T - Chutorro Recipe

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), 1 tsp sugar, and the active dry yeast. Stir lightly and let sit 5–8 minutes until foamy and fragrant.

Warm milk and melt butter

Warm the whole milk until slightly warmer than room temperature (about 100°F / 38°C). Stir in the melted butter and set aside to cool slightly if it’s hot; you want the mixture warm so it won’t kill the yeast or scramble the eggs.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl), whisk together the all-purpose flour, remaining 1 tbsp sugar, and kosher salt until evenly combined.

Combine wet and dry

Make a well in the flour, add the foamy yeast mixture, warmed milk/butter, and eggs. Mix on low speed until a rough dough forms, about 2 minutes. Increase speed to medium-low and knead for 6–8 minutes until the dough is smooth, soft, slightly tacky, and elastic. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, and turn to coat all sides with oil. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

After the dough has doubled, gently punch it down to release gas. Turn it out onto a lightly floured surface and divide the dough into 12 equal pieces (about 70–80 g each).

Roll each piece into a smooth ball, then using your palm or a rolling pin, flatten each ball into a 4–5 inch disk about 1/4 inch thick. For a classic chutorro shape, fold each disk in half and gently press the edges together (like a half-moon) or roll into a short cylinder/rope and coil slightly. Place shaped pieces on a parchment-lined baking sheet, leaving space between them.

Cover loosely with plastic wrap or a clean towel and let the shaped dough rest/proof for 25–35 minutes until slightly puffy (they should look relaxed and airy, not fully doubled).

While the dough proofs, prepare the frying station: pour neutral oil into a wide, deep skillet or heavy pot to 2–3 inches depth (about 4–6 cups depending on vessel). Attach a candy/deep-fry thermometer to the pot and heat oil over medium heat to 350°F (175°C).

Stir the granulated sugar and ground cinnamon together in a shallow bowl for coating and set next to the fryer. Have a wire rack lined with paper towels ready to drain fried pieces.

Working in batches (do not overcrowd), carefully slide 2–4 shaped dough pieces into the hot oil. Fry, turning occasionally with tongs, until golden brown and puffed, about 2.5–4 minutes per batch depending on size—aim for an internal temperature near 190°F (88°C) if using a thermometer. Adjust heat to maintain oil at 350°F (175°C).

Use a slotted spoon or spider to transfer the fried chutorros to the wire rack for 30–60 seconds to drain excess oil, then immediately toss each piece in the cinnamon-sugar mixture until evenly coated. If desired, sprinkle a tiny pinch of fine sea salt over the warm coated pieces.

Repeat frying and coating until all pieces are cooked. Let them rest briefly (3–5 minutes) so coating sets.

If filling, transfer the warm ganache or dulce de leche to a piping bag fitted with a medium round tip. Poke a small hole in the side of each warm chutorro with the tip and gently squeeze in about 1–2 tbsp of filling until you feel slight resistance. Wipe any excess filling from the exterior.

Dust with powdered sugar if desired and serve warm. Chutorros are best eaten the day they are made; store any leftovers in an airtight container at room temperature for up to 1 day and reheat briefly in a 350°F (175°C) oven for 5–7 minutes to refresh.