Nutella stuffed churros are one of my guilty pleasures. I know it is horrible, but I can eat the whole batch all on my own! There is just something about fried dough and cinnamon sugar and then to top it off, a spoonful of Nutella that just makes me unable to stop eating. Churros so unbelievably delicious that I decided I had to start making them at home.
I figured out how to make the dough, bought a gallon of Nutella and fast forward a little work and here we are! This recipe is going to satisfy your Nutella craving every single day! Check out what our friends over at Handle the Heat had to say about these:
“Nutella Stuffed Churros feature a homemade pastry that is deep fried until golden, coated in sweet cinnamon sugar, and stuffed with Nutella. TO DIE FOR!”
Oh goodness, it is certainly to die for!!
Ingredients
For the cinnamon sugar:
1/2 cup Domino granulated sugar
1 teaspoon McCormick ground cinnamon
For the churros:
1 tablespoon Domino granulated sugar
1 stick (4 ounces) unsalted Land O’ Lakes butter
1 cup water
1/4 teaspoon salt
1 cup (4.5 ounces) Gold Medal flour
3 large eggs, beaten
Wesson Vegetable oil, for frying
1/2 cup Nutella, melted until pourable
Instructions
For the cinnamon sugar:
Mix the sugar and cinnamon together in a large shallow bowl.
For the churros:
In a medium saucepan, combine the sugar, butter, water, and salt over medium high heat and bring to a boil. Reduce the heat to low and stir in the flour. Stir well for 30-45 seconds over low heat, allowing the dough to dry out a little. Remove from heat. Stir eggs in one at a time, making sure to thoroughly incorporate each egg into the dough before adding the next one. Stir vigorously until dough is smooth.
Remove the dough to a pastry bag fitted with a large open star tip (I used Ateco #827). Pipe the churros out onto a parchment-linked baking sheet, piping about 4-inches long. Use scissors to cut the end for a perfect shape. Place in the fridge while you heat the oil.
Make ahead: The dough can be covered and refrigerated for up to 3 hours, or frozen for up to 1 week. Thaw for 30 minutes before frying.
In a large heavy-bottomed pot fitted with a deep-fry thermometer, heat 2-inches of vegetable oil over medium-high.
When the oil reaches 350°F, use a slotted spoon to add each piece of dough to the oil, frying only a few at a time. Fry for 5-7 minutes, or until golden brown. Test the first churro to make sure the center is cooked through and no longer doughy. Let the fried churros drain on a paper towel-linked plate before toss them in the cinnamon sugar to coat while still hot. Repeat the process with the remaining dough.
With a skewer, carve a hole through the center of each churro. Place the Nutella in a piping bag fitted with a small, narrow tip. Pipe the nutella into the churros starting from the center until it comes out the end, then flip the churro around and repeat for the other end so it is completely filled.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Be sure to have everything ready to enjoy these immediately
Thanks again to Handle The Heat for this amazing recipe.
