Crispy Spanish Fried Dough (Print version)

Golden fried dough coated in cinnamon sugar, paired with smooth chocolate sauce for a delightful flavor balance.

# What You'll Need:

→ Dough

01 - 1 cup water
02 - 2 1/2 tablespoons unsalted butter
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon salt
05 - 1 cup all-purpose flour
06 - 1 large egg
07 - 1/2 teaspoon vanilla extract

→ Frying

08 - 2 cups vegetable oil for deep frying

→ Cinnamon Sugar

09 - 1/2 cup granulated sugar
10 - 1 teaspoon ground cinnamon

→ Chocolate Dipping Sauce

11 - 1/2 cup heavy cream
12 - 3.5 ounces dark chocolate, chopped
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon granulated sugar
15 - Pinch of salt

# How to Make It:

01 - In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat.
02 - Add all-purpose flour all at once and stir vigorously until mixture forms a cohesive ball and pulls away from the pan sides, approximately 2 minutes.
03 - Remove from heat and let the dough cool for 5 minutes before adding other ingredients.
04 - Beat in the egg and vanilla extract until the dough is smooth and glossy.
05 - Transfer dough into a piping bag fitted with a large star tip.
06 - Heat vegetable oil in a deep pan to 350°F (175°C).
07 - Pipe 4 to 6-inch strips of dough directly into the hot oil, cutting with scissors. Fry in batches for 2 to 3 minutes per side until golden brown.
08 - Remove churros with a slotted spoon and drain on paper towels. Roll warm churros in a mixture of cinnamon and granulated sugar.
09 - In a small saucepan, heat heavy cream and sugar until just simmering. Remove from heat, then add chopped dark chocolate, butter, and a pinch of salt. Let stand for 1 minute, then stir until smooth.
10 - Serve churros warm accompanied by the chocolate dipping sauce.

# Expert Tips:

01 -
  • They're crispy outside and impossibly soft inside—the texture contrast that makes people close their eyes when they bite into one.
  • You can make them at home without any fancy equipment, and they taste like you spent hours perfecting them.
  • There's something deeply satisfying about piping dough into hot oil and watching it transform into golden magic in minutes.
02 -
  • The dough needs to be piped while warm but not hot—too hot and it spreads in the oil, too cool and it won't flow through the piping bag no matter how hard you squeeze.
  • Watch the oil temperature religiously; fluctuating heat is why some churros turn out pale or burst open instead of staying golden and crispy.
  • Use a thermometer for the oil and don't skip letting the dough cool after removing it from heat—these two things alone will fix most churro mistakes.
03 -
  • Keep a kitchen thermometer by your stove during frying; maintaining 350°F consistently is the single biggest factor in perfect churros.
  • If your dough is too stiff to pipe, warm the piping bag under hot water—this simple trick saves countless frustrating moments.
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