Crispy Nutella-Filled Churros
Spanish-style fried churros with a crispy exterior and pillowy interior, piped fresh into hot oil and filled with creamy Nutella. Coated in cinnamon sugar for a sweet finish. These homemade churros deliver authentic texture and are best served warm.
Ingredients
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup Nutellachocolate hazelnut spread1:1vegangluten-free options availableadds tree_nuts
equivalent spread
Full guide → - 1 cup water
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup all-purpose flourcake flour1:1
finer crumb texture
- 2 none eggs
- 1 teaspoon vanilla extract
- vegetable oil for frying
Instructions
- 1
Combine water, sugar, and salt in a saucepan and bring to a boil over medium heat.
- 2
Add flour all at once and stir vigorously until fully incorporated. Remove from heat and continue mixing until you have a homogenous sticky dough that pulls from the pan sides. Cool for 5 to 10 minutes.
- 3
Mix vanilla extract into the dough. Add eggs one at a time, incorporating each fully.
- 4
Heat vegetable oil in a frying pan or pot to 350°F (355°F), using enough to cover the churros by 3 to 4 inches. Heat over medium heat.
- 5
Transfer dough to a piping bag fitted with a star tip. Pipe strips of dough directly into the hot oil, making them around 6 inches long.
- 6
Fry for 3 minutes per side until golden brown. Remove with a slotted spoon and drain on paper towels.
- 7
Allow churros to cool slightly. Fit a piping bag with a small round tip and fill each churro with Nutella by inserting the tip into one end and squeezing gently.
- 8
Mix granulated sugar with cinnamon on a plate. Roll filled churros through the mixture to coat.
- 9
Serve at room temperature or reheat in the oven for a couple of minutes.
Tips
Pipe churro dough directly into hot oil with care to avoid splashing.
The ideal churro length is around 6 inches, but you can adjust size and shape to preference.
Cool churros slightly before filling to prevent Nutella from melting completely.
Good to Know
Store cooled churros in an airtight container at room temperature for up to 2 days. Reheat in a 180°C oven for 2-3 minutes to restore crispness.
Prepare dough up to 2 hours ahead and refrigerate. Pipe and fry fresh. Fill with Nutella no more than 1 hour before serving.
Serve warm or at room temperature. Pair with hot chocolate, coffee, or dulce de leche for dipping.
Common Mistakes
Do not skip the cooling period after mixing flour into the water mixture to avoid burns from hot dough.
Do not overfill churros with Nutella or they will burst during frying.
Do not let oil temperature drop below 180°C or churros will absorb excess oil and become greasy.
Substitutions
Vegan Options
equivalent spread
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