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Instructions:
1. Make the Churro Dough:
In a small saucepan, bring the water, butter, and vanilla extract to a boil. Stir occasionally until the butter melts.
Once the mixture is boiling, remove it from the heat and add the flour, sugar, baking powder, and salt all at once. Stir quickly until it forms a dough. Let it cool slightly.
Once the dough is cooler (but still warm), beat in the egg until it’s fully incorporated and the dough is smooth.
2. Prepare the Frying Bottle:
Transfer the dough into a piping bag or a clean plastic bottle (cut a small hole in the tip of the bottle for piping). You can use a disposable piping bag if you don’t have a bottle.
3. Heat the Oil:
In a deep frying pan, heat vegetable oil over medium-high heat (about 350°F/175°C).
4. Fry the Mini Churros:
Squeeze the dough out of the bottle or piping bag in short, mini churro-sized pieces (around 2-3 inches long) into the hot oil.
Fry for about 2-3 minutes or until golden brown, turning occasionally to ensure even cooking.
Once fried, transfer the churros to a plate lined with paper towels to drain any excess oil.
5. Coat in Cinnamon Sugar:
In a small bowl, mix the granulated sugar and cinnamon (if using).
While the churros are still warm, toss them in the cinnamon sugar until fully coated.
6. Serve:
Serve your Mini Churros in the Bottle immediately, either on their own or with a dipping sauce like chocolate, caramel, or dulce de leche.
Tips:
If you want an even quicker version, you can use store-bought churro dough or crescent roll dough, but the homemade version tastes amazing!
These mini churros are fun to make and eat—perfect for sharing at parties, as a snack, or even as a fun dessert!
Enjoy your delicious, crispy, and cinnamon-sugar-coated Mini Churros in a Bottle!
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