This easy churros recipe will give you crunchy on the outside, fluffy on the inside churro sticks. The two ingredient Nutella sauce is out of this world!
If you’ve been reading Savory Nothings for any length of time, it will be no secret to you that I have a deeply rooted love for cinnamon. I have a secret stash of ground cinnamon in the back of my pantry. You know, for safety reasons.
I’ve already shared a cinnamon galore in these gorgeous Cinnamon Roll Swirls and these Churro French Toast Waffle Sticks. And not to mention the crunchy cinnamon-sugar crust on this Skinny Crunchy Stuffed French Toast! And I mean, as long as I’m making churro waffles I might as well make the real thing. Right?
You can thank me later.
The thing with these easy churros is – yes, they are in fact very simple to make. But don’t be fooled, it’s still something that needs a little more time. It’s not the kind of recipe I make often, it’s rather something I make for special occasions like a birthday or a big family gathering.
The choux pastry can be a bit tricky to handle if you’ve never made it before, but I found this video where the guy really explains it well.
Once the pastry is ready to be deep fried, you have the hardest part over. Now it’s just the time consuming thing coming up 😉 The deep frying is super easy, but you can’t do too many at a time, so you’ll be standing there for a little while.
Once the churros are nicely golden brown on both sides, you’ll want to drain them on some paper towels before tossing them in the most important part of this recipe: the cinnamon sugar!
Because this recipe takes a bit more time than I would usually like to spend on dessert, I figured the sauce should be really easy to make.
No chocolate melting, tempering, thermometer anything. Just spoon the Nutella into a small saucepan, thin it with a few tablespoons of milk (or cream, if you’re feeling decadent) and heat it up. Done!
These easy churros really taste best when eaten warm, but I absolutely didn’t mind eating them cooled after taking pictures.
Easy Churros with Two Ingredient Nutella Saucemade it? tap the stars to add your rating!
For the Cinnamon Sugar
- 1/2 cup sugar
- 1-2 tablespoons ground cinnamon
For the Churros
- 1 cup PLUS 3 tablespoons all-purpose flour (150g)
- 1/2 teaspoon ground cinnamon
- 1 cup water (250ml)
- 5 tablespoons butter (75g)
- 1/4 teaspoon salt
- 4 large eggs
- 1 quart neutral vegetable oil (for deep frying)
For the Nutella Sauce
- 1/2 cup Nutella
- 3-4 tablespoons milk or cream
Make the Cinnamon Sugar
- Mix the sugar with 1-2 tablespoons of ground cinnamon in a large, shallow dish. I like to use two tablespoons of cinnamon, but if you’re not a huge fan, start off with one.
Make the Churros
- Mix the flour with 1/2 teaspoon cinnamon in a medium bowl.
- In a medium saucepan, bring the water, butter and salt to a boil. Once it’s boiling, add the flour mixture all in one go and cook it, stirring constantly, for 2-3 minutes until it comes together into a dough. Transfer the dough back into the bowl and allow it to cool for no more than 2-3 minutes.
- Once the dough has slightly cooled down, add the eggs, one at a time. Every time you add an egg, the dough will seem to separate. Stir it well with a wooden spoon or an electric mixer until it comes together before adding the next egg.
- Once all eggs are separated, transfer the pastry to a piping bag fitted with a medium-sized star-shaped pastry tip (I used M1 (9mm)). Heat the oil to 375°F (190°C) in either a deep fat fryer or in a large, heavy-bottomed pan. Pipe long portions of pastry into the hot oil and fry, turning frequently, until the churros are golden brown on either side, about 4 minutes.
- Remove the finished churros with a slotted spoon and drain on paper towels. Toss in the cinnamon sugar while still hot.
Make the Sauce
- Add the Nutella to a small sauce pan and warm. Thin the sauce with a few tablespoons of either milk and cream and stir until smooth. Serve warm with the churros.