- 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
- 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)
- 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
- 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.
- 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.
- Serve your churros with your chocolate dipping sauce and enjoy.
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


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
- 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
- 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)
- 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
- 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.
- 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.
- Serve your churros with your chocolate dipping sauce and enjoy.