Homemade Churros con Nutella

Churros

Homemade Churros con Nutella

Warm, soft and chocolatey.
Servings 1 dozen, 4-inch churros

Ingredients
  

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/2 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 3 large eggs, beaten
  • Vegetable oil

CINNAMON SUGAR

  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon

FILLING

  • 1 cup nutella or favorite chocolate ganache

Instructions
 

  • In a medium saucepan over medium-high heat, melt butter.
  • Stir in water, sugar, and salt. Bring to a boil.
  • Reduce heat and stir in flour. Continue to stir over low heat for about 1 minute.
  • Remove from heat and allow to cool.
  • Note, make sure the dough has cooled in order to prevent eggs from scrambling. Incorporate 1 egg at a time into the dough, stirring until well mixed and the dough is smooth.
  • Prepare a pastry bag fitted with a large star tip. Set aside.
  • Prepare cinnamon sugar by mixing together granulated sugar and ground cinnamon in a shallow pan.
  • Line baking sheets with paper towels and set aside near frying station.
  • Using a wok, or large saucepan, heat vegetable oil to a temperature of 350°F.
  • Pipe 4-inches of dough into the oil, no more than three at a time.
  • Fry until golden brown, using tongs to turn the churros. Note, maintaining the oil temperature at around 350°F is important. If the oil becomes too hot, the churros will brown quickly on the outside, not thoroughly cooking through.
  • Remove crispy churros from the oil and roll into the cinnamon sugar.
  • Set on prepared baking sheets to cool. Continue steps until all the dough has been fried.
  • Using a skewer, push through the churro from one end to the other, making sure not to push all the way through the end. This helps keep the nutella inside the churro.
  • In a microwave or stove top, warm nutella.
  • Fit a small tip to a pastry bag. Fill with nutella and pipe into each churro. Serve warm.

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