Ingredients:
- 1/2 cup Water
- 1/2 cup Unsalted Butter (cubed)
- 1 tablespoon Granulated Sugar (for dough)
- 1/4 teaspoon Fine Sea Salt
- 3/4 cup All-Purpose Flour (sifted)
- 2 Large Eggs (lightly beaten, room temperature)
- 1/2 cup Granulated Sugar (for coating)
- 2 tablespoons Ground Cinnamon
- 1 (14 oz) can Sweetened Condensed Milk (for optional sauce)
- 1 tablespoon Unsalted Butter (for optional sauce)
- 1/2 teaspoon Vanilla Extract (for optional sauce)
Instructions:
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Combine all Cinnamon Sugar Coating ingredients (1/2 cup sugar, 2 tbsp cinnamon) in a shallow bowl; set aside.
- In a saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Remove saucepan from heat immediately. Add all the flour at once. Stir vigorously until the mixture forms a cohesive ball (panade) that pulls away cleanly from the sides of the pan.
- Return the pan to low heat and cook the dough ball for 1–2 minutes, stirring constantly, to cook out excess moisture. Remove from heat and let it cool in the mixer bowl for 5 minutes.
- Incorporate the eggs one at a time, beating well after each addition until fully incorporated. Continue mixing until the dough is smooth, glossy, and holds a firm peak (the ribbon stage).
- Transfer the dough to a piping bag fitted with a large closed star tip. Pipe small, 1-inch 'kisses' or short logs onto the lined baking sheets, spacing them about 1 inch apart.
- Bake for 15–18 minutes, or until the bites are puffed, firm to the touch, and lightly golden brown.
- While still hot, carefully transfer the baked bites (5-6 at a time) into the cinnamon sugar mixture. Gently toss to coat thoroughly.
- Optional Sauce Prep: Gently heat condensed milk, 1 tablespoon butter, and vanilla in a small saucepan until smooth and creamy. Keep warm.
- Serve the Baked Churro Bites immediately while warm, with the optional dipping sauce.