Chocolate-Stuffed Churro Donuts! 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, but 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!
Looking for more donut recipes? Check these out!
*Recipe slightly adapted from Tasty*
Chocolate-Stuffed Churro Donuts
For the Churro Donuts:
- ½ cup water
- ½ cup milk
- ¼ cup unsalted butter
- 2 tbsp dark brown sugar
- ½ tsp coarse sea salt
- 1 cup all-purpose flour
- 1 tsp vanilla bean paste
- 3 large eggs
- chocolate chips for filling the donuts
- canola oil for frying
For the Cinnamon Sugar Topping:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- Make the churro donuts: Place the water, milk, butter, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat. Once boiling, remove the pan from the heat and add the flour, stirring with a wooden spoon until the flour is completely incorporated.
- Place the pan back over medium heat and continue to cook and stir for 1 to 2 minutes to steam away as much water as possible. The mixture is ready when a thin film coats the bottom of the pan.
- Move the mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the vanilla bean paste and mix for about 1 to 2 minutes to allow it to cool. Then mix on medium speed and add the first egg. Let it mix in completely and then scrape down the sides of the bowl.
- Add the remaining eggs, one at a time, and mix in completely until the batter becomes smooth and glossy. Transfer the batter to a piping bag fitted with a large open star tip.
- Pipe circles onto a parchment paper-lined baking sheet. Top with the desired amount of chocolate chips and then pipe another circle of batter over the top of the chocolate. While the size of the donuts doesn’t matter, keep in mind you need enough batter to cover all of the chocolate; make sure there are no gaps in between each layer otherwise, the melted chocolate will leak out & you’ll make a mess when frying.
- Immediately transfer the tray to the freezer and freeze until solid, about 2 hours or overnight.
- In a small bowl, whisk together the sugar and cinnamon until combined. Set aside.
- Fry the churro donuts: Heat at least 2 inches of oil in a heavy-bottomed pot until a thermometer registers 360-370°F (180-190°C). Working in batches, place two donuts at a time into the oil. Fry on each side until golden brown, about 3 to 4 minutes on each side. Remove fried donuts with tongs and drain on a paper towel, then toss in cinnamon-sugar mixture. Repeat with the rest of the piped churro donuts.
MikeBakesNYC LLC owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this website unless authorization is given. If you enjoyed the recipe and would like to publish it on your site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure page. This post may contain affiliate links.