Introduction
Nutty Churro Bites with Nutella are an indulgent, bite-sized dessert that brings together the comforting warmth of classic cinnamon sugar churros, the creamy decadence of Nutella, and the crunch of toasted nuts. These golden-fried treats are crisp on the outside, tender on the inside, and generously rolled in cinnamon sugar, making them impossible to resist. Whether served as a party snack, a weekend treat, or a creative twist on a traditional fair favorite, these churro bites pack big flavor in small packages. The rich hazelnut-chocolate filling adds an extra layer of indulgence, while chopped toasted nuts bring in texture and balance. Ideal for sharing and guaranteed to impress, this dessert is everything you love about churros—elevated.
The History of Churros and Nutella
Churros originated in Spain and Portugal, and have long been a popular street snack across Latin America and Europe. Traditionally made from choux-like dough, piped through a star-shaped nozzle, and deep-fried until golden, churros are then dusted in cinnamon sugar and served with hot chocolate or dulce de leche. Over time, churros have evolved into countless creative variations, including stuffed, dipped, and baked versions. Nutella, the iconic hazelnut-chocolate spread created in Italy in the 1960s, has since become a beloved global staple. The fusion of churros with Nutella represents the beautiful intersection of European culinary traditions, combining classic Spanish street food with rich Italian confectionery. Adding toasted nuts enhances the complexity of the dessert while giving a subtle nod to Nutella’s own hazelnut heritage.
Ingredients Breakdown
The core ingredients for Nutty Churro Bites include water, butter, flour, and eggs—forming the simple choux dough that’s used to make traditional churros. Granulated sugar and cinnamon make up the signature coating, delivering that familiar churro flavor and crunch. Nutella, or any quality hazelnut chocolate spread, provides the gooey, rich filling that contrasts beautifully with the crisp exterior. Toasted nuts, such as chopped hazelnuts, almonds, or pecans, are mixed into the filling or sprinkled on top for texture and a hint of saltiness. For frying, a neutral oil like vegetable or canola oil is essential to achieve golden-brown perfection. Optional finishing touches like powdered sugar or a Nutella drizzle can take these bites to the next level.
Step-by-Step Recipe
- Prepare the dough: In a medium saucepan over medium heat, combine 1 cup (240ml) water, ½ cup (113g) unsalted butter, 2 tablespoons sugar, and ¼ teaspoon salt. Bring to a boil, then reduce the heat and stir in 1 cup (125g) all-purpose flour. Stir vigorously until the mixture forms a smooth dough ball and pulls away from the sides of the pan, about 2 minutes. Remove from heat and let cool for 5 minutes.
- Add eggs: Beat in 2 large eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- Heat oil: In a deep pot, heat at least 2 inches of oil to 350°F (175°C). Line a tray with paper towels and set a wire rack on top for draining.
- Pipe and fry: Transfer the dough into a piping bag fitted with a star tip. Pipe 1–2 inch pieces directly into the hot oil, cutting the dough with scissors. Fry in batches until golden brown and crisp, about 2–3 minutes per batch. Remove with a slotted spoon and drain on the wire rack.
- Coat in cinnamon sugar: While still warm, roll the churro bites in a mixture of ½ cup (100g) granulated sugar and 1 tablespoon ground cinnamon. Toss until fully coated.
- Fill or top with Nutella: Using a small piping bag fitted with a narrow tip, pipe Nutella into the center of each churro bite. Alternatively, serve warm churros with a bowl of Nutella for dipping. Sprinkle finely chopped toasted nuts (about ⅓ cup) over the Nutella or roll filled churros in the nuts for a crunchy finish.
Tips for the Perfect Churro Bites
Make sure your oil is at the correct temperature before frying—too hot and the churros will brown too quickly on the outside while remaining raw inside; too cool and they’ll absorb excess oil. Let the dough cool slightly before adding the eggs, or the heat could scramble them. Use a star piping tip to create traditional ridges, which help hold more cinnamon sugar. Pipe churros in consistent sizes to ensure even cooking. Fry in small batches to avoid overcrowding and oil temperature drops. If filling with Nutella, make sure it’s slightly softened for easier piping. Toast nuts in advance for deeper flavor and keep a paper towel-lined tray ready to drain excess oil from the fried bites.
