Nutella Churro Donut holes are oven baked not fried, filled with Nutella and coated in Buttery Cinnamon Sugar! A Churro fix right at home!
Ahhhh…Nutella Churro Donut Holes. A couple weeks back while on my Churro rampage…these were born!
Churro Donut Holes
I’d been giving you guys so much Churro stuff…I had to save these in that over-flowing to-post folder. Remember those Nutella Stuffed Churro Pancakes? Well, these are those. Sort of. Halving the recipe and playing around with quantities, I nailed it.
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And you guys will love these…possibly more than you love those Nutella Stuffed Churro French Toasts…well, maybe.
Baked Donut Holes Recipe
All done in a mini muffin pan. There may have been some frantic finger licking between shots. Okay, so there was definitely some full on hectic finger licking. Brushing on butter and coating in Cinnamon. But these little Churro babies are worth everything and more. They take no more than 15 minutes to prep and bake. Then maybe another 2 minutes to coat.
Add on another 2 minutes to fill…depending on how much finger licking and Churro stealing happens between fills, and no one has to ever know. See? Even I couldn’t help myself.
Watch how we make Nutella Churro Donut Holes right here!
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- 1 cup self raising flour (or plain / all-purpose flour)
- 2 tablespoons white granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- (1/2 teaspoon baking soda if using plain or all purpose flour/s)
- 2 tablespoons canola oil (or melted coconut oil) OR light butter/spread of choice, melted
- 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
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Preheat oven to 176C | 350F. Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
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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.
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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.
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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.
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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).
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bree says
Hi, i hope this is a stupid question. Im in Australia and we use a fan forced oven do you know what the temperature should be for these?
Thanks x
Karina says
After
shl says
Planning to try this out this weekend. Just wondering, do you put nutella fillings after the batter is baked or before? Thanks!!
Tanya says
I have never baked anything in my life and gave this recipe a shot last week. I baked it for my husband and he loved it was very impressed hehe heh thank you for your recipes and getting me inspired to bake!! Ps I don’t know if you like to mention in your recipes that you use an electric oven because mine is gas so things do cook up faster.
Karina says
Yes
ayushi says
Can I use regular milk
Yara says
These are AMAZING!!! I love how light and fluffy they are. So much nicer than the fried donuts you buy at cafes!
Karina says
Maariyah I haven’t tried this myself, but you can definitely use a larger muffin tin. I would suggest to increase baking time by 10 minutes longer. Check them, and if they’re still slightly underdone in the centre, keep them in longer until they’re done 🙂
Maariyah says
Hey, I dont have a small muffin tray so I was thinking I could just make big versions in a 8 muffin tray and just increase the cooking time. Do you have any other ideas? thanks!
Karina says
Hi Nicole. The batter should be thick. Did they turn out for you?
Nicole Rodriguez says
Was wondering if your batter was a bit sticky and thick not to thick ? Did I miss something ?
Karina says
That’s so awesome to hear Jen! Those Panadol syringes are a life saver in more ways than just medicine 😉
Jen says
Just made them.. delicious!! Im not a big baker but this recipe called my name and I had to give it a go. Miraculous they came out great! I dont have a piping back but I have a two year old snd hence lots of Panadol syringes in the house and crazily enough it worked great. 1 1/2 5 ml syringes per donut;p Thank you!!
Karina says
Hi Maria! Not a dumb question at all. Nothing is added to the Nutella to melt it down. It melts by itself 🙂
Maria says
Hi there, I’m totally new to this filling-with-nutella thing so my question might sound rather dumb. but i was just wondering if you added any milk/water to melt the nutella or just melt it by itself? thank you and can’t wait to try it out! 🙂
Karina says
With plain/all purpose you need the 1 teaspoon bp + 1/2 teaspoon bs option! I hope they like them!
Mari says
I would like to make one of these little babes :). Before I make any mistake,, is it correct that if I use plain or all-purpose flour i need to add only 1/2 tsp of baking soda or 1 tsp of baking powder+ 1/2 tsp of baking soda? I see that you use a mini muffin pan, can I use the regular one? 🙂
Karina says
They were still yummy the day after I made them, but didn’t last long enough to the third day! You could also freeze them and reheat when needed. 😉
Sam says
Hi!! These look incredible but I was wondering, does it tastes the same if you eat them a day or two after as it does the day you make it? Or is it a type of food you should eat only the day you make it?
Karina says
I’m so glad it worked out and you were able to enjoy the second batch! Thank you so much for letting me know! And thank you for your message! Enjoy the rest of your week Xxxx
Katherine says
I made this the first time on the National Donut day this year, my mistake was I did read 1 teaspoon of baking powder and then realized was 1/2 TSp if using multi purpose flour, so the first time was just alright because was kind of hard (not hard just not fluffy). The 2nd time which was last week the recipe came out excellent. Your recipes are awesome Karina! Cheers
Karina says
Hi Michelle! After some research on the internet, I have found you can in fact substitute flour for gluten free flour, and use the baking soda to help it rise. You may also need to increase the moisture level in the batter (adding 2-4 tablespoons milk) until the batter is smooth in consistency. Please let me know how you go! Hopefully they work out fine! Xx
Michelle Cardona says
My daughter cant have gluten so can I use gluten free flour ? And then do i still need to use baking soda ?
Karina says
Hey Lila! Yes, the recipe includes all purpose or plain flour/s, and the Nutella would be fine to spoon between the batter! If you try them, I’d love to hear how you go! 🙂 I hope you enjoy them! X
Lila says
Sounds like a great recipe! I was wondering would there be a difference if I used regular all purpose flour instead of rising? Also instead of using a piping bag because I don’t have one, could I just put the nutella in between the batter before it goes in the oven? Thanks.
Karina says
That’s awesome! When you squeeze the Nutella in, make sure you push the nozzle in deep and as you squeeze, move it out until its completely out. That way, the whole thing is filled with Nutella 😉 I’ll write that in to the post! Thank you for commenting! I appreciate your feedback Xx
kogvhl says
Just made these, my boyfriend loved them! haha
There wasn’t a lot of space for the nutella though 🙂
Karina says
Wow Michael than you so much! I’m so happy you like them!
Michael says
These look amazing I am going to have to try and make them soon. I shared this on my facebook news feed as well hopefully some of my friends will be able to enjoy your great photos and creations as much as I do. XOXO keep up the great work.
Karina says
Hahaha DO IT! Unbelievably amazing! Your family will love you, I’m sure of it 😉
Karina says
Hi! I’m not too sure unfortunately as I haven’t tried any other flour with these? What type of substitution do you normally use?
Karina says
Thank you beautiful! I hope you do! They’re worth the effort! Xx
Girl and the Kitchen says
You have done it again my dear 🙂 These are gorgeous! Must try them out! Pinned!
T says
Hi, just wondering if this would work with a flour substitution? If so, any ideas what I can use instead? Anything wheat free. Thanks in advance
Kelsey (@alittlerosemary) says
Oh my gosh yes….my family makes a sort of “churro muffin” recipe but yeah. After seeing this with Nutella, that might all change…
-Kelsey
Karina says
Wow thank you so much Nicole! I have such a hard time narrowing down my shots..but I’ll get there eventually. Your feedback means so much to me!
nicole (thespicetrain.com) says
Oh, wow, they look incredible again! I love the swirl of the nutella in the top photo, so beautiful!
Karina says
Haha I hear you! Xx
Ify says
EPIC! These look incredibly delicious and are calling my name!!! …Irresistible finger licking that’s for sure! 🙂