Dutch oven to 350°F. Mix cinnamon and sugar in a small bowl. Line plate with paper towels.
  • Fry churros. Transfer dough to piping bag fitted with large star tip. Pipe 1 to 1.5 inch pieces into hot oil, cutting with butter knife. Fry in batches for 90 seconds, flip, and fry 30-60 seconds more until golden brown and puffed. Transfer to paper towels.
  • Coat and serve. While warm, toss churro bites in cinnamon sugar mixture. For chocolate sauce, microwave chocolate chips, cream, and cayenne for 30 seconds, then stir until smooth. Serve churros warm with sauce for dipping.

Notes

Use a 1C Wilton large star tip for best puffed churro shape.
Dough can be refrigerated up to 36 hours . Longer resting develops more sourdough tang.
If making traditional long churros instead of bites, pipe 4-5 inch lengths and cook 2-3 minutes per side in a large oval Dutch oven or deep fryer.
Best served immediately!

Nutrition

Calories: 584kcal | Carbohydrates: 74g | Protein: 9g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 102mg | Sodium: 267mg | Potassium: 283mg | Fiber: 5g | Sugar: 39g | Vitamin A: 555IU | Vitamin C: 0.2mg | Calcium: 63mg | Iron: 4mg
Servings: 5 servings (about 50 bites)
Calories: 584kcal
Author: Katie Shaw