These Mini Churros in the Bottle are a creative spin on traditional churros—bite-sized, golden-fried doughnuts piped directly from a squeeze bottle or piping bag. They’re crisp, airy, and coated in a warm cinnamon-sugar blend that makes every bite irresistible. The dough is simple and egg-based, similar to pâte à choux, but easier to handle and fry. The “bottle” method makes shaping the churros fun and fuss-free, especially if you don’t have a piping bag with a star tip.
Perfect for dipping in chocolate sauce, dulce de leche, or even a tropical mango glaze, these mini churros are a delightful treat for kids and adults alike. Whether you’re serving them in paper cones, jars, or little bottles for a whimsical presentation, they’re guaranteed to bring smiles.
Ingredients:
For the Dough:
- 1 cup (240 ml) water
- 2½ tbsp granulated sugar
- ½ tsp salt
- 2 tbsp vegetable oil or olive oil
- 1 cup (125 g) all-purpose flour
- 3 large eggs (room temperature)
For Frying:
- Vegetable oil (for deep frying; about 2–3 cups)
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Optional for Serving:
- Melted chocolate, dulce de leche, or fruit sauces
- Mini glass bottles or jars for presentation
Instructions:
1. Make the Dough:
- In a medium saucepan, combine water, sugar, salt, and oil. Bring to a boil over medium heat.
- Once boiling, remove from heat and immediately stir in the flour all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
- Let the dough cool for 5–7 minutes. Then, beat in the eggs one at a time, mixing well after each addition. The dough should become smooth, glossy, and pipeable.
2. Transfer to a Bottle or Piping Bag:
- Spoon the dough into a clean squeeze bottle with a wide nozzle or a piping bag fitted with a star tip. If using a bottle, make sure the opening is wide enough to allow the dough to pass through easily.
3. Heat the Oil:
- In a deep skillet or saucepan, heat vegetable oil to 350–360°F (175–180°C). Use a candy thermometer for accuracy.
- Line a plate with paper towels and prepare the cinnamon sugar in a shallow bowl.
4. Pipe and Fry the Churros:
- Squeeze 2–3 inch strips of dough directly into the hot oil, cutting the ends with scissors. Fry in small batches to avoid overcrowding.
- Cook for 2–3 minutes per side, turning occasionally, until golden brown and puffed.
- Remove with a slotted spoon and drain on paper towels.
5. Coat in Cinnamon Sugar:
- While still warm, roll the churros in the cinnamon sugar mixture until fully coated.
6. Serve Creatively:
- For a fun presentation, place the mini churros inside clean glass bottles or jars. Serve with dipping sauces on the side or drizzle directly over the top.
- Best enjoyed warm, but they can be reheated in the oven at 350°F (175°C) for 5–7 minutes.
Tips & Variations:
- Flavor twist: Add a pinch of nutmeg or cardamom to the dough for extra warmth.
- Tropical flair: Serve with mango or passionfruit coulis for a fruity contrast.
- Make-ahead: Pipe and freeze raw churros on a tray, then fry straight from frozen—just add 1–2 minutes to the cook time.
- Air fryer option: Spray piped churros with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
These mini churros are a joyful blend of tradition and creativity—perfect for your flair for playful, visually stunning treats, My. Want to turn them into a dessert board with tropical dips and edible flowers next? I’m all in!