Churro Donut Bites
Small spooned cake-donut pieces are fried in batches and rolled warm in a separate cinnamon-sugar coating.
Ingredients
For the Dough
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup milk
- 1 large egg
- 1/4 cup unsalted butter, melted
For Frying and Coating
- 1/2 cup granulated sugar for coating
- 2 teaspoons ground cinnamon for coating
- neutral frying oil enough for about 2 inches in the pot
Instructions
- Mix 1/2 cup coating sugar with 2 teaspoons cinnamon. Heat about 2 inches neutral oil in a heavy pot to 350°F, leaving generous headroom; prepare a draining tray.
- Combine flour, the other 1/2 cup sugar, baking powder, salt and 1/2 teaspoon cinnamon. Beat egg, milk and warm melted butter separately, then fold into dry ingredients just until mixed.
- Lower rounded teaspoonfuls into the oil with two spoons, starting with one test piece. Turn while frying about 2–3 minutes or longer until golden with a fully set interior. Check the opened test piece, then fry small batches of about six, maintaining 350°F and avoiding wet centers.
- Drain each batch briefly and roll warm pieces in the prepared cinnamon sugar. Repeat for all batter and divide among four servings; yield varies with spoon size.
Notes
- Best served warm. Refrigerate cooled leftovers and use within three days for quality.
- Frying time varies with spoon size; the interior must be fully set, with no wet batter.