Tessa’s Recipe Rundown
Taste: These made me fall in love with the combination of Nutella and cinnamon. It’s warm, sweet, and inviting and smells like heaven.
Texture: The churros are curnchy on the outside and fluffy on the inside and when that thick and creamy Nutella oozes out you can’t help but go to your happy place.
Ease: Not the easiest recipe and it will make a mess. It’s probably best reserved for a weeknight project when a little baking therapy is called for. SO WORTH IT.
Appearance: Glorious.
Pros: Who knew churros could be even better than they already are?!
Cons: So decadent which is both a pro and a con.
Would I make this again? Oh yeah.
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I haven’t been in the kitchen much this past week because Jared finally came home from tour and we have been working tirelessly on our new house. It was tough moving by myself while he was on tour, but just as tough to hold off on decorating and turning the house into a home for so many weeks. Now we can finally make it feel like a home together and we’ve gotten so much done already. We purchased some new furniture that I am SO excited to have delivered but of course, we have no idea when it’ll show up. Why can’t everything run like Amazon Prime?! Obviously getting settled and getting everything to our liking is going to take time, especially since I love home design and love creating beautiful spaces, but it’s been a blast.
I took a break from house stuff to create these Nutella Stuffed Churros because why not? Why not combine two outrageously tasty sweet treats into one decadent dessert that everyone will go gaga for?! I even filmed a step-by-step video to go along because this does require making a homemade dough, piping, deep frying, and stuffing. It’s totally doable, but so much easier when you’re following a visual guide! I hope you love these as much as we did.
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Nutella Stuffed Churros
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Ingredients
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:
- 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.
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Sounds like a great recipe! I was wondering would there be a difference if I used regular all purpose flour instead of rising? Also instead of using a piping bag because I don’t have one, could I just put the nutella in between the batter before it goes in the oven? Thanks
Hi Klayde! Tessa actually used all-purpose flour in this recipe. You will need a couple of piping bag for this recipe, though. The churro batter needs to be piped out. It is then fried, and you pipe the Nutella in the center of each churro with another piping bag. You should be able to use a Ziploc bag, or some sort of sturdy plastic bag, and just snip the corner off, if you cannot find piping bags. The shape won’t look like this if you don’t have a piping tip, but it should still work. There is a video included on the recipe page, so watch that if you’re not sure how they are supposed to look at each step 🙂 Happy baking!
You can use ziplop bag and cut the end if you don’t have piping bag..
can this work with other fillings?
Hi!!
I tried making churros… they were too soft from the inside. I fried them at 350F until they were golden. Kindly suggest what to do.
Hi Tessa,
I have made the churros but instead of Nutella i fill them with slightly sweetened home made cottage cheese and they were delicious.