Young Foodie Travels: Spanish Churros with Nutella


There is no denying that these aren’t #fitspo or part of the #fitfam, but they taste really, really good.

As with all great things in life, moderation is key, so a few Nutella-dipped churros really won’t kill you, but eating a bucket-full might cause otherwise.

Now that we have got the health warning out of the way, here’s the story behind these… After eating this spectacular traditional treat in the south of Spain on a previous holiday and, more recently, at an international food market stall, I knew that I had to try and make these amazing treats for myself.

They might look tricky, but they are really quite simple to make. The core five ingredients are simply butter, sugar, eggs, water and flour, but the essence of these crunchy churros is to then pipe the batter into hot oil and fry them for around 30 seconds.

They are the PERFECT party treat, and these went down really well with guests who ate them warm and dipped in oozing oh-so-good Nutella.

Really though, I am going to keep this blog post short and sweet (like the churros!). I’ve enclosed the fantastic recipe inspired by the one I used from ‘HowToCookThat’ because I wouldn’t dare fiddle around with the recipe of an already perfect dessert!

Let me know if you give it a go- you definitely won’t regret it…


250 ml (1 cup) lukewarm water
110g (1/2 cup) butter
160g (1 cup)  plain flour
3 medium eggs
1 tbsp caster sugar
1 tsp vanilla extract

For the dip: 5 tbsp Nutella spread, warmed for 20 seconds in the microwave

For the batter: 

  • Melt the butter and the water in a saucepan.
  • Add the flour- stirring continuously. Keep stirring over the heat until the mixture thickens and clumps together into a smooth ‘ball’. 
  • Remove from the heat and briskly stir in the eggs one at a time.
  • Add the vanilla and sugar and mix well.
  • Spoon into a piping bag fitted with a star shaped nozzle (you can make them round if you prefer).

To cook:

Heat the oil to 180C (or 360°F ). If, like me, you haven’t yet purchased a cooking thermometer, get a small square of bread/toast and pop it into the oil. If bubbles form around the bread and the final product is a crisp crouton, you know the oil is hot enough!

Pipe the churros batter straight into the hot oil using a piping bag. Use a knife to break off the batter when it is the required length. Once the churros are browned lift them out of the oil and put  them onto a plate covered with some kitchen towel to drain.



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