Nutty Churro Bites with Nutella

I make these Nutty Churro Bites with Nutella when I’m craving a fun, bite‑sized treat with crispy cinnamon sugar coating and a gooey chocolate‑nut filling. They’re easy to whip up in about 30 minutes and bring big flavor in every bite.

Why You’ll Love This Recipe

I love this recipe because it transforms simple dough into irresistible churro bites—each one crisp on the outside, soft inside, tossed in cinnamon sugar, and then filled with warm Nutella. They feel indulgent, yet snackable and fun to make with friends or family.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 large eggs

• 1 stick unsalted butter

• 1 cup all‑purpose flour

• 1 cup water

• 9⁄16 cup granulated sugar

• 1 tsp ground cinnamon

• 1⁄4 tsp salt

• Vegetable oil (for frying)

• 1⁄2 cup Nutella

directions

1. I begin by combining the eggs, melted butter, water, sugar, cinnamon, salt, and flour to form a thick dough.

2. I heat oil in a deep pot to frying temperature. While heating, I spoon or pipe small bite‑sized rounds or mini churro shapes into hot oil and fry until golden, about 2–3 minutes total per batch.

3. After frying, I drain each bite on paper towels, then immediately toss them in the cinnamon‑sugar mixture while warm so it sticks well.

4. I melt Nutella briefly, transfer to a piping bag, and carefully fill each churro bite by inserting a small tip or poking a hole with a skewer and piping in the chocolate‑hazelnut spread.

Servings and timing

• Makes: about 4 servings (recipe card estimates 4 servings)

• Prep time: ~10 minutes

• Frying + tossing time: ~15–20 minutes

• Filling time: ~5 minutes
  Total time: ~30 minutes

Variations

• I sometimes stuff them with peanut butter or almond butter instead of Nutella for a nut‑butter twist.

• I’ve tried adding chopped nuts (like hazelnuts or almonds) into the cinnamon sugar toss for extra crunch.

storage/reheating

I store leftovers in an airtight container at room temperature for up to one day—best fresh. If I refrigerate, I note that the crisp coating may soften. To refresh, I reheat briefly in a warm oven (about 5 minutes at 180 °C/350 °F) for a crisp exterior again.

FAQs

What if my churro bites are soggy?

I’ve found sogginess often comes from oil that’s not hot enough. The bites should crisp quickly when dropped in hot oil. Also, always toss in sugar while still warm so coating adheres.

Can I bake instead of frying?

I haven’t seen this exact recipe baked, but a similar churro‑style dough could be piped and baked until golden—though the crispness may differ. Frying delivers the classic texture.

How do I get uniform shapes?

I shape them by piping or spooning evenly sized dollops onto wax paper before frying, which helps maintain consistent size and cooking.

Can I make dough ahead?

Yes—I’ve cooled the dough for up to a few hours before frying. That can help shape better churros too.

Is Nutella necessary?

Not at all—I often swap in any chocolate‑hazelnut spread or even a flavored nut butter. The key is something spreadable and smooth to fill.

Conclusion

I make these Nutty Churro Bites with Nutella when I want a playful, indulgent snack that comes together fast. Each bite is crisp, sweet, and filled with gooey chocolate‑nut goodness. They’re easy to share, fun to fill, and always disappear quickly.

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