Variations and Customizations
Try different fillings like dulce de leche, peanut butter, or a fruit jam. Swap Nutella for white chocolate hazelnut spread or dark chocolate ganache. Add a pinch of cayenne or chili powder to the cinnamon sugar for a spicy kick. Incorporate orange zest into the dough for a bright citrus note. For a nut-free version, simply skip the toasted nuts or substitute with crushed graham crackers or cookie crumbs for added crunch. You can also bake the churro dough in mini muffin tins for a lighter, oven-friendly version. Serve with caramel sauce or a flavored whipped cream dip for extra flair. To make them gluten-free, use a 1:1 gluten-free flour blend.
Health Considerations and Nutritional Value
As a deep-fried dessert made with butter, sugar, and sweet fillings, Nutty Churro Bites with Nutella are undoubtedly indulgent. Each bite may contain between 100–150 calories depending on size and filling, with a moderate amount of fat and sugar. To make them a little lighter, you can try baking instead of frying, though the texture will differ. Using a lower-sugar hazelnut spread or cutting back on the cinnamon sugar coating can help reduce overall sugar content. For a dairy-free option, use plant-based butter and make sure the Nutella or hazelnut spread is vegan-friendly. Churro bites are best enjoyed in moderation, as part of a balanced approach to sweet treats.
FAQ
Q: Can I make the dough ahead of time? Yes, you can prepare the dough up to a day in advance and refrigerate it. Let it sit at room temperature for about 30 minutes before piping and frying.
Q: How should I store leftovers? Store churro bites in an airtight container at room temperature for up to 2 days. Reheat in a toaster oven or oven to revive the crisp texture.
Q: Can I freeze churro bites? Yes, freeze the uncoated, fried bites and reheat in the oven, then toss in cinnamon sugar and add filling after reheating.
Q: Can I make them without a piping bag? Yes, you can use a zip-top bag with the corner snipped off, though you won’t get the traditional ridges.
Q: Can I bake these instead of frying? Yes, pipe the dough into mini muffin tins or onto a lined baking sheet and bake at 375°F (190°C) for 18–22 minutes, then roll in cinnamon sugar while warm.
Nutty Churro Bites with Nutella
Ingredients
- 1 cup water
- 1 stick 4 oz / 113g unsalted butter
- ½ cup 100g granulated sugar, divided
- ¼ teaspoon salt
- 1 cup 125g all-purpose flour
- 3 large eggs whisked
- 1 teaspoon ground cinnamon
- Vegetable oil for frying
- ½ cup Nutella melted until smooth and runny
Instructions
Step 1: Prepare the Nutella and Base Ingredients
- Start by gently warming the Nutella in a microwave-safe bowl or over a double boiler until it reaches a smooth, pourable consistency. Set aside for serving. In a medium saucepan over medium heat, combine 1 cup of water, 1 stick (4 oz) unsalted butter, ¼ teaspoon salt, and 1 tablespoon of granulated sugar. Stir occasionally and bring the mixture to a full boil.
Step 2: Make the Churro Dough
- Once the mixture reaches a boil, remove it from the heat and immediately stir in 1 cup of all-purpose flour. Stir vigorously until a smooth dough forms and pulls away from the sides of the pan. Let the dough cool for about 5 minutes. Once slightly cooled, add the whisked eggs one at a time, mixing thoroughly after each addition. The final dough should be smooth, thick, and slightly sticky.
Step 3: Prepare the Cinnamon Sugar Coating
- In a small bowl, mix together ½ cup granulated sugar and 1 teaspoon ground cinnamon. Set aside—this will be used to coat the churros after frying.
Step 4: Heat the Oil
- In a deep pot or heavy-bottomed pan, heat 2–3 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the correct temperature, as it’s key for evenly cooked churros.
Step 5: Pipe and Fry
- Transfer the dough into a piping bag fitted with a large open star tip. Carefully pipe 4 to 6-inch strips of dough directly into the hot oil, using scissors to snip each one free. Fry the churros in small batches for 2–3 minutes per side, or until golden brown and crisp.
Step 6: Coat and Serve
- Remove the churros using a slotted spoon and drain on paper towels. While still warm, roll each churro in the prepared cinnamon sugar until fully coated. Serve immediately with the warm, melted Nutella as a dipping sauce—or drizzle it directly over the churros for extra decadence.