Back at it again with another dessert recipe! One thing I love about this recipe is that there aren’t too many ingredients required.

You start with a very simple choux pastry dough that comes together in just a few minutes. When your dough is all mixed, scoop it into a pastry bag with a large open star tip and then you’re ready to start piping churros!

If you don’t have a pastry bag or star tip, you can use a ziplock bag with the corner snipped off. BUT… I think the pastry bag & star tip approach has a lot going for it. Not only does it make the homemade churros extra pretty with the classic churro shape, it also makes the whole process tidy and super easy! I don’t know about you guys… but I’m never looking forward to cleaning up a mess after cooking.

From there you just pipe your donuts onto a cookie sheet, load it up with chocolate, pipe another layer on top, and then place them into the freezer. Once frozen solid, you’re ready to start frying. After the donuts have drained for a minute, roll them in cinnamon sugar and you’re ready to enjoy!

CHOCOLATE STUFFED CHURRO DONUTS

Prep time: 3 hrs 30 mins
Cook time:  10 mins
Total time: 3 hrs 40 mins
This recipe makes approximately 8 stuffed churro donuts.

Ingredients

• ¼ cup butter, cubed

• 2 tablespoons brown sugar

• ½ teaspoon salt

• 1 cup water

• 1 cup flour

• 1 teaspoon vanilla

• 3 large eggs

• chocolate chips

• oil (for frying)

• cinnamon sugar

Equipment:

• Piping bag

• Star tip

Instructions

1. Add butter, brown sugar, salt, and water to a saucepan over medium-high heat and bring it to a boil.

2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about a minute).

3. Remove from heat and let cool for 5 minutes before going to the next step (otherwise you might accidentally cook the eggs).

4. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.

5. Once all the eggs are incorporated, transfer it to a piping bag with a star tip.

6. On a cookie sheet, pipe your donuts out.*

7. Place your chocolate chips and then top with the remaining dough.*

8. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours).*

9. In a deep pot, heat oil to 365˚F. Remove the cookie sheet from the freezer and use a butter knife to release the donuts. Return the extras to the freezer while you wait to fry.

10. Fry them in batches, until nicely browned and cooked through, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.

11. Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil, then roll them in cinnamon sugar.

12. Enjoy!

*notes:

1. While the size of the donuts doesn’t matter, keep in mind you need enough dough to cover all of the chocolate.
2. Go wild with the chocolate chips, if you’d like! I experimented with varying amounts all in one batch. Just make sure there are no gaps in between each layer otherwise you’ll make a mess when frying.
3. These can be frozen overnight as well!