Churro Swirls
- Debney
- 10 hours ago
- 2 min read
This post may contain affiliate links.
Crispy, golden brown churro spirals tossed in cinnamon sugar, topped with flaked sea salt, and served with a Grand Marnier infused Dulce de Leche dip.
These Churro Swirls are rustic, crisp, and simple to make — inspired by classic churros, but piped in spirals and fried to a deep golden brown. Each swirl gets tossed in cinnamon sugar, finished with flaked sea salt, and paired with a smooth vanilla bean Dulce de Leche dip lightly infused with Grand Marnier for a subtle orange aroma.
Churros have been around for centuries, rooted in Spanish and Portuguese pastry traditions, but these swirls give the classic street dessert a modern, refined twist. Their small size, clean shape, and caramel dip make them perfect for gatherings, video-worthy plating, or an easy dessert that feels restaurant-level without being complicated.
Each swirl starts with a simple choux-style dough — butter, sugar, water, and flour cooked together, then beaten with eggs until smooth and glossy. Once piped onto parchment, they fry into crisp, hollow spirals with ridged edges that catch every bit of cinnamon sugar. The finish is a glossy Dulce de Leche dip infused with vanilla bean and a touch of Grand Marnier, adding depth and warmth that complement the fried dough perfectly.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: MIX
In a medium saucepan, combine water, butter, sugar, salt, and vanilla bean seeds.
Bring to a simmer.
Add flour all at once and stir until a dough forms and pulls away from the pan.
Remove from heat and let cool 5 minutes.
STEP 2: BEAT
Add eggs one at a time, mixing until smooth and glossy.
Transfer to a piping bag fitted with a large open star tip.
STEP 3: DIP
In a small saucepan over medium-low heat, whisk together dulce de leche, milk, and vanilla bean paste until smooth and glossy.
Off heat, stir in Grand Marnier or orange zest if using.
Keep warm or at room temperature while frying the churros.
STEP 4: PIPE
Pipe 3-inch spirals onto 4x4-inch squares of parchment paper.
STEP 5: FRY
Heat oil to 350°F. Carefully place each swirl (paper and all) into the oil. After 10 seconds, peel away parchment with tongs. Fry until deeply golden and crispy.
STEP 6: TOSS
Drain briefly on a rack, toss warm in cinnamon sugar, and finish with a pinch of flaked sea salt.
STEP 7: SERVE
Serve churro swirls warm with the vanilla bean dulce de leche on the side for dipping.
INGREDIENTS
Makes about 9
CHURRO DOUGH
1 C water
4 TBSP unsalted butter
3 TBSP sugar
1/4 tsp fine sea salt
1 C all-purpose flour
2 large eggs
1 fresh vanilla bean (or 1 tsp vanilla bean paste)
Neutral oil, for frying
CINNAMON SUGAR
1/2 C granulated sugar
1.5 tsp cinnamon
FINISH
VANILLA BEAN DULCE DE LECHE
1/2 C dulce de leche
3 TBSP milk
1/4 tsp vanilla bean paste
Optional: 1 tsp Grand Marnier, or 1/4 tsp finely grated orange zest
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