Classic Spanish Fried Dough (Printable Version)

Crispy fried dough with cinnamon sugar served alongside a luscious chocolate dipping sauce.

# 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

→ For Frying

08 - 2 cups vegetable oil

→ 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

# Method:

01 - Combine water, unsalted butter, granulated sugar, and salt in a medium saucepan. Bring to a gentle boil over medium heat.
02 - Add all-purpose flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
03 - Remove from heat and allow to cool for 5 minutes.
04 - Beat in the large egg and vanilla extract until the dough becomes smooth and glossy.
05 - Transfer the dough to a piping bag fitted with a large star tip.
06 - Heat vegetable oil in a deep frying pan or pot to 350°F (175°C).
07 - Pipe 4 to 6-inch strips of dough directly into 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.
09 - Combine ground cinnamon and granulated sugar in a shallow dish. Roll warm churros in the mixture to coat evenly.
10 - In a small saucepan, heat heavy cream and granulated sugar until just simmering. Remove from heat; stir in chopped dark chocolate, unsalted butter, and salt. Let sit for 1 minute, then stir until smooth.
11 - Serve churros warm accompanied by the chocolate dipping sauce.

# Expert Suggestions:

01 -
  • That impossible contrast of shatteringly crisp exteriors giving way to pillowy, tender centers is genuinely addictive.
  • They come together in 40 minutes flat, which means you can satisfy a churro craving without the pre-dawn trip to the Spanish quarter.
  • Homemade chocolate sauce beats anything store-bought by a country mile, and your kitchen will smell like a fancy chocolaterie.
02 -
  • Temperature is everything—if your oil isn't hot enough, you'll end up with greasy, bread-like churros instead of crispy-outside, soft-inside magic, so invest in a thermometer and trust it completely.
  • Never add the egg to hot dough; wait those 5 minutes for it to cool slightly, or you'll end up with scrambled egg streaks instead of a smooth, glossy dough.
  • Fry in smaller batches even though it takes longer; crowding the pan drops the oil temperature, which ruins the texture and makes them soak up too much oil.
03 -
  • Make the dough and chocolate sauce ahead of time; the actual frying takes 15 minutes, so you can focus entirely on that crucial moment when everything comes together.
  • If you're feeding a crowd, set up an assembly line with the cinnamon sugar station ready to go the second churros come out of the oil—warm churros coat more beautifully and everyone gets the best texture.
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