Nutella Churros

Churros and Nutella…two delicious concepts that are EVEN BETTER together. Nutella Churros? Yes, please!

Churros instantly remind me of carnivals and amusement parks. I remember biting into my first churro and being blown away by its flavor. Crisp on the outside with a bit of chew in the middle. Then you have the sweet, nutty chocolate of Nutella. If you plan to share these, you might want to double the recipe!

What Ingredients Do I Need to Make Nutella Churros?

Take a look at this list so that you can gather all the ingredients required to make these delicious Nutella Churros:

• Unsalted butter
• Whole milk
• Water
• Granulated sugar
• Vanilla extract
• All-purpose flour
• Eggs
• Ground cinnamon
• Nutella

What Makes These Nutella Churros So Special?

So you think these are just classic churros dipped in Nutella? Think again!

These Nutella Churros are actually STUFFED with Nutella! How delicious is that?! Keep on reading to learn how to make Nutella stuffed churros. I’ll walk you through the recipe, step-by-step.

Can I Make These Nutella Churros In Advance?

Absolutely! You can make the dough ahead of time and refrigerate it for up to three days.

How Do You Get the Churros To Look Nice and Consistent?

I suggest pre-piping your dough on a baking sheet lined with wax paper. This way, you have a better visual to make the churros more uniform in size.

As per the recipe’s instructions, always be sure to refrigerate the dough so that it sets – otherwise, the pre-piped dough will not come off of the wax paper.

Can I Substitute Something Else for the Nutella?

Feel free to substitute peanut butter, almond butter or any brand of chocolate hazelnut spread in this recipe.

How to Make Nutella Churros

Okay, friends – the moment you’ve all been waiting for! Here is the recipe for my oh-so-delicious Nutella Churros. Don’t wait! Your sweet tooth deserves this decadent treat!

If these Nutella Stuffed Churros are up your alley, be sure to check out my Peach Cobbler Egg Rolls, French Crullers Recipe or my Baked Churros!

Equipment

• Medium-sized saucepan
• Deep frying pan or Dutch Oven
• 2x 16-inch piping bags
• Wilton icing tip 1M
• Strainer
• Paper Towels for draining
• Skewers

Ingredients

• 6 tablespoon unsalted butter
• ½ cup whole milk
• ½ cup water
• 1 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 ¼ cup all-purpose flour
• 3 large eggs
• ½ cup granulated sugar + 1 tbsp cinnamon
• 1 cup vegetable oil
• ½ cup Nutella, melted

Servings: 15 4-inch churros

Prep: 5 min

Rest: 10 min

Cook: 10-15 min

Total: 30-35 min

Instructions

Begin by adding butter, milk, water, sugar and vanilla to a sauce pan. Bring to a boil over medium heat.

Once melted, reduce heat to low and add flour.

Use a whisk to mix the flour thoroughly. As the ingredients mix together, a dough ball will form.

Once the dough forms, remove the pot from the stove. Add eggs one at a time. Mix until thoroughly incorporated.

Add dough to a piping bag fitted with the 1M piping tip. Place the piping bag with dough in it into the fridge for 10-15 minutes so the dough will stiffen up a bit. (If you want perfect churros, pipe the dough onto wax paper after it has had time to stiffen up. then you will drop these into the oil off the wax paper).

In a small bowl, combine sugar and cinnamon. Set aside.

Pour oil into a Dutch oven or a very deep frying pan and heat to 350 degrees F.

Squeeze the dough into hot oil. Fry on each side for 3-4 minutes, or until golden brown (and cooked all the way through).

Once completely fried, remove from the oil and drain on a paper towel-lined plate.

Toss in cinnamon sugar mix fully coating the churros. Place back on the lined plate.

Use a skewer to create a hole on both ends of each churro.

Add Nutella to a microwave-safe bowl and heat for 10-15 seconds. Add to a piping bag.

Squeeze the warm Nutella into each of the churros.

Serve and enjoy! (Best when served warm)

Notes

The dough can be made ahead of time and placed in the fridge for up to 3 hours.

Churros are best when fresh so batch fry, if possible

For perfectly sized churros, pre-pipe the dough onto parchment or wax paper.

Test one churro in the grease to make sure that your frying times are accurate.  If the oil is too hot, it will brown the outside, leaving a raw middle, so check this before committing to frying off the entire batch.

Printable Nutella-Stuffed Churro Recipe