Churros with Nutella dip

Churros with Nutella dip

Nutella lovers, you won’t be able to resist these warm sugar-coated churros dunked in rich Nutella sauce.

Churros with Nutella dip

There are many hazelnut spreads on the market, many of which don’t contain palm oil. We love Nutvia or Vego.

  • Serves icon Serves 4-6
  • Time icon Hands-on time 45 minutes, plus chilling

Nutella lovers, you won’t be able to resist these warm sugar-coated churros dunked in rich Nutella sauce.

There are many hazelnut spreads on the market, many of which don’t contain palm oil. We love Nutvia or Vego.

Nutrition: per serving

Calories
813kcals
Fat
56.6g (25.6g saturated)
Protein
8g
Carbohydrates
66.2g (33.7g sugars)
Fibre
3.2g
Salt
0.3g

For 6

Ingredients

  • 250g plain flour
  • 1 tsp baking powder
  • 60g unsalted butter, melted
  • 450ml boiling water
  • About 2 litres sunflower or vegetable oil for deep-frying
  • Caster sugar to sprinkle

For the dip

  • 100g dark chocolate (70 per cent cocoa content)
  • 2 tbsp golden syrup
  • 100g unsalted butter
  • 200g hazelnut spread
  • 100ml mascarpone

You’ll also need… 

  • Digital probe thermometer and piping bag fitted with a large star nozzle
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Sift the flour and baking powder into a large mixing bowl. Gradually beat in the 60g melted butter and hot water using an electric hand mixer. Once the mix forms a thick, pipeable batter, cover the bowl with cling film and chill for 30 minutes.
  2. Meanwhile, make the dip. Put the chocolate, syrup and butter in a heatproof bowl set over a pan of barely simmering water (don’t let the bowl touch the water). Leave to melt, then remove from the heat and whisk in the Nutella and mascarpone using a balloon whisk to form a thick, glossy dip. Set aside with cling film touching the surface to prevent a skin forming (keep the pan of water on the heat, gently simmering).
  3. Half-fill a large heavy-based saucepan with oil (about 2 litres), then heat to 180-200°C when tested with a digital thermometer.
  4. Spoon the chilled churros batter into a piping bag fitted with a large star nozzle. Have kitchen scissors at the ready. Pipe 12cm churros directly into the hot oil, using the scissors to cut off the batter for a neat edge (you may need an extra pair of hands to help). Take care as the oil may splash. Fry the churros about 3 at a time for 3-4 minutes until deep golden (keep checking the oil temperature as it will drop when the batter is added). Transfer with a slotted spoon to kitchen paper.
  5. Remove the cling film from the dip and set the bowl back over the simmering water to warm through. Serve the churros with the warm dip, with sugar to sprinkle over.

Nutrition

For 6

Nutrition: per serving
Calories
813kcals
Fat
56.6g (25.6g saturated)
Protein
8g
Carbohydrates
66.2g (33.7g sugars)
Fibre
3.2g
Salt
0.3g

delicious. tips

  1. If the oil isn’t hot enough, the churros will deflate and become greasy; they should be golden and crisp on the outside and slightly gooey in the centre.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Hot chocolate with churros

Churros are sweet doughy snacks that originate from Spain. These...

Save recipe icon Save recipe icon Save recipe

Lemon recipes

Cardamom churros with lemon curd dipping sauce

Churros is a Spanish classic but the lemon and cardamom...

Save recipe icon Save recipe icon Save recipe

Cheat's recipes

Nutella mousse

Possibly the quickest, easiest chocolate mousse recipe you’ll ever make....

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.