Stuffed nutella churros

by Barry Lewis

Prep time
15 mins
Cook time
5 mins




250ml water

2tbsp caster sugar

2tbsp vegetable oil plus lots extra for frying (at least 1 litre)

125g plain flour


Cinnamon sugar

110g caster sugar

2tsp ground cinnamon


Nutella fudge sauce

150ml double cream

25g cocoa powder

150g golden syrup (or corn syrup)

1tbsp butter

200g Nutella

Intro – stuffed Nutella churros recipe

Ah yes, say that with me… stuffed Nutella churros! Not just any old homemade churros, but churros with a deliciously yummy Nutella fudge core – it exists, we made it exist, you’ll love it! Don’t get me wrong homemade churros on their own are delicious indeedy, star shaped piped fried pastry treats with a dunking sauce, but these really do take things up a notch.

How to make stuffed Nutella churros

We will start off with the Nutella fudge sauce, so it can cool down a bit. First up grab yourself a small saucepan and combine together the cream, cocoa powder and golden syrup (use corn syrup if you cannot get hold of that). Over a low flame mix together, it will form a sort of sauce anyway (which probably tastes good as it is to be fair) but once it has reached bubbling stage, remove from the heat and add in the butter and Nutella. Stir this through using the residual heat in the pan to melt the butter and merge in the Nutella. Keep going until melted and then pour into a jar or storage container to cool down and put to one side – warning that Nutella fudge sauce is very addictive indeed!

In steps similar to the previous ones with the fudge sauce we now need to make the actual churros. In a large saucepan add the water, oil and sugar then mix together whilst bringing it to a boil (sounds familiar eh?) then remove from the heat and add in the flour. The flour will dry up the mixture and start to bond together like a play doh, it’s great as it cleans the pan for you and you can re-use this to make the churros! Place the ball of doh into a piping bag with a large star nozzle on it.

DIY stuffed nutella churros recipeWarm the pan used to make the churro dough / batter (it’s a bit of both) it’s very similar to choux pastry too. Pour the vegetable oil into the pan about 2/3rd’s of the way up, and warm to 190c – which is basically very hot indeedy.


Pipe in churro strips and use scissors if you wish to snip off the strands, cook in small batches of 3-4 at a time until golden brown resting on kitchen towel. Repeat until all the dough is used up.

If you wish to coat them (recommended) mix together the sugar and cinnamon in a bowl but don’t roll them yet, well, you can if you are not stuffing them.

Using a bamboo skewer push into the churros to form a cavity inside, then pipe in the Nutella fudge sauce filling them as much as you can. Roll in the cinnamon sugar mixture and then serve dunking in extra Nutella fudge sauce – simply incredible!

Remember if you want to convert any of the ingredients listed below, try the cooking ingredient conversion charts page.

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