Nutella Stuffed Churros

I haven’t been in the kitchen much this past week because Jared finally came home from tour and we have been working tirelessly on our new house. It was tough moving by myself while he was on tour, but just as tough to hold off on decorating and turning the house into a home for so many weeks. Now we can finally make it feel like a home together and we’ve gotten so much done already. We purchased some new furniture that I am SO excited to have delivered but of course, we have no idea when it’ll show up. Why can’t everything run like Amazon Prime?! Obviously getting settled and getting everything to our liking is going to take time, especially since I love home design and love creating beautiful spaces, but it’s been a blast.

I took a break from house stuff to create these Nutella Stuffed Churros because why not? Why not combine two outrageously tasty sweet treats into one decadent dessert that everyone will go gaga for?! I even filmed a step-by-step video to go along because this does require making a homemade dough, piping, deep frying, and stuffing. It’s totally doable, but so much easier when you’re following a visual guide! I hope you love these as much as we did.

Nutella Stuffed Churros
Nutella Stuffed Churros

Ingredients

For the cinnamon sugar:

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

For the churros:

  • 1 tablespoon granulated sugar
  • 1 stick (4 ounces) unsalted butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup (4.5 ounces) flour
  • 3 large eggs, beaten
  • Vegetable oil, for frying
  • 1/2 cup Nutella, melted until pourable

Directions

For the cinnamon sugar:

  1. Mix the sugar and cinnamon together in a large shallow bowl.

For the churros:

  1. In a medium saucepan, combine the sugar, butter, water, and salt over medium high heat and bring to a boil.
  2. Reduce the heat to low and stir in the flour. Stir well for 30-45 seconds over low heat, allowing the dough to dry out a little. Remove from heat. Stir eggs in one at a time, making sure to thoroughly incorporate each egg into the dough before adding the next one. Stir vigorously until dough is smooth.
  3. Remove the dough to a pastry bag fitted with a large open star tip (I used Ateco #827). Pipe the churros out onto a parchment-linked baking sheet, piping about 4-inches long. Use scissors to cut the end for a perfect shape. Place in the fridge while you heat the oil.

You can find complete recipes of this Nutella Stuffed Churros in handletheheat.com

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