For The Churros:
1 cup all purpose flour
1 stick of softened yellow butter
1/2 cup of Nutella, melted and pourable
1 cup of water
3 beaten large organic eggs
1 tablespoon of granulated sugar
1/4th teaspoon of salt
For the cinnamon sugar:
1 teaspoon of ground cinnamon
1/2 cup of granulated sugar
Equipment: cooking thermometer
In a saucepan and place it over medium heat. Add butter, sugar, water and salt. Stir until until the butter and sugar melts. Turn up the heat and bring the mixture to a boil.
When it starts to boil, turn heat to low and stir the flour into the mixture, little by little. Continue stirring the mixture for 30 to 45 seconds or until the dough starts coming together and turns a little dry.
After that, remove the saucepan from the heat add in one egg. Combine the egg and continue stirring until it gets thoroughly absorbed into the dough. Add the other two eggs one at a time. Making sure each eggs are well incorporated to the dough before adding the next. Stir the dough vigorously until it turns smoother.
Next, prepare a pipe bag and fit a star tip on it mouth. Fill up the pipe bag with the churros dough. Line a tray with parchment paper and pipe your churros at least 4 inches long.
Once you are done piping out the entire dough, transfer the churros to the fridge and let them rest while you heat up the oil.
Prepare a heavy bottomed sauce pan over the stove and heat up 2 inches of vegetable oil over medium heat. And attach a deep fry thermometer to the pan, so you can get the exact heat needed to get the perfect crunchy churros..otherwise it won’t be crunchy enough.
Heat up the oil until it reach 350 degree Fahrenheit. Use a slotted spoon and dip each churros dough in the pot with boiling oil.
Fry the churros for 5-7 minutes or until they turn golden brown in color. Don’t overcrowd your pan.
You can start prepare the cinnamon sugar coating. Place the granulated sugar in a plate and mix the ground cinnamon with it.
When the churros are cooked, remove it from pan and transfer to a plate with paper towels to drain. Do a test to make sure the center of churros are well done. Then let it cool for a bit. And toss it to the sugar-cinnamon mixture.
Using a skewer (the thicker the better), carefully make holes in the churros center (trying not to break them) Then take a fresh piping bag, fitted with a narrow tip and fill the bag with the melted Nutella. Start filling the churros holes one by one with the melted Nutella, right from the tip on both ends.