Crispy Spanish Fried Dough (Print version)

Golden fried dough coated with cinnamon sugar, served alongside a smooth chocolate dipping sauce.

# What You 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

# How To Make It:

01 - In a medium saucepan, bring water, butter, sugar, and salt to a gentle boil over medium heat.
02 - Add all-purpose flour at once and stir vigorously until a dough ball forms and pulls away from the sides, about 2 minutes.
03 - Remove from heat and let the dough cool for 5 minutes.
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.
07 - Pipe 4 to 6 inch strips of dough into hot oil and cut with scissors. Fry each side for 2 to 3 minutes until golden brown.
08 - Remove churros with a slotted spoon and drain on paper towels.
09 - Combine ground cinnamon and sugar in a shallow dish, then roll warm churros to coat evenly.
10 - Heat heavy cream and sugar in a small saucepan until just simmering. Remove from heat, add chopped chocolate, butter, and salt. Let sit for 1 minute, then stir until smooth.
11 - Serve churros warm alongside the chocolate dipping sauce.

# Expert Tips:

01 -
  • That crack when you bite through the cinnamon sugar crust into a tender, warm interior is honestly addictive.
  • Homemade chocolate sauce beats any store-bought version, and the whole thing comes together in under an hour.
  • They're impressive enough for guests but simple enough to make on a random Tuesday morning when you need comfort food.
02 -
  • Don't skip cooling the dough for 5 minutes after cooking the flour mixture—if you add the egg while it's too hot, you'll scramble it and end up with a lumpy, broken dough.
  • The oil temperature is everything; I learned this the hard way after making a batch of greasy, undercooked disappointments because I was impatient and didn't use a thermometer.
  • Fry in smaller batches even if it takes longer—crowding the pan drops the oil temperature too much, and your churros will absorb oil instead of frying crispy.
03 -
  • Toast your cinnamon in a dry pan for 30 seconds before mixing it with sugar—it brings out the spice and makes your coating taste restaurant-quality.
  • If your chocolate sauce seizes up (looks grainy), add a splash of cream and warm it gently while stirring, and it'll come back together silky.
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