Nutty Churro Bites Nutella

Nutty churro bites with Nutella are the sweet bites I turn to when I want a playful dessert with a touch of nostalgia and a dash of decadence. This recipe brings together crisp cinnamon—sugar bites and warm Nutella for dipping. They work beautifully for parties or as a cozy treat after dinner. Making churros at home is easier than it seems and the payoff is absolutely worth every step.

I first made these for a family movie night and everyone’s fingers were sticky with sugar and laughter by the time the credits rolled. They have quickly become our rainy day tradition.

Ingredients

• Nutella: choose a good quality jar for the best chocolate hazelnut flavor
• Cinnamon powder: provides classic churro spice try to use fresh cinnamon for a bolder aroma
• All—purpose flour: the backbone for your dough opt for unbleached for lightest texture
• Unsalted butter: creates a rich base and helps crisp the exterior look for good butter with a fresh scent
• Eggs: ensure the dough puffs and becomes tender farm fresh will give you best results
• White sugar: both in the dough and for coating pure cane sugar gives the best caramelized finish
• Salt: just a pinch heightens flavors
• Vegetable oil: neutral and perfect for frying choose a fresh oil for best taste

Instructions

Prepare the Nutella and Dough Ingredients:

Melt Nutella gently until pourable and set aside. In a medium saucepan add water butter salt and one tablespoon sugar. Bring to a boil over medium heat allowing flavors to meld and the butter to melt completely. Watch for a rolling boil to ensure the butter is integrated.

Form the Dough:

Immediately remove the pot from heat and add all your flour at once. Stir it energetically using a wooden spoon until the dough gathers into a ball and pulls away cleanly from the sides. Let it cool for about five minutes so the eggs do not scramble when added. Once slightly cooled add the whisked eggs one at a time thoroughly mixing after each. Take your time so the dough becomes smooth and a bit glossy. The result should be sticky but pipeable.

Prepare the Cinnamon Sugar Coating:

Combine ground cinnamon and half a cup of sugar in a shallow bowl. Use a fork to mix really well so you get an even flavor in every nibble. Set this aside in a wide bowl for easy rolling later.

Heat the Oil:

Pour vegetable oil into a deep heavy pot filling to about three inches deep if possible. Bring to 350 degrees Fahrenheit using a thermometer for accuracy. Too hot and your churros will burn before cooking through too cool and they will be greasy.

Pipe and Fry the Churros:

Transfer your dough to a piping bag fitted with a large star tip. Pipe 4 to 6 inch strips straight into the hot oil cutting each with scissors for clean edges. Only fry a few at a time so the temperature does not drop. Turn them as they puff and watch for an even golden color about two to three minutes per side.

Coat and Serve:

Carefully remove fried churros using a slotted spoon and set on paper towels to absorb extra oil. While still very warm roll them thoroughly in your cinnamon sugar mix so every bit is coated. Pile onto a big platter and give each person a small dish of warm Nutella for dipping. Eat while still hot for the best crunch and gooey chocolate center.

My absolute favorite part is swirling the churro bites through the glossy Nutella. The aroma of cinnamon and fried dough instantly takes me back to boardwalk summers and my grandmother’s kitchen where anything sweet brought the family together. The way everyone lines up at the kitchen counter as soon as the sugar hits the air always makes me smile.

Storage Tips

Churro bites are best the day they are made but leftovers will hold up in an airtight container for about one day. To reheat spread on a baking sheet and put in a hot oven for about five minutes. The coating will get crisp again and a new roll in cinnamon sugar freshens them up.

Ingredient Substitutions

If you need to skip Nutella a simple dark chocolate ganache or even a homemade hazelnut spread can fill in beautifully. No star piping tip Use a large freezer bag and snip off a corner for smaller bites. Try coconut oil if you have no vegetable oil as it fries lightly and adds a subtle flavor.

Serving Suggestions

These churro bites are irresistible on their own but turn them into a showstopper sundae by topping with vanilla ice cream and a drizzle of extra Nutella. For brunch serve with hot coffee or even a spiced chai to balance the sweetness.

Cultural and Historical Context

Churros are a classic treat across Spain Latin America and even Portugal often enjoyed for breakfast with thick hot chocolate. This nutty version with Nutella is a playful modern spin inspired by my love for pairing tradition with a bit of indulgence. Nutella itself comes from Italian heritage adding a global twist to a beloved old—fashioned street treat.

Seasonal Adaptations

add pumpkin spice mix to the sugar coating for autumn try lemon zest in the dough for a springtime bite serve with warm spiced apple compote in winter

Success Stories

One of my proudest moments was serving these at my friend’s birthday picnic. They disappeared before I had a chance to refill the tray and three people immediately asked for the recipe. Kids love helping roll them in sugar and everyone gets sticky fingers together.

Freezer Meal Conversion

Make and fry the churro bites let them cool and skip the sugar rolling step. Arrange on a baking sheet and freeze solid then store in bags. To serve bake straight from freezer at 400 degrees Fahrenheit for about eight to ten minutes then toss hot bites in fresh cinnamon sugar.

Serve warm and enjoy those sticky fingers. Every bite should deliver the perfect mix of crisp sugar and gooey Nutella.

Common Recipe Questions

→ Can I use another chocolate spread instead of Nutella?

Yes, you can swap out Nutella for any chocolate hazelnut or similar chocolate spread to suit your taste.

→ What oil is best for frying churro bites?

Vegetable oil with a neutral flavor and high smoke point works best for frying these churros evenly and safely.

→ How can I ensure the churros are crispy outside and soft inside?

Maintain a consistent oil temperature around 350°F (175°C) and avoid overcrowding the pot to achieve the right texture.

→ Can I make the dough ahead of time?

The dough can be prepared a few hours in advance and refrigerated, but pipe and fry just before serving for best results.

→ Is it possible to bake instead of fry?

For a lighter option, you can bake piped dough at 400°F (200°C) until golden, though the texture will differ from frying.