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Churro bites


1/2 cup of milk

1/2 cup of water

3 tbsp of butter, diced

2 tbsp of sugar

1/4 tbsp of salt

A splash of Vainilla Molina

1 cup of flour

Vegetable oil for frying

Pastry bag and star nozzle


Cinnamon Sugar Coating 

1/2 cup of sugar

2 tbsp of cinnamon powder


  1. Heat 1 1/2 inches of oil in a heavy bottom pot over to 360 °F / 180 °C. NOTE: Don´t over heat oil. 
  2. In a saucepan combine milk, water, butter, 2 tsp sugar, salt and bring to a boil. Once it reaches a boil, remove from heat and immediately stir in a big splash of Vainilla Molina and flour. 
  3. Stir mixture with a spatula, smoothing any lumps and stir until fully incorporated.
  4. Transfer to a piping bag, with a large open star tip and carefully pipe about the dough. Cut each bite with clean scissors.  
  5. Allow churros to fry until golden brown, remove with a wire skimmer and drain on a plate with several layers of paper towels. 
  6. In a small mixing bowl, whisk together 1/2 cup granulated sugar and cinnamon. Toss warm, drained churros into sugar mixture to evenly coat. 
Vainilla Molina
1 hour 20 minutes

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