Delight in these irresistible Nutella Churro Bombs, featuring crispy golden churro dough enveloping a luscious, gooey Nutella center. Coated in cinnamon sugar, these fried treats combine classic flavors and textures for a perfect dessert or snack that’s sure to impress.
Total Time:1 hour
Yield:12 servings
Ingredients
For the Dough:
1 cup water
½ cup unsalted butter
1 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
3 large eggs
½ tsp vanilla extract
For the Filling:
½ cup Nutella (or more, as needed)
For Frying:
Vegetable oil (for deep frying)
For the Cinnamon-Sugar Coating:
½ cup granulated sugar
1 tsp ground cinnamon
Instructions
Prepare the Nutella Filling: Scoop small dollops of Nutella onto a parchment-lined tray and freeze for at least 30 minutes until firm to ensure easy handling while assembling.
Make the Churro Dough: In a saucepan over medium heat, combine water, butter, sugar, and salt. Bring to a boil, then reduce heat to low and add the flour, stirring continuously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool slightly. Beat in eggs one at a time, mixing thoroughly after each addition, then stir in vanilla extract.
Assemble the Churro Bombs: Scoop a small amount of dough into your palm and flatten slightly. Place a frozen Nutella dollop in the center and wrap the dough around it, carefully sealing the edges to enclose the filling. Repeat this process until all Nutella is used.
Fry to Perfection: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the churro bombs in batches, cooking each side for about 2-3 minutes until golden brown and crispy. Remove them using a slotted spoon and drain on paper towels to remove excess oil.
Coat & Serve: While the churro bombs are still warm, roll them in the cinnamon-sugar mixture until fully coated. Serve immediately to enjoy the crispy exterior and warm, gooey Nutella inside.
Notes
Freezing Nutella dollops helps prevent leakage during frying and makes wrapping easier.
Ensure the oil temperature stays consistent at 350°F to achieve crispy, non-greasy churro bombs.
Use a slotted spoon for frying to safely remove churro bombs and drain excess oil.
For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend that withstands frying.
Store leftovers in an airtight container and reheat in the oven to restore crispiness.
