Amazing 3-Step Nutty Churro Bites with Nutella

If you’re looking for that perfect weekend treat that tastes like a carnival but takes less than an hour to whip up, you’ve come to the right place! Today, we are diving headfirst into the magic of Nutty Churro Bites with Nutella. Seriously, the smell of cinnamon sugar hitting warm fried dough is just heavenly.

I’m Anna Kowalska, and here I share tried-and-true homemade recipes that you and your family will love. Everything I put on this blog is made with heart and flavor, and these little dipped bites are pure joy in every crunch. Forget the long lines at the fair; making these simple fried dough wonders at home is so much more satisfying—especially when you have that rich, melted Nutella waiting for you.

Gathering Your Ingredients for Nutty Churro Bites with Nutella

The beauty of these churro bites is that they use pantry staples, but getting the ratios right is key. Don’t try to skip the butter here; it gives the dough that essential richness! You’ll need one stick of unsalted butter and one cup of water to start the base. Make sure you have the full cup of all-purpose flour ready to go.

For sweetness and spice, grab your sugar—we need one tablespoon for the boiling mixture and then a half-cup mixed with one teaspoon of cinnamon powder for the coating. Don’t forget the three large eggs; they must be at room temperature, trust me on that one! Finally, you need your frying oil (vegetable or canola works great) and, of course, that glorious half-cup of Nutella, melted until it’s perfectly dippable.

Essential Equipment for Perfect Nutty Churro Bites with Nutella

You don’t need a thousand fancy gadgets for this, which I love! You absolutely need a medium saucepan for cooking the dough base. To shape them right, grab a piping bag fitted with a large star tip—that’s what gives you the classic ridges. And, of course, a deep pot or fryer is necessary to get that beautiful golden-brown crust.

Step-by-Step Mastery: Making Nutty Churro Bites with Nutella

Alright, let’s get cooking! Making these churro bites involves a few separate components that all come together beautifully at the end. Don’t rush the cooling steps; that’s where we build the structure for the perfect bite!

Preparing the Dipping Sauce and Coating Mixture

First things first, let’s handle the dipping sauce. Take your half-cup of Nutella and gently melt it down until it’s smooth and pourable. You can do this in short bursts in the microwave—maybe 15 seconds at a time—stirring in between so it doesn’t scorch. Once it’s perfect, set it aside to be ready for dunking later.

Next, we prepare the coating that makes these bites irresistible. In a wide, shallow bowl, mix that half-cup of granulated sugar with one teaspoon of cinnamon powder. Give it a good whisk until the color is uniform. This coating needs to be ready because as soon as the churros come out of the oil, they need to roll right in!

Now, a quick word on the eggs: Make sure those three large eggs are at room temperature. Seriously, this matters! If you dump cold eggs into warm dough, it can seize up and make mixing a nightmare. If you forgot to take them out, just place them in a bowl of warm water for five minutes before you start.

Creating the Churro Dough Base

Time for the stovetop! Grab your medium saucepan. Combine one cup of water, the stick of unsalted butter, that initial tablespoon of white sugar, and the quarter teaspoon of salt. Put this over medium heat and bring it to a rolling boil. You need to see those big bubbles popping across the surface.

The second it hits that full boil, pull the saucepan completely off the heat. Immediately dump in your full cup of flour all at once. Now, work fast! Stir vigorously with a wooden spoon. It’s going to look messy at first, but keep stirring until everything comes together into one big, smooth dough ball that pulls away cleanly from the sides of the pan. That’s your sign it’s cooked properly—it’s basically a paste cooked on the stove, which is why we call this a pâte à choux base!

This dough is hot, so we have to temper it. Let that dough ball cool right in the pan for about five minutes. If it’s too hot when you add the eggs, you’ll cook them, and you’ll end up with scrambled eggs in your dough. No thank you!

Incorporating Eggs into the Dough

Once it’s cooled slightly, you’re ready for the eggs. Crack your beaten eggs into a separate cup. Add them to the dough *one at a time*. After you add the first egg, mix it in completely until the dough looks smooth again. Then add the second, mix it in fully, and repeat with the third. The dough should become glossy and pipeable. If it looks too wet, you might have added too much egg, but usually, room-temperature eggs incorporate just fine!

Frying Your Golden Nutty Churro Bites with Nutella

While you were mixing the eggs, you should have started preheating your oil. We need that vegetable oil (or canola) to hit exactly 350°F (175°C). Temperature control is huge here; if it’s too cold, the churros get greasy. Too hot, and they burn before cooking through. Use a thermometer if you have one!

Load your finished dough into your piping bag fitted with that large star tip. This tip is essential for getting the classic ridges that catch all that cinnamon sugar. Hold the bag over the hot oil and carefully pipe out strips about four to six inches long. Use kitchen scissors to snip the dough off right at the tip of the star opening. Don’t overcrowd the pot; fry maybe four or five bites at a time.

