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Mini Donut Churro Bites

Recipe by Archersfood

Delicious donut churro bites, made with a sweet donut dough and a cinnamon sugar coating. Fried to perfection until golden brown, they are the perfect sweet, crunchy snack with a pillowy center.

  • Total Time0 hours
  • Yield8 servings

Ingredients

DOUGH (yeast mixture/sponge)

  • ½ cup (130 ml) warm milk, 100F- 110F (38C-43C)
  • 2 tsp (6 g) active dry yeast
  • 1 tsp (4 g) granulated sugar

DOUGH

  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • ½ tbsp (7.5 ml) pure vanilla extract or pure vanilla bean paste
  • 2 ½ cups (300 g) all-purpose flour
  • 2 tbsp (29 g) granulated sugar
  • 1/2 tsp (2 g) fine salt
  • 4 tbsp,1/2 stick approx. (60 g) unsalted, room temperature butter

FRYING

  • 8 cups (1.9 L) Neutral oil, sunflower oil

CINNAMON COATING

  • 1 tbsp (7 g) ground cinnamon
  • ½ cup (122 g) granulated sugar

Instructions

  1. To prepare churro donut bites, we will start by preparing the dough. First, let’s activate the yeast to have a crispy and soft dough.
  2. In a Pyrex glass or the same stand mixer, mix ½ cup (130 ml) of warm milk that is at a temperature of 100F- 110F (38C-43C), with 2 tsp (6 g) active dry yeast and 1 tsp (4 g) granulated sugar. Let this mixture sit in a warm environment for 10-15 minutes, and foam will appear on top of the mixture.
  3. In a stand mixer bowl, add the yeast mixture, 1 egg, and 1 egg yolk, ½ tbsp (7.5 ml) pure vanilla bean paste or extract, 2 ½ cups (300 g) all-purpose flour, 2 tbsp (29 g) granulated sugar, and ½ tsp (2 g) fine salt. Knead for 15 minutes, using a stand mixer fitted with a dough hook attachment; the dough should be slightly sticky, kneading on low speed.
  4. After 15 minutes, add 4 tbsp (1/2 stick, 60 g) unsalted, room temperature butter, knead for 10 more minutes, the dough should be elastic, and slightly sticky. Place the dough in a clean, lightly greased bowl, and cover it with plastic wrap.
  5. Let the dough proof at 82F (28C) for 1 hour and 30 minutes. After that time, the dough will be way bigger in size, about double. Prepare a piping bag with a star piping tip, place the dough inside the bag, and make sure to cut the end of the bag so the dough can exit freely. I recommend you tie the top of the bag so it doesn’t escape.
  6. Prepare a baking sheet with parchment paper and pipe the ‘churros.’ You can do long logs or tiny ones, cut them with a knife or scissors. Proof for 15 minutes.
  7. While the dough proofs, prepare a pot filled with oil, about 8 cups (1.9 L) of sunflower oil or neutral oil. Heat the oil until it reaches 347-374 F (175-190 °C).
  8. Fry the churros in batches so the temperature doesn’t drop too much. It will take 1-2 minutes on each side, and it should reach an internal temperature of 190F (88C). Remove from the oil.
  9. Have a bowl ready with a mixture of 1 tbsp (7 g) ground cinnamon and ½ cup (122 g) granulated sugar. Remove the churros from the oil, place them in a prepared cooling rack with a tray under, and drain the excess oil for 15 seconds, then transfer them to the bowl of cinnamon sugar.
  10. Repeat until you have used all the dough. Enjoy the churros warm.
  • Cook Time: 2-3 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://archersfood.com/mini-donut-churro-bites/