This Nutella churros recipe is so delicious, you’ll want to make a double batch. With minimal time and effort, you can enjoy fresh, warm churros in less than 30 minutes.
Although traditional churros only require three ingredients—water, salt, and flour—we adapted this recipe slightly for home cooks. Since most people won’t have a professional churrera, we made it easier to pipe by adding one extra ingredient: egg yolk. Now, you can achieve perfect churros with just a piping bag and a star tip.
NUTELLA CHURROS
Making churros is easier than you think—don’t overcomplicate it! Many recipes make it seem intimidating, but trust me: it’s simpler than it looks. As a Spaniard who’s been making (and eating) churros my whole life, I promise you’ll love how effortless this recipe is.
I devoured this entire batch of Nutella churros right after filming—they’re just that good. And let me tell you, I earned every single one. Between constant interruptions (because apparently, everyone needed me the moment I hit record) and my unstoppable ice cream cravings (requiring multiple trips downstairs), this recipe was a battle.
Oh, and for context: I film my videos in my bedroom, using a wobbly setup of a broken plastic shelf and two wooden cutting boards. So yes, the endless stair sprints during recipes are very real. Moral of the story? No guilt—just crispy, golden churros and a well-deserved treat.
What You’ll to Make Churros
- A sieve: Don’t skip sifting the flour! I’ve learned the hard way that laziness leads to stubborn lumps. (Yes, even recipe developers get lazy sometimes.)
- A spatula: For mixing everything together smoothly.
- A pan: You’ll boil the water here, and honestly, you can do most of the prep in it too.
- A bowl: Essential for sifting the flour. Pro tip: Don’t sift directly over the water—we need to “scare” the water by dumping all the flour in at once, fast and decisively.
- A piping bag (high-quality!): Cheap ones will explode. I went through 3 or 4 filming this.
- A star piping tip (No. 15): The perfect size for classic churros ridges.
- A tray with baking paper: For laying your piped churros before frying.
How to Make Nutella Churros
preparation
Let’s begin by adding water and salt to a pan and bringing it to a boil. If you prefer a slightly sweet churro dough, you can add a tablespoon of sugar to the water at this stage. But a word of caution: we’ll be coating these in cinnamon sugar and eating them with Nutella, so we want to avoid making them overly sweet.
While waiting for the water to boil, take this time to sieve your flour. You’ll want it ready the moment the water reaches boiling point. Important note: We don’t want the water boiling for too long, as excessive evaporation will affect the dough consistency. The moment you see bubbles forming, it’s go time!
churro dough
The moment your water boils, act fast: Turn off the stove and immediately dump all the flour in at once—we’re talking one swift motion. Grab your spatula (never a whisk, unless you want to break it!) and mix vigorously. Yes, speed matters here, but don’t stress—just move with purpose. The dough will come together quickly as you work, transforming into that churro consistency before you know it, but we are not done yet.
You’ll notice the dough looks rough and uneven at this stage—that’s normal! Let it cool for about a minute (this prevents the egg from cooking when added), then incorporate one egg yolk. Mix vigorously for about 2 minutes; though it may seem stubborn at first, the dough will eventually transform into a smoother, pipeable consistency—far more refined than what you see here in my photos.
Quick note: Yes, those frequent interruptions I mentioned earlier? They impacted my dough’s texture more than I’d like to admit. The egg yolk serves a key purpose: it creates the ideal consistency for piping (since we’re not using a professional churrera), ensuring your churros hold their shape without tearing the piping bag. Traditional recipes might skip it, but for home cooks, this tweak is a game-changer.
Prepare the piping bag
Transferring the Dough to Your Piping Bag:
- Insert the star tip: Push it all the way to the narrow end of the bag until it won’t go further.
- Adjust the position: Gently pull the tip back up about ½ inch.
- Trim the bag: Using scissors, carefully cut the excess plastic at the marked spot.
