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You are here: Home / Dessert / Donuts / Nutella Churro Donut Holes

By Karina 48 Comments Filed Under: Churros

Nutella Churro Donut Holes

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Nutella Churro Donut holes are oven baked not fried, filled with Nutella and coated in Buttery Cinnamon Sugar!

An easier Churro fix right at home, with the unmistakable fried taste, only baked at 64 calories each! Satisfy your cravings without increasing your waistline with these extremely addictive and easy to make Nutella Churro Donut Holes!

Originally Posted March 20, 2015

Nutella Churro Donut Holes | https://cafedelites.com

Donuts

Made with an easy batter, baked until golden, brushed with melted butter, rolled in cinnamon sugar and stuffed with Nutella. It’s hard to believe each donut is only 64 calories. Your new edible obsession is oven-baked, not fried and made with light ingredients, creating the perfect breakfast snack or dessert full of flavour without the fat.

The perfect little snack or something sweet to enjoy with a cup of tea or coffee.

Nutella Churro Donut Holes | https://cafedelites.com

Baked Churro Donut Holes

All done in a mini muffin pan before being stuffed with Nutella, there may be some frantic finger licking between stuffing. These little Churro babies are worth everything and more. Made with a handful of ingredients and take no more than 15 minutes to prep and bake and maybe another 2 minutes to coat.

Nutella Churro Donut Holes | https://cafedelites.com

Add on another 2 minutes to fill…depending on how much finger licking and Churro stealing happens between fills… no one has to ever know.

Fill all the Donut Hole cravings with this Baked Donuts recipe!

Nutella Churro Donut Holes | https://cafedelites.com

Love Churros? Try these recipes!

Red Velvet Churros
Churro French Toast Ice Cream Sandwiches
Dulce De Leche Churro Empanadas

Watch how we make Nutella Churro Donut Holes right here!

Nutella Churro Donut Holes

Churro Donut holes, oven baked and filled with Nutella! Coated in a buttery Cinnamon Sugar gives you the Churro fix without needing to go anywhere.
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 24 donut holes

Ingredients

Donut Holes:

  • 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

Filling:

  • 1/3 cup Nutella, melted

Coating:

  • 1 tablespoon unsalted butter melted
  • 1/3 cup white granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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).

Nutrition

Calories: 76kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 31mg | Potassium: 48mg | Sugar: 6g | Vitamin A: 30IU | Calcium: 21mg | Iron: 0.3mg

Nutella Churro Donut Holes | https://cafedelites.com
Nutella Churro Donut Holes | https://cafedelites.com
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Reader Interactions

Comments

  1. Magdalena says

    November 22, 2018 at 5:26 pm

    5 stars
    Can i use whole wheat flour instead of white flour?

    Reply
    • Karina says

      November 24, 2018 at 7:08 pm

      Yes, that sounds great! Let me know how it turns out! XO

      Reply
  2. Alexandra says

    November 21, 2018 at 11:48 am

    5 stars
    This looks and sounds delicious! I am so excited to try this recipe!
    Thanks so much for sharing 🙂

    Reply
  3. Cindy says

    September 15, 2018 at 1:38 am

    What is the best way to melt the Nutella?

    Reply
    • Karina says

      September 20, 2018 at 3:05 pm

      I like to melt ingredients by the stove but you can use the microwave warming it up a few times and stirring each time. Hope that helps! Enjoy! XO

      Reply
  4. Paula Guarracino says

    September 15, 2018 at 1:26 am

    can these be made without Nutella. Would they still be good? I love Churros and these look so easy to make.

    Reply
    • Karina says

      September 20, 2018 at 3:39 pm

      Yes, you are welcome to leave them dry on the inside or add your own chocolate or choice of filling. Enjoy! XO

      Reply
  5. Ivory says

    September 14, 2018 at 11:34 pm

    5 stars
    Although I just gained weigh looking at these donuts. However, these donuts looks amazingly yummy

    Reply
  6. bree says

    August 05, 2017 at 9:08 am

    5 stars
    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

    Reply
  7. shl says

    September 29, 2016 at 5:58 am

    Planning to try this out this weekend. Just wondering, do you put nutella fillings after the batter is baked or before? Thanks!!

    Reply
    • Karina says

      September 29, 2016 at 12:11 pm

      After

      Reply
  8. Tanya says

    June 14, 2016 at 6:24 pm

    5 stars
    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.

