Nutella Churro Donut Holes

5 from 7 votes

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 Time10

Cook Time15

Total Time25

Course: Dessert

Cuisine: American

Keyword: Churro Donut Holes, Nutella Churro Donut Holes

Servings: donut holes

Author: Karina

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

US - Metric

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).

Notes

If Nutella isn't your thing, you can also fill your donuts with other fillings like whipped cream, raspberry jelly or custard.

Nutrition