Nutella Churro Donut Holes
Churro donut holes, oven baked and filled with Nutella! Coated in a buttery Cinnamon Sugar, these donut holes give you that signature Churro flavour with a twist of chocolate.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup flour (plain/all-purpose flour)
- 2 tablespoons white granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons canola oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup milk
- 1/3 cup Nutella (melted)
- 1 tablespoon unsalted butter (melted)
- 1/3 cup white granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 1
Preheat oven to 350°F (175°C). Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
- 2
In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
- 3
Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to 3/4 full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
- 4
Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.
- 5
Fill a piping bag with the Nutella. Using a a narrow nozzle, fill each donut with the Nutella until they puff up and expand (not too much or the donuts will overflow).