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Stuffed Churros

Delightful stuffed churros with a creamy filling that will make your taste buds dance.
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Ingredients Equipment Method

Ingredients
  

  • 1 cup water Essential for creating the dough base.
  • 1/2 cup unsalted butter Adds richness and flavor to the dough.
  • 1/4 teaspoon salt Balances the sweetness.
  • 1 cup all-purpose flour The foundation of our churro dough.
  • 3 large eggs These provide structure and moisture.
  • 1 teaspoon vanilla extract For a lovely aromatic touch.
  • 1/2 cup granulated sugar For coating.
  • 1 teaspoon ground cinnamon Adds warmth and spice to the sugar coating.
  • 1 cup chocolate hazelnut spread The star of the show, making these churros extra special.
  • Oil For frying, choose a neutral oil like vegetable or canola.

Equipment

  • Saucepan
  • Piping Bag
  • deep fryer or large pot

Method
 

  1. In a saucepan over medium heat, combine the water, butter, and salt. Bring to a boil.
  2. Once boiling, remove from heat and quickly stir in the flour until a dough forms.
  3. Allow the dough to cool for a few minutes, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Heat oil in a deep fryer or large pot to 375°F (190°C).
  5. Transfer the churro dough to a piping bag fitted with a star tip.
  6. Pipe 4-6 inch long strips of dough into the hot oil, cutting them off with scissors. Fry until golden brown, about 2-3 minutes per side.
  7. Remove churros from oil and drain on paper towels.
  8. In a small bowl, combine granulated sugar and cinnamon. Roll the fried churros in the sugar mixture while still warm.
  9. Use a piping bag to fill each churro with chocolate hazelnut spread or your desired filling.
  10. Serve warm and enjoy!