Nutella Stuffed Churros: Tasty and Easy
Posted by Bake Styll on
This article will show you, step by step, how to make a golden churros which can be stuffed with Nutella to produce a deliciously outstanding dessert.
Perfect for any special occasion or simply if you want to just satisfy that sweet tooth ;)
Fun fact: the last time I put these out to eat at my get together they were demolished within 10 minutes by my guests who absolutely loved them ;)
Please Note: This recipe is based on ‘Tessa Arias, Nutella Stuffed Churros’ Blog called ‘handle the heat.
The link can be found at the bottom of this page.
On to the recipe!
You will need:
For the cinnamon sugar:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the churros:
- 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
Instructions:
for the cinnamon sugar:
mix the sugar and cinnamon together in a large shallow bowl.
For the churros:
Bring the sugar, butter, water, and salt to a boil in a medium saucepan over medium high heat. Reduce the heat to low and add the flour, stirring constantly. Over low heat, stir well for 30-45 seconds, allowing the dough to dry up slightly. Remove the pan from the heat. One at a time, stir in the eggs, making careful to fully incorporate each one before moving on to the next. Stir constantly until the dough comes together.
Fill a pastry bag with the dough and a large open star tip (I used Ateco #827). Using a 4-inch piping tip, pipe the churros onto a parchment-lined baking sheet. To get a precise shape, snip the end using scissors. While you're heating the oil, put it in the fridge.
Prepare ahead of time: The dough can be refrigerated for up to 3 hours or frozen for up to 1 week if covered. Allow 30 minutes for thawing before frying.
Heat 2 inches of vegetable oil in a big heavy-bottomed pot fitted with a deep-fry thermometer over medium-high.
When the oil reaches 350°F, transfer each piece of dough to the oil using a slotted spoon, frying only a few at a time. Fry until golden brown, about 5-7 minutes. Check the middle of the first churro to see if it's cooked through and no longer doughy. Allow the fried churros to drain on a paper towel-lined platter before tossing them in the cinnamon sugar to coat.
Carve a hole in the centre of each churro with a skewer. Fill a piping bag halfway with Nutella and a small, narrow tip. Starting from the centre, pipe the nutella into the churros till it reaches the end, then flip the churro over and repeat for the other end until it is entirely filled.