Ingredients
Equipment
Method
- Melt the Nutella in a microwave-safe bowl for 20-30 seconds until pourable. Stir until smooth and set aside.
- In a medium saucepan, combine water, butter, salt, and 1 tablespoon sugar. Bring to a full rolling boil over medium heat.
- Remove pan from heat immediately when boiling. Add all the flour at once and stir vigorously until mixture forms a smooth ball that pulls away from the sides of the pan.
- Let dough cool for about 5 minutes until it's warm but not hot to the touch.
- Add eggs one at a time, beating thoroughly after each addition until the dough is smooth, glossy, and slightly sticky but holds its shape.
- In a separate bowl, mix together 1/2 cup sugar and cinnamon. Set aside for coating.
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C), using a candy thermometer to monitor temperature.
- Transfer dough to a piping bag fitted with a large star tip. Pipe 4-6 inch strips directly into hot oil, using clean kitchen scissors to cut the dough. Fry only 3-4 pieces at a time.
- Fry churros for 2-3 minutes per side until deeply golden brown. Remove with a slotted spoon and transfer to paper towels to drain for about 1 minute.
- While churros are still warm, roll them generously in the cinnamon-sugar mixture. Arrange on a serving platter with warm Nutella alongside for dipping.
Notes
Keep oil temperature between 350-375°F for best results. Don't overwork the dough after adding eggs. Room temperature eggs incorporate more smoothly. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 3-5 minutes to restore crispiness. Dough can be prepared up to 24 hours in advance and refrigerated.
