Mexican Churro Style Sheet-Pan Bites

Churros, those cinnamon-sugar coated sticks beloved on Mexican streets, inspire these easier sheet-pan bites. A quick butter-and-flour dough bakes golden, then gets brushed with melted butter and tossed in cinnamon sugar for classic crunch without the fryer.

Serves 6 · 20 min prep · 22 min cook

Estimate for one serving

• 265 cal
• 5g protein
• 28g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup all-purpose flour
• 1 cup water
• 1/2 cup unsalted butter
• 2 tbsp plus 1/2 cup for coating granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp pinch of salt
• as needed vegetable oil spray
• 3 tbsp melted butter for brushing

Instructions

1. 1Preheat the oven to 400°F and line a large rimmed sheet pan with parchment, then lightly mist it with oil spray.
2. 2In a medium saucepan over medium heat, bring the water, butter, the smaller amount of sugar, and salt to a rolling boil, stirring until the butter melts completely.
3. 3Dump in the flour all at once and stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides, about 1 minute.
4. 4Remove the pan from heat and let the dough cool for 3 to 4 minutes so it will not scramble the eggs.
5. 5Beat in the eggs one at a time, mixing hard after each until the dough turns glossy and pipeable, then stir in the vanilla.
6. 6Transfer the dough to a piping bag fitted with a large star tip and pipe 2-inch lengths onto the sheet pan, spacing them about 1 inch apart.
7. 7Bake for 18 to 22 minutes until the bites are deeply golden, puffed, and crisp on the outside with hollow centers.
8. 8While still hot, brush each bite lightly with melted butter.
9. 9Toss the warm bites in a shallow bowl of the remaining sugar mixed with cinnamon until every surface is coated.
10. 10Serve immediately while the cinnamon-sugar crust is still crackly and the interiors stay soft.