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Churro donut holes are a delightful fusion of two beloved treats: the classic Spanish churro and the ever-popular donut hole. This innovative dessert has gained immense popularity in recent years, thanks to its unique combination of textures and flavors that excite the taste buds. Imagine biting into a crispy exterior that gives way to a soft, pillowy center, all generously coated in a warm, sweet cinnamon sugar mixture. The result is a sweet indulgence that satisfies cravings, whether you're seeking a comforting snack or a festive treat for celebrations.

Churro Donut Holes – Cinnamon Sugar Bliss!

Discover the bliss of churro donut holes, a perfect fusion of two favorite treats! With a crispy outer layer and a soft, pillowy center, these bite-sized delights are coated in warm cinnamon sugar, making them a heavenly indulgence for any occasion. Perfect for brunch, gatherings, or a sweet snack at home, they're easy to share and even easier to love. Dive into this delicious recipe and treat your taste buds to a warm hug with every bite!
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Ingredients
  

For the Dough:

1 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup water

2 tablespoons unsalted butter

1 large egg

1 teaspoon vanilla extract

For Frying:

Vegetable oil (for deep frying)

For the Cinnamon Sugar Coating:

1/2 cup granulated sugar

1 tablespoon ground cinnamon

Instructions
 

Prepare the Dough: In a medium saucepan, combine water, butter, and sugar over medium heat. Stir until the mixture comes to a rolling boil.

    Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

      Combine Wet and Dry: Once the butter mixture is boiling, remove it from heat. Quickly stir in the dry ingredients until a dough forms. Let it cool for about 5 minutes.

        Add Egg and Vanilla: Add the egg and vanilla extract to the dough, mixing until fully incorporated and smooth. The dough should be soft but able to hold its shape.

          Chill the Dough: Cover the bowl with plastic wrap and refrigerate for about 30 minutes to firm it up slightly.

            Prepare the Oil: While the dough chills, pour vegetable oil into a deep pot to a depth of about 2 inches. Heat the oil to 350°F (175°C).

              Shape the Donut Holes: Take the chilled dough out of the fridge. With floured hands, pinch off small portions (about 1 inch in diameter) and roll them into balls.

                Fry the Donut Holes: Carefully drop a few balls into the hot oil, being careful not to overcrowd the pot. Fry for about 3-4 minutes, turning occasionally until golden brown. Remove with a slotted spoon and drain on paper towels.

                  Cinnamon Sugar Coating: In a small bowl, mix together the sugar and cinnamon. While the donut holes are still warm, roll them in the cinnamon sugar mixture until fully coated.

                    Serve: Allow them to cool slightly before serving. Enjoy your Churro Donut Holes warm with a side of chocolate sauce or caramel for dipping!

                      Prep Time: 30 minutes | Total Time: 1 hour | Servings: 12 donut holes