01 -
In a medium saucepan, combine water, unsalted butter, granulated sugar, and salt. Bring the mixture to a boil over medium heat.
02 -
Reduce heat to low. Add all-purpose flour and stir vigorously until the dough is smooth and pulls away from the sides of the pan, about 2 minutes.
03 -
Remove saucepan from heat and allow the dough to cool for 3 minutes.
04 -
Mix in the egg, vanilla extract, and enough red food coloring gel to achieve a vibrant crimson shade. Stir until the dough is glossy and fully combined.
05 -
Transfer the dough to a piping bag fitted with a 1.25 cm star tip.
06 -
Heat 2.5–5 cm of vegetable oil in a deep pot to 175°C.
07 -
Pipe 2.5 cm lengths of dough over the hot oil, cutting with kitchen scissors. Fry in batches for 2–3 minutes, turning until bites are crisp and deep crimson.
08 -
Remove churro bites using a slotted spoon and drain on paper towels.
09 -
While still warm, toss churro bites in a mixture of sugar, freeze-dried cherry powder, and ground cinnamon until evenly coated.
10 -
For the dipping sauce, combine cherry preserves, water, and lemon juice in a small saucepan. Warm over low heat, stirring, until smooth. Serve with churro bites.