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Churro Poppers

fried dough balls coated in cinnamon sugar, perfect for dipping in chocolate, caramel, or dulce de leche. They’re crispy on the outside, soft and fluffy on the inside, and absolutely irresistible. These little treats are great for parties, dessert tables, or a fun family snack!
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Equipment

  • hen Equipment Needed
  • Medium saucepan
  • Wooden spoon
  • Mixing bowls 
  • Whisk
  • Deep fryer or large pot

Ingredients
  

  • Flour: The base for the dough giving it structure.
  • Butter: Adds richness to the dough.
  • Eggs: Help bind the dough and make it soft and fluffy.
  • Sugar & Cinnamon: For the irresistible churro coating.
  • Oil: For frying. Use a neutral oil like vegetable or canola.
  • Optional Dips: Chocolate sauce caramel, or dulce de leche for extra indulgence.

Instructions
 

  • . Make the Dough
  • In a medium saucepan, combine 1 cup of water, 1/2 cup of butter, 1 tablespoon of sugar, and a pinch of salt.
  • Bring the mixture to a boil, stirring occasionally.
  • Reduce the heat to low and add 1 cup of all-purpose flour all at once. Stir vigorously until the dough forms a ball and pulls away from the sides of the pan.
  • Remove from heat and let the dough cool for 5–7 minutes.
  • Add 3 large eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and glossy.
  • Heat the Oil
  • Heat about 2–3 inches of oil in a deep fryer or large pot to 350°F (175°C).
  • Fry the Poppers
  • Use a small cookie scoop or spoon to drop 1-inch balls of dough into the hot oil.
  • Fry in batches, turning occasionally, for 3–4 minutes or until golden brown.
  • Use a slotted spoon to remove the poppers and drain on paper towels.
  • Coat in Cinnamon Sugar
  • In a mixing bowl, combine 1/2 cup of sugar and 2 teaspoons of cinnamon.
  • Toss the warm poppers in the cinnamon sugar mixture until evenly coated.
  • Serve with Dips
  • Serve immediately with your favorite dipping sauce, like chocolate, caramel, or dulce de leche.
  • Recipe Tips
  • Don’t Overcrowd: Fry the poppers in small batches to prevent the oil temperature from dropping.
  • Uniform Size: Use a small cookie scoop for evenly-sized poppers that cook at the same rate.
  • Keep Warm: If making in advance, keep the fried poppers warm in a 200°F (93°C) oven until ready to serve.
  • What to Serve With This Recipe
  • Warm chocolate or caramel sauce for dipping
  • Whipped cream for a lighter option
  • Pair with coffee, hot chocolate, or milk for a delightful snack
  • Frequently Asked Questions
  • Can I bake these instead of frying?
  • For a healthier option, pipe the dough into small rounds on a baking sheet and bake at 400°F (200°C) for 20–25 minutes until golden and puffed.
  • How do I store leftovers?
  • Store in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer to regain crispiness.
  • Can I make the dough ahead of time?
  • Yes, the dough can be prepared and stored in the refrigerator for up to 24 hours. Allow it to come to room temperature before frying.
  • Ingredients
  • 1 cup water
  • 1/2 cup butter
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/2 cup sugar (for coating)
  • 2 teaspoons cinnamon (for coating)
  • Neutral oil for frying
  • Instructions
  • Combine water, butter, sugar, and salt in a saucepan. Bring to a boil.
  • Add flour and stir until a smooth dough forms. Cool slightly.
  • Beat in eggs one at a time until smooth.
  • Heat oil to 350°F (175°C). Drop dough by spoonfuls and fry until golden.
  • Drain on paper towels and coat in cinnamon sugar.
  • Serve warm with dipping sauces.
  • Enjoy these delicious, crispy, cinnamon-sugar-coated Churro Poppers!