Nutella Covered Churros Nutella Covered Churros
favorite
print
like
Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the Churros
  • 240 ml Water
  • 6 tbsps Unsalted butter
  • 1 tbsp Caster sugar
  • 1 tsp Vanilla
  • 125 g Plain flour
  • ¼ tsp Sea salt
  • 2 Eggs
  • Vegetable oil, for frying
Cinnamon Sugar
  • 3 tbsps Caster Sugar
  • 1 tsp Cinnamon
Nutella dipping sauce
  • 3 tbsps Nutella
  • 200 ml Double cream

Nutella Covered Churros

  1. In a large saucepan over medium heat add your water, butter, sugar and bring to a boil. Add your vanilla and turn off the heat. Add your flour and salt and stir until your mixture is combined (around 45 seconds). Add your mixture to a mixing bowl and leave to cool for 5-10 minutes
  2. To your cooled mixture, using a hand mixer you want to beat in your eggs 1 at a time until combined (don’t worry it may look like it has split at first but keep going). Transfer your mixture to a piping bag. (If you have a large star shape nozzle this will give you the churros definition when cooking)
  3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 350F. Holding your piping bag a few inches above the oil, pipe your churros into 6” long ropes and use kitchen scissors to cut off the dough from the piping bag
  4. Fry until golden for 2-4 minutes turning if needed. Fry your churros in batches of 3 to 4 at a time and let your oil return to temperature each time. Remove the churros with a slotted spoon and place on a paper towel to drain, then immediately into your cinnamon sugar. Roll about to coat.
  5. To make the chocolate dipping sauce, heat your nutella in the oven for 30 seconds. Meanwhile in a saucepan on low, warm your double cream (do not boil). Add your cream to your nutella and mix to combine.
  6. Serve your churros with your chocolate dipping sauce and enjoy.



Nutella Covered Churros Nutella Covered Churros
favorite
print
like

Nutella Covered Churros

Prep 10 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
For the Churros
  • 240 ml Water
  • 6 tbsps Unsalted butter
  • 1 tbsp Caster sugar
  • 1 tsp Vanilla
  • 125 g Plain flour
  • ¼ tsp Sea salt
  • 2 Eggs
  • Vegetable oil, for frying
Cinnamon Sugar
  • 3 tbsps Caster Sugar
  • 1 tsp Cinnamon
Nutella dipping sauce
  • 3 tbsps Nutella
  • 200 ml Double cream
  1. In a large saucepan over medium heat add your water, butter, sugar and bring to a boil. Add your vanilla and turn off the heat. Add your flour and salt and stir until your mixture is combined (around 45 seconds). Add your mixture to a mixing bowl and leave to cool for 5-10 minutes
  2. To your cooled mixture, using a hand mixer you want to beat in your eggs 1 at a time until combined (don’t worry it may look like it has split at first but keep going). Transfer your mixture to a piping bag. (If you have a large star shape nozzle this will give you the churros definition when cooking)
  3. In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 350F. Holding your piping bag a few inches above the oil, pipe your churros into 6” long ropes and use kitchen scissors to cut off the dough from the piping bag
  4. Fry until golden for 2-4 minutes turning if needed. Fry your churros in batches of 3 to 4 at a time and let your oil return to temperature each time. Remove the churros with a slotted spoon and place on a paper towel to drain, then immediately into your cinnamon sugar. Roll about to coat.
  5. To make the chocolate dipping sauce, heat your nutella in the oven for 30 seconds. Meanwhile in a saucepan on low, warm your double cream (do not boil). Add your cream to your nutella and mix to combine.
  6. Serve your churros with your chocolate dipping sauce and enjoy.