Slow Cooker Churro Bites in Foil. A simple and delicious slow cooker dessert where biscuit dough is transformed into soft, cinnamon-sugar churro bites cooked in foil packets. Perfect for a sweet treat without frying.
Servings: 6-8
Ingredients
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1 (16 oz) refrigerated refrigerator biscuit dough.
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4 tbsp unsalted butter, melted
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1/2 cup granulated sugar, split into half.
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2 tsp ground cinnamon, divided
Slow Cooker Churro Bites: Directions
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To ensure that nothing drips into your slow cooker crock, line the bottom and lower sides of your slow cooker with a single layer of foil to facilitate easier clean up. To prevent sticking of the foil, lightly mist or grease the foil when using on a slow cooker.
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Combine the 1/4 cup of the granulated sugar and the 1 teaspoon of the ground cinnamon in a small bowl. This shall be your interior churro clothing.
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Pour the rest 1/4 cup granulated sugar and the rest 1 teaspoon of ground cinnamon in a second small bowl. Prepare this till the dusting on top.
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Take out the tube of refrigerated biscuit dough and store the biscuits. Divide each biscuit into 4 small pieces in order to have biscuit bites.
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Take one piece of dough at a time, and dunk lightly in the melted butter, allowing any extra to run off, and roll it in the first bowl of cinnamon-sugar to cover all its sides.
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Cut pieces of aluminum foil, about 6×6 inches. Put 4-6 pieces of dough that are coated in the middle of a foil square and then keep them in a loose puff so that they have the space to puff as they are cooked.
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Take the foil and wrap it round and up the dough to make a small, loosely wrapped bundle–pinch the ends of the foil together, but do not wrap it round and round. You would like a bit of air inside that the bites may rise and steam-bake.
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Repeat the same with the rest of the pieces of dough, the butter and the cinnamon-sugar until all the dough is enclosed into little foil packets.
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Arrange the foil-wrapped packages in the ready slow cooker in loosely layered stacking. It is okay that they are stacked up, but do not stack them tightly such that the heat is trapped.
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Cover the slow cooker with the lid. Bake on HIGH 1 1/2 to 2 hours, or on LOW 3 1/2 to 3 hours until the dough in the center muffins is cooked and no longer doughy. In case of uncertainty, open one package with great care and using a fork, check a bite.
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When it has cooked switch off the slow cooker, and unravel each foil parcel sufficiently to reveal the tops of the churro bites, without opening the foil all the way, continuing to leave the foil holding the churro bites. Oven mitts or tongs will be hot.
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Dribble or brush over the open tops of the churro bites some of the remaining melted butter (heat it again, if hardened), and sprinkle plentously with the remaining cinnamon-sugar mixture so that they are dusted with it on top.
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Cover with the lid and leave 5-10 mins to allow tops to be slightly under the cinnamon-sugar and serve foil-wrapped churro bites warm out of the slow cooker to allow everybody to open their own sweet package.
Variations & Tips
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Brown sugar may also be used instead of half the amount of granulated sugar used in the cinnamon mixture; it is a deeper, caramel flavor reminiscent of fried dough of old-fashioned county fairs.
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In case you want to add some vanilla, put in 1/2 teaspoon vanilla extract to the melted butter and then cover the dough pieces.
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It is also possible to stuff some mini chocolate chips into the center of every parcel before closing it as a chocolate surprise.
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When you have fewer people to feed, take only half a tube of biscuit dough and prepare fewer parcels, and watch when they are done a little sooner.
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To achieve a crispier end result, open the foil packets and place the bites on a baking sheet, and broil them 1-2 minutes and put them back into the slow cooker to stay warm.
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Leftovers can be chilled then wrapped and placed back in the foil packages in low setting oven or slow cooker on WARM.
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In case you are required to keep them on a buffet, put a clean kitchen towel under the lid of the slow cooker to absorb condensation to ensure the cinnamon-sugar topping remains well dusted rather than wet.
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