Churros with Nutella dip

Churros with Nutella dip
  • 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
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

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.

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Friday night dinners

Lamb koftas with romesco and garlic yogurt

A crowd-pleasing, fun and utterly gratifying dinner of lamb meatballs, soft flatbreads, romesco sauce and...

Save recipe icon Save recipe icon Save recipe

Savoury bread recipes

Garlic bread and melty baked cheese wreath

Is there a better way to bring a crowd together than with a melty cheese...

Save recipe icon Save recipe icon Save recipe

Teatime traybake recipes

Ginger drizzle traybake with cream cheese icing

Rich, moist and sticky, this ginger drizzle cake is topped with lime-spiked cream cheese icing...

Save recipe icon Save recipe icon Save recipe

Showstopping salmon recipes

Cheesy choux wreath with hot smoked salmon and horseradish dip

An impressive tear-and-share cheesy profiterole wreath served with a fiery smoked salmon, horseradish and cream...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine