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Hazelnut Churros


  • 50 grams unsalted butter

  • 1 teaspoon sugar

  • Pinch salt

  • 100 grams flour

  • 4 tablespoons water

  • 4 tablespoons milk

  • 4 medium eggs

  • 100 grams Nutella

  • 50 grams roasted hazelnuts

  • 2 tablespoons popping candy

  • 2 liters oil for deep frying

  • 50 grams caster sugar

  • 1 tablespoon cinnamon powder


  1. Place the butter in a pan with water and milk, sugar and salt.

  2. Bring to boil and add the flour, beat to form a paste.

  3. Gradually incorporate the eggs little by little to get a thick paste.

  4. Place into piping bag with a 1.5 centimeters fluted nozzle and

  5. Pipe into 4 centimeters lengths.

  6. Pop this into the freezer to firm up or pipe the mixture

  7. Directly into the oil, pre-heated to 160C, snipping 4 centimeters

  8. Segments as you go.

  9. After 2 minutes or so, drain the churros on kitchen paper and toss in the sugar and cinnamon mixture.

  10. Grab a straw and push all the way through. Place the

  11. Nutella in a piping bag and soften for 15 seconds in a

  12. Microwave. Pipe the chocolate into the churros and top

  13. With hazelnuts and popping candy.

Hazelnut Churros




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