Chocolate Hazelnut Churros
A sweet, crispy on the outside and soft inside Mexican snack filled with a chocolate hazelnut spread.
Ingredients
- 250 ml water
- 2 tbsp sugar
- 2 tbsp rapeseed oil
- 130 g flour
- 2 eggs
- oil for frying
- 1/2 cup cinnamon sugar
- 1/2 cup chocolate hazelnut spread
Instructions
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Combine the water, sugar, and rapeseed oil in a pot. Bring to a simmer over and remove from heat.
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Mix in the flour until a dough forms.
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Mix in the eggs until the dough becomes slightly pasty and place in a pastry bag with a churros tube attached.
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Squeeze out churros onto a wax or baking sheet making sure it is not too long that it doesn't fit in the fryer. Freeze for 45 minutes.
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Heat frying oil to 350 degrees Fahrenheit or medium high heat and deep fry the churros until golden brown. Drain excess oil from churros.
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Push a drinking straw through one end of the churros to the other to create a hollow center.
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Roll the churros in the cinnamon sugar to coat.
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Put the chocolate hazelnut spread into another pastry tube and fill the hollow centers of the churros.
