Chups Chupa Recipe

Activate yeast

In a small bowl combine warm water (1/4 cup) and 1 teaspoon granulated sugar. Stir in the instant dry yeast and let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), whisk together 3 cups all-purpose flour and 1 teaspoon fine salt.

Add the foamy yeast mixture, 1 cup warm milk, 3 tablespoons softened butter and 1 large beaten egg to the flour. Mix on low speed until incorporated, then increase speed to medium and knead 6–8 minutes until the dough is smooth and elastic. If too sticky, add up to 2 tablespoons more flour; if too dry, add teaspoons of warm milk.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

While the dough rises, make the filling: in a medium bowl beat together 8 oz softened cream cheese, 1/2 cup powdered sugar, 1 teaspoon vanilla extract and 1 teaspoon lemon zest until smooth and spreadable. Refrigerate if it becomes too soft.

Once dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 45–50 g each). Roll each piece into a ball.

Flatten each dough ball into a 3–3.5 inch (7–9 cm) round using your fingers or a rolling pin, keeping edges slightly thinner than center. Place about 1 tablespoon of cream cheese filling in the center of each round.

Fold the dough up over the filling and pinch to seal, then roll gently between palms to form a smooth ball again. Make sure the filling is fully enclosed.

Gently insert a lollipop stick or skewer about halfway into each filled ball, taking care not to puncture all the way through to the other side. Place finished balls on a baking sheet lined with parchment, seam-side down. Cover and let rest 20–25 minutes to relax (they will puff slightly).

Prepare three shallow bowls: one with 1 beaten egg (egg wash), one with 1/2 cup fine dry bread crumbs or crushed rusk, and one with 1/4 cup granulated sugar. Have a tray ready to drain finished chups chupa.

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. Work in batches to avoid crowding.

Dip each rested dough ball on its stick first into the egg wash, letting excess drip off, then roll in the bread crumbs to coat evenly. Immediately transfer to the hot oil and gently lower in, frying 2.5–3.5 minutes, turning once so all sides brown evenly, until golden brown and cooked through. Adjust time based on size; internal temperature should reach about 195°F (90°C) for enriched dough.

Remove with a slotted spoon and drain on paper towels or a wire rack. While still warm, roll each chups chupa in the granulated sugar for a sweet exterior. Let cool slightly before finishing.

If desired, dip or drizzle with melted chocolate and immediately sprinkle with sprinkles or crushed nuts before the chocolate sets.

Serve warm or at room temperature. Store leftover chups chupa in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days (reheat briefly before serving).