    Reply
  9. ayushi says

    April 25, 2016 at 11:40 pm

    Can I use regular milk

    Reply
    • Karina says

      April 25, 2016 at 11:42 pm

      Yes

      Reply
  10. Yara says

    March 23, 2016 at 5:38 pm

    5 stars
    These are AMAZING!!! I love how light and fluffy they are. So much nicer than the fried donuts you buy at cafes!

    Reply
  11. Maariyah says

    February 27, 2016 at 2:10 am

    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!

    Reply
    • Karina says

      February 27, 2016 at 12:12 pm

      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 🙂

      Reply
  12. Nicole Rodriguez says

    December 25, 2015 at 3:16 am

    Was wondering if your batter was a bit sticky and thick not to thick ? Did I miss something ?

    Reply
    • Karina says

      December 27, 2015 at 2:31 pm

      Hi Nicole. The batter should be thick. Did they turn out for you?

      Reply
  13. Jen says

    December 17, 2015 at 3:59 am

    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!!

    Reply
    • Karina says

      December 19, 2015 at 10:48 am

      That’s so awesome to hear Jen! Those Panadol syringes are a life saver in more ways than just medicine 😉

      Reply
      • Hema says

        February 01, 2020 at 2:28 pm

        5 stars
        This recipe is a bomb!! So easy to make and totally delicious!! Thank you Karina!

        Reply
  14. Maria says

    November 02, 2015 at 4:56 am

    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! 🙂

    Reply
    • Karina says

      November 02, 2015 at 12:20 pm

      Hi Maria! Not a dumb question at all. Nothing is added to the Nutella to melt it down. It melts by itself 🙂

      Reply
  15. Mari says

    September 21, 2015 at 10:08 pm

    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? 🙂

    Reply
    • Karina says

      September 23, 2015 at 6:50 am

      With plain/all purpose you need the 1 teaspoon bp + 1/2 teaspoon bs option! I hope they like them!

      Reply
  16. Sam says

    June 29, 2015 at 8:59 am

    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?

    Reply
    • Karina says

      July 01, 2015 at 5:14 pm

      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. 😉

      Reply
  17. Katherine says

    June 25, 2015 at 7:19 am

    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

    Reply
    • Karina says

      June 26, 2015 at 6:15 pm

      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

      Reply
  18. Michelle Cardona says

    June 01, 2015 at 10:24 am

    My daughter cant have gluten so can I use gluten free flour ? And then do i still need to use baking soda ?

    Reply
    • Karina says

      June 05, 2015 at 9:29 am

      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

      Reply
  19. Lila says

    May 24, 2015 at 9:10 am

    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.

    Reply
    • Karina says

      May 24, 2015 at 4:10 pm

      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

      Reply
  20. kogvhl says

    April 21, 2015 at 7:29 am

    Just made these, my boyfriend loved them! haha
    There wasn’t a lot of space for the nutella though 🙂

    Reply
    • Karina says

      April 25, 2015 at 5:50 pm

      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

      Reply
  21. Michael says

    April 08, 2015 at 10:54 am

    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.

    Reply
    • Karina says

      April 09, 2015 at 11:42 am

      Wow Michael than you so much! I’m so happy you like them!

      Reply
  22. Girl and the Kitchen says

    March 24, 2015 at 1:52 am

    You have done it again my dear 🙂 These are gorgeous! Must try them out! Pinned!

    Reply
    • Karina says

      March 27, 2015 at 3:48 pm

      Thank you beautiful! I hope you do! They’re worth the effort! Xx

      Reply
  23. T says

    March 23, 2015 at 3:13 pm

    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

    Reply
    • Karina says

      March 27, 2015 at 3:49 pm

      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?

      Reply
  24. Kelsey (@alittlerosemary) says

    March 23, 2015 at 2:13 pm

    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

    Reply
    • Karina says

      March 27, 2015 at 3:50 pm

      Hahaha DO IT! Unbelievably amazing! Your family will love you, I’m sure of it 😉

      Reply
  25. nicole (thespicetrain.com) says

    March 23, 2015 at 2:46 am

    Oh, wow, they look incredible again! I love the swirl of the nutella in the top photo, so beautiful!

    Reply
    • Karina says

      March 23, 2015 at 10:54 am

      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!

      Reply
  26. Ify says

    March 22, 2015 at 7:24 am

    EPIC! These look incredibly delicious and are calling my name!!! …Irresistible finger licking that’s for sure! 🙂

    Reply
    • Karina says

      March 22, 2015 at 11:38 am

      Haha I hear you! Xx

      Reply

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