1-First Step: Prepare the Dough Base Start by placing a medium saucepan over medium-high heat. Add the 1 cup of water, 1/2 cup of butter, and a pinch of salt. Bring this mixture to a rolling boil. It is crucial that the butter is completely melted before moving to the next step. Once boiling, immediately reduce the heat to low and dump in the 1 cup of flour all at once. Stir the mixture vigorously with a wooden spoon. The flour will quickly absorb the liquid and form a thick ball of dough. Keep stirring for about 1 to 2 minutes to cook out the raw flour taste and dry the dough slightly. You want it to pull away from the sides of the pan easily.

2-Second Step: Incorporate the Eggs Remove the saucepan from the heat and let the dough cool for a few minutes. You do not want to cook the eggs when you add them. Transfer the dough to a mixing bowl if it makes it easier for you. Beat the 3 eggs separately in a small bowl, then add them to the dough one at a time. Mix well after each addition. The dough might look slippery or separated at first, but keep mixing. It will come together into a smooth, thick, and glossy paste. This consistency is vital for piping and puffing up during the frying process. If you are looking for other breakfast ideas that use eggs creatively, take a look at our Baked Denver Omelet.

3-Third Step: Pipe and Freeze Prepare a baking sheet by lining it with parchment paper. Scoop your churro dough into a piping bag fitted with a large round tip. If you do not have a piping bag, a ziplock bag with the corner snipped off works just fine. Pipe small mounds of dough onto the prepared sheet. Aim for rounds about 1 to 2 inches in diameter. Place the baking sheet in the freezer for about 15 minutes. This step firms up the dough, making it much easier to handle without sticking to your fingers when you fry them. If you are planning ahead, you can freeze the piped dough mounds overnight. Just make sure they are in an airtight container to prevent freezer burn.

4-Fourth Step: Frying to Perfection While the dough chills, heat about 2 inches of oil in a deep pot or fryer to 350°F. It is helpful to use a kitchen thermometer to maintain the correct temperature. If the oil is too hot, the outside will burn before the inside cooks; if it is too cool, they will become greasy. Carefully drop a few frozen dough balls into the hot oil. Do not overcrowd the pot. Fry them for about 2 to 3 minutes per side, or until they are golden brown all over. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towels to drain excess grease.

5-Final Step: Coating and Filling In a shallow bowl, mix together the 1/2 cup sugar and 2 tsp cinnamon. While the fried dough balls are still warm, roll them in the mixture until they are evenly coated. The warmth helps the sugar stick perfectly. To fill them, place your Nutella into a piping bag with a small round tip, or use a food syringe. Gently insert the tip into the bottom or side of each churro bomb and squeeze about 1 teaspoon of Nutella inside. You will feel the bomb expand slightly as it fills. Serve them immediately while the chocolate is still warm and gooey. These are fantastic alongside fresh fruit smoothies to balance the sweetness.