Description
A fusion dessert blending Spanish choux pastry with donut form. Crispy cinnamon-sugar shells encase a gooey chocolate core, achieved by piping dough, freezing, and frying. Perfect for a handheld treat with complex flavor.
Ingredients
Unsalted Butter, cubed: 4 tablespoons
Brown Sugar: 2 tablespoons
Salt, fine sea: ½ teaspoon
Filtered Water: 1 cup
All-Purpose Flour, sifted: 1 cup
Vanilla Extract, pure: 1 teaspoon
Large Eggs, room temperature: 3 eggs
Chocolate Chips, semi-sweet or dark: ½ cup
Vegetable Oil: As needed
Cinnamon Sugar (mix ½ cup sugar + 1 tablespoon cinnamon for coating): As needed
Instructions
Combine butter, brown sugar, salt, and water in a saucepan; bring to a boil.
Remove from heat and stir in sifted flour until smooth.
Cool the dough, then gradually add eggs one at a time, incorporating fully before adding more.
Add vanilla extract and pulse into the dough; it should feel glossy and elastic.
Chill the dough for 1 hour.
Pipe dough into a ring shape on a baking sheet using a ¼-inch star tip; freeze for 1½ hours.
Let dough rest at room temperature 15 minutes before frying.
Deep fry rings in vegetable oil at 350°F until golden (2–3 minutes per side).
Immediately fill with molten chocolate by making a small cut or dipping.
Coat in cinnamon sugar while warm.
Notes
Freezing prevents dough from collapsing during frying.
Use a star tip for optimal ridged texture.
Freshly made cinnamon sugar enhances the flavor profile.
Serve immediately for best texture.
- Prep Time: 200
- Cook Time: 15
- Category: Breakfast
- Method: Deep frying
- Cuisine: Fusion