Mini Churros with Sweet and Salty Flavors
These Mini Churros are crispy on the outside, soft on the inside, and offer an irresistible mix of sweet and salty flavors! The perfect bite-sized treats, they’re coated in a cinnamon-sugar mixture with a hint of sea salt for a unique twist on the classic churro. Perfect for parties, snacks, or a decadent dessert, these mini churros are guaranteed to delight.
Ingredients for Mini Churros
For the Dough:
- 1 cup water
- 1/4 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon vanilla extract
For the Sweet and Salty Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt (or more to taste)
For Frying:
- Vegetable oil (for frying, such as canola or peanut oil)
Optional Dipping Sauce:
- Caramel sauce
- Chocolate ganache
- Salted dulce de leche
Step-by-Step Instructions for Mini Churros
Step 1: Make the Dough
- Heat Water, Butter, Sugar, and Salt: In a medium saucepan over medium heat, combine the water, butter, sugar, and salt. Stir until the butter melts and the mixture comes to a boil.
- Add Flour: Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon. Continue stirring until the dough pulls away from the sides and forms a smooth ball, about 1-2 minutes.
- Cool the Dough: Remove the saucepan from heat and let the dough cool for about 5 minutes.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the cooled dough. Stir well until the mixture is smooth and glossy.
Step 2: Prepare the Sweet and Salty Coating
- Mix Sugar, Cinnamon, and Salt: In a shallow bowl, mix the granulated sugar, ground cinnamon, and sea salt. Adjust the salt amount if you prefer a bolder salty flavor.
Step 3: Fry the Mini Churros
- Heat Oil: Pour about 2 inches of oil into a deep frying pan or pot. Heat the oil to 350°F (175°C), checking with a thermometer if possible to maintain the temperature.
- Pipe the Dough: Transfer the churro dough into a piping bag fitted with a large star tip for that classic churro shape. Pipe 1-2 inch pieces of dough directly into the hot oil, cutting with scissors.
- Fry Until Golden: Fry the churros in small batches for about 2-3 minutes, turning occasionally until they are golden brown and crispy.
- Drain and Roll in Coating: Use a slotted spoon to remove the churros from the oil, then drain on paper towels briefly. While still warm, roll each mini churro in the cinnamon-sugar-salt mixture until well coated.
Step 4: Serve
- Serve Warm with Dipping Sauces: Serve the churros warm with caramel sauce, chocolate ganache, or salted dulce de leche on the side for dipping.
Tips for Perfect Mini Churros
- Maintain Oil Temperature: To keep the churros crispy, ensure the oil stays at a steady 350°F. If the oil is too hot, the churros can burn on the outside and remain doughy on the inside.
- Let the Dough Cool Before Adding Egg: Adding the egg to hot dough can cook it, so give the dough a few minutes to cool down before mixing in the egg.
- Use a Star Tip: A star tip in the piping bag creates ridges, which help the churros become extra crispy and hold onto the cinnamon-sugar coating.
Variations for Sweet and Salty Churros
- Add a Touch of Spice:
- Add a pinch of cayenne or chili powder to the cinnamon-sugar mixture for a spicy kick.
- Salted Chocolate Churros:
- Sprinkle a bit of sea salt over the churros after coating them in cinnamon sugar. Serve with a rich chocolate dipping sauce.
- Honey Drizzle:
- Drizzle a bit of honey on top of the churros after coating them, then sprinkle lightly with flaky sea salt for a sweet and salty twist.
Storage and Reheating Tips
- Storage: Store leftover churros in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh but can be stored and reheated if needed.
- Reheating: Reheat in an oven preheated to 350°F for about 5 minutes to restore crispiness.
FAQs
Can I Bake Instead of Frying?
Yes, you can bake them at 400°F for 15-20 minutes, or until golden brown. Spray the churros lightly with cooking spray before baking for added crispiness.
Can I Make the Dough Ahead of Time?
Churro dough is best when made fresh. However, you can prepare the dough and store it in a piping bag in the fridge for a few hours.
How Do I Toast Sea Salt for the Coating?
For a more robust flavor, toast the sea salt lightly in a dry pan over medium heat for 1-2 minutes before mixing it with the sugar.
These Mini Churros with Sweet and Salty Flavors offer a unique twist on a beloved classic. With a touch of sea salt in the cinnamon-sugar coating, they’re the ultimate combination of sweet, salty, and deliciously crispy!