Fry them for about two to three minutes per side. You’re looking for a deep, beautiful golden brown. Once they look perfect, use tongs to gently pull them out and set them on a plate lined with paper towels to drain off that excess oil for just a moment.

Coating and Serving Your Delicious Nutty Churro Bites with Nutella

This is the fun part! While the churro bites are still piping hot—and I mean *immediately*—toss them gently into that cinnamon sugar bowl you made earlier. Roll them around until they are completely coated. The heat and residual oil help that sugar mixture stick perfectly.

Arrange your finished, coated bites on a platter and serve them right away with that warm, luscious Nutella dip on the side. These are best enjoyed warm, so eat them fast! If you are looking for other quick sweet treats, check out my recipe for quick and simple fairy cakes.

Expert Tips for Perfect Nutty Churro Bites with Nutella

Listen, frying can seem scary, but these bites are forgiving if you follow a couple of rules. The biggest mistake I see is oil temperature dipping too low. If the oil drops below 325°F while frying, your churros soak up too much oil and become heavy. Keep that thermometer handy!

Another thing: don’t overmix the eggs. You want them incorporated, but if you beat the life out of the dough after the eggs go in, you lose the airy structure needed for a light interior. Also, if your piping bag is slipping, try holding the tip closer to the oil surface when you cut the dough—it gives you better control.

Finally, remember that the coating has to happen fast. If they cool down too much before hitting the cinnamon sugar, the coating won’t adhere well. A quick roll while warm is all it takes! For more tips on achieving perfect textures, you might find resources on deep frying techniques helpful.

Understanding the Nutritional Profile of Nutty Churro Bites with Nutella

Now, let’s talk fuel! Since these are fried dough treats with a rich hazelnut dip, they definitely fall into the indulgence category. These numbers are just estimates based on the standard ingredients listed, so remember that portion size matters a lot when you’re enjoying these delicious bites.

Estimated Nutritional Breakdown Table

Component	Estimated Value (Per Serving)
Calories	180-190
Carbohydrates	High
Fat	High
Protein	Medium
Sugar	High

Storing and Refreshing Your Leftover Nutty Churro Bites with Nutella

Honestly, these Nutty Churro Bites with Nutella are best enjoyed the minute they come out of the sugar. That initial crispness fades fast! But if you have leftovers, don’t just toss them. You can store them airtight at room temperature for up to two days. Refrigerating them tends to soften them up, so I try to avoid that unless it’s really humid.

The key to bringing them back to life is heat. A quick trip in the oven or air fryer works wonders to wake up that crunch. Avoid the microwave entirely—it just makes them chewy! If you are interested in other baked goods, check out my recipe for the best zucchini bread recipe.

Storage and Reheating Table

Storage Location	Duration	Reheating Method
Airtight Container (Room Temp)	1-2 Days	350°F (175°C) Oven/Air Fryer for 3-4 mins
Refrigerator	Up to 4 Days	Oven/Air Fryer until crisp (longer time)

Frequently Asked Questions About Nutty Churro Bites with Nutella

I get so many questions when people try this recipe for the first time, especially about frying versus baking. It’s natural to want to make adjustments, but some steps really lock in that authentic churro flavor and texture. Here are the things folks ask me most often about their homemade churro bites!

Can I Bake These Instead of Frying for Healthier Nutty Churro Bites with Nutella?

You absolutely *can* bake them, but I won’t lie—the results are different. Baking these dough bites will give you a soft, bread-like texture, almost like a baked donut hole. You won’t get that satisfying, crisp shell that comes from frying. If you bake, you’ll need to brush the dough lightly with melted butter before coating it in the cinnamon sugar mixture, or the coating won’t stick well at all.

What Type of Star Tip Should I Use for the Best Churro Shape?

For that beautiful, ridged surface that catches all the cinnamon sugar and looks just like the fairground version, you need a large star tip. I specifically use a Wilton 1M or something similar. A small tip makes the churro too thin, and it cooks way too fast. The large tip gives you the perfect channel structure and helps the dough hold up when you pipe it into the hot oil.

How Do I Keep My Nutella Dip Smooth and Ready for Dipping?

That melted Nutella dip can get thick quickly as it cools! If you aren’t serving them immediately, the best trick is to place the bowl of melted Nutella over a barely warm pot of water—a makeshift double boiler—just to keep the heat low and gentle. If it has already hardened completely, microwave it again in 10-second bursts, stirring well after each one, until it’s smooth again and ready for dunking those warm bites! For another rich dessert option, try my moist rich zucchini brownies.

Share Your Success with Your Nutty Churro Bites with Nutella

I put my heart into sharing these recipes, and I truly hope you loved making these Nutty Churro Bites with Nutella as much as I do! Please take a moment to rate the recipe below and let me know in the comments how they turned out for you. Did the kids love the dip? Snap a picture and tag me—I absolutely love seeing your delicious creations! If you enjoy homemade fried dough, you might also enjoy my recipe for easy lasagna soup (just kidding, that’s savory, but I love seeing your sweet creations!).

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