- Secure the tip: Push the tip back down firmly – it should now stay perfectly in place.
Fill your piping bag with the churro dough.
Prepare a tray with parchment paper and pipe your churros onto it. This recipe typically makes 7-8 churros, depending on size. After piping, check each churro carefully – if any look crooked (“tuerto”), gently straighten them now. Their piped shape is exactly how they’ll fry, so take this opportunity to perfect them before it’s too late!
Fry them
Heat vegetable oil in a deep pan (I use sunflower oil, but any neutral oil works) to 180°C (350°F). Carefully fry the churros in batches, maintaining the oil temperature between 180-190°C (350-375°F). They should fry for about 7 minutes or until golden brown, with the oil actively bubbling around them. Ensure you use enough oil to fully submerge the churros for even cooking.
As soon as the churros turn golden brown, transfer them to a paper towel-lined plate to drain excess oil. Have your cinnamon-sugar mixture prepared in advance on a separate tray – timing is crucial here. While they’re still hot (ideally within 30 seconds of draining), roll each churro in the mixture to ensure perfect coating. The residual heat helps the sugar adhere properly, so don’t delay this step!
Gently warm the Nutella (about 15-20 seconds in the microwave) until it reaches a dippable consistency. Transfer it to a small serving bowl or ramekin. Serve immediately with your warm churros for the ultimate indulgent experience.
My Best Tips for Making Churros
- Sieve the flour thoroughly to prevent lumps in your churros.
- Once the water boils, turn off the heat and immediately dump all the flour in at once. Mix quickly.
- Coat the churros in cinnamon sugar while still warm—if they cool too much, the coating won’t stick properly.
- Enjoy immediately for the best texture and flavor!
They’re best served warm, with a coating of cinnamon sugar and a warm Nutella dip on the side.
Yes! I’ve tried it multiple times, and it works perfectly fine. The frying time will be slightly longer. You don’t even need to defrost them before frying—just fry them straight from frozen until golden brown.
The best flour to use is bread flour, but all-purpose flour will work fine too!
If you try this Nutella Churros recipe don’t forget to leave us a review it will help us so much! If you have any questions please, leave them in the comments and ill reply to them as soon as possible!
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Nutella Churros
- Prep Time: 10
- Cook Time: 7
- Total Time: 17
- Yield: 7–8 churros 1x
- Category: dessert
- Method: frying
- Cuisine: Spanish
Description
They’re easy, delicious and really addictive. This easy step by step recipe will help you make delicious churros in no time.
Ingredients
churro dough
- 330 grams water
- 155 grams bread flour (or all purpose flour)
- Pinch of salt
- 1 egg yolk
frying
- 2 lt sunflower oil (deep fry, use the quantity you need depending on your pan size)
cinnamon sugar coating
- 1 teaspoon cinnamon
- 70 grams granulated Sugar
more
Instructions
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In a pan, combine water and salt. Bring to a boil.
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While the water heats, sift the flour into a bowl.
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Once the water starts boiling, turn off heat and immediately add all flour at once. Mix vigorously with a spatula until dough forms.
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Let the dough cool for 1 minute, then mix in 1 egg yolk until fully incorporated, it will take a couple minutes to have the egg yolk fully incorporated into the churro dough.
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Fit a piping bag with a star tip (size #15) and fill halfway with dough (for small bags) or completely (for large bags).
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Pipe 7-8 churros onto parchment paper, straightening any uneven shapes.
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Heat vegetable oil to 180°C (350°F) in a deep pan.
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Fry churros in batches for 7 minutes or until golden brown, maintaining a temperature of 180-190°C (350-375°F).
- While the churros are frying prepare a cinnamon-sugar mixture, just mix the sugar and the cinnamon and have it ready for later.
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Drain churros on paper towels, then immediately roll in a cinnamon-sugar mixture.
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Warm Nutella and serve in a small bowl for dipping.
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