Nutella Stuffed Churros


1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
1 stick (4 ounces) unsalted butter
1 cup water
1/4 teaspoon salt
1 cup (4.5 ounces) flour
3 large eggs, beaten
Vegetable oil, for frying
1/2 cup Nutella, melted until pourable

Mix the 1/2 cup sugar and cinnamon together in a large shallow bowl for the coating.
In a medium saucepan, combine 1 tablespoon sugar, butter, water, and salt over medium-high heat and bring to a boil. Reduce 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 into the dough one at a time, ensuring each is thoroughly incorporated before adding the next. Stir vigorously until the dough is smooth.
Transfer the dough to a pastry bag fitted with a large open star tip. Pipe 4-inch long churros onto a parchment-lined baking sheet, using scissors to cut the ends for a perfect shape. Chill in the fridge while heating the oil.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot to 350°F. Fry the churros in batches for 5-7 minutes, or until golden brown, ensuring the center is cooked through. Drain on paper towels.
Toss the hot churros in the cinnamon-sugar mixture to coat. Use a skewer to create a hole through each churro, then pipe Nutella into each one until filled.
Prep Time: 20 minutes | Cooking Time: 7 minutes | Total Time: 27 minutes

Kcal: 300 kcal | Servings: 10 churros

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