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Recipe of Churros stuffed with Nutela
Churros are the best, nothing beats them. Today we will teach you how to prepare churros filled with nutela, a delicious dish that is perfect accompanied by coffee in the afternoon. If you don't like coffee or suffer from high blood pressure, try pairing your churros with this delicious lemon tea, as lemon is high in vitamin C and helps control
blood pressure.Recipe Summary
Preparation
20 min
Cooking
15 min
Servings
12
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
In a pot, place the water, butter, salt and heat over high heat.
2
Step 2
Once it starts to boil, add all the wheat flour and, with the help of a wooden spoon, stir until you get a dough without lumps.
3
Step 3
Remove from the heat and let it rest for a few minutes.
4
Step 4
Place the dough in a large pastry bag or churrera.
5
Step 5
The nozzle should be wide, just enough so that each churro is 2 cm thick.
6
Step 6
In a pan, place the oil and heat well before starting to fry.
7
Step 7
Fry until golden brown, remove the churros from the pan and place on absorbent paper.
8
Step 8
To fill them, you need a long-beaked nozzle, place the Nutella in the sleeve and fill each churro.
9
Step 9
Pass the churros through sugar and cinnamon or just sugar and serve.
Tips for this recipe
Here are some useful tips to perfectly prepare Churros stuffed with Nutela and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 15 minutes.
This recipe is designed for 12 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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