If warm, cinnamon-sugar donuts and gooey Nutella sound like your kind of treat, you’re in the right place. These churro-style donut poppers are crisp on the outside, fluffy inside, and bursting with creamy chocolate-hazelnut. They’re easy to make with basic pantry ingredients, and the results taste like something from a street fair.
No special equipment required—just a saucepan, a piping bag (or zip-top bag), and a little patience. Perfect for parties, weekend baking, or a cozy movie night.
What Makes This Special
The magic here is texture and contrast. You get that classic churro crunch dusted in cinnamon sugar, paired with a molten Nutella center that oozes with every bite.
The dough is a simple choux (the same base as cream puffs), which fries up airy and tender. These poppers cook fast, freeze well, and reheat beautifully. Plus, they’re forgiving—no yeast, no long rest times, and no fancy shaping.
Ingredients
- For the dough:
- 1 cup (240 ml) water
- 6 tablespoons (85 g) unsalted butter
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon fine salt
- 1 cup (125 g) all-purpose flour
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For frying and coating:
- Neutral oil for frying (canola, vegetable, or peanut oil)
- 1/2 cup (100 g) granulated sugar
- 1–1½ teaspoons ground cinnamon, to taste
- Pinch of salt (optional, for the coating)
- For the filling:
- Nutella or chocolate-hazelnut spread (about 1/2 cup)
- Optional for serving:
- Warm chocolate sauce or dulce de leche for dipping
Step-by-Step Instructions
- Chill the Nutella for easier filling. Spoon Nutella into a small piping bag or zip-top bag, push it toward one corner, and refrigerate.
This makes it thicker and easier to pipe later.
- Make the cinnamon sugar. In a shallow bowl, mix the granulated sugar with cinnamon and a small pinch of salt. Set aside for rolling the fresh-fried poppers.
- Start the dough base. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat, stirring to melt the butter.
- Add the flour. Once boiling, remove from heat, dump in the flour all at once, and stir vigorously with a wooden spoon.
Return to medium heat and cook, stirring constantly, for 1–2 minutes until the dough forms a smooth ball and a thin film coats the pan.
- Cool slightly, then add eggs. Transfer the dough to a mixing bowl and let it cool 3–5 minutes so it doesn’t scramble the eggs. Beat in the vanilla. Add the eggs one at a time, mixing well after each until the dough is glossy and pipeable.
It should be thick but smooth, dropping slowly from a spoon.
- Heat the oil. Pour 2–3 inches of oil into a heavy pot. Heat to 350–360°F (175–182°C). Keep a thermometer handy to maintain temperature.
- Pipe the dough. Transfer the dough to a piping bag fitted with a medium round or star tip.
Pipe 1–1½-inch mounds onto a parchment-lined tray, or pipe directly into the hot oil, snipping with scissors for even pieces. Work in small batches to avoid crowding.
- Fry until golden. Fry for 3–4 minutes total, turning halfway, until deep golden brown and puffed. Adjust heat to keep oil in range—too hot will brown the outside before the inside cooks.
- Drain and coat. Remove with a slotted spoon, drain on a rack or paper towels for 30 seconds, then immediately roll in cinnamon sugar so it sticks.
Repeat with remaining dough.
- Fill with Nutella. Fit your chilled Nutella bag with a small round tip (or snip a tiny corner). Use a skewer to poke a small hole in each popper, then pipe in Nutella until you feel it plump slightly. Don’t overfill or it may burst.
- Serve warm. Enjoy right away while crisp and gooey.
If you like, drizzle with more Nutella or serve with a dipping sauce.
How to Store
- Room temperature: Best eaten fresh within a few hours. Keep loosely tented with foil to avoid trapping steam.
- Refrigerator: Store filled poppers in an airtight container up to 2 days. Recrisp in a 350°F (175°C) oven for 6–8 minutes.
- Freezer (unfilled): Freeze plain, fried poppers in a single layer, then transfer to a freezer bag for up to 1 month.
Reheat from frozen at 350°F (175°C) for 8–10 minutes, then fill and roll in fresh cinnamon sugar if needed.
- Make-ahead dough: Pipe raw dough mounds onto a tray and freeze until solid. Fry from frozen, adding an extra minute or two.
Health Benefits
These are a treat, so think balance, not perfection. Still, you can make a few smarter swaps.
Using neutral oils with high smoke points helps maintain cleaner flavors and more stable frying. Keeping the oil at the right temperature prevents excess oil absorption, resulting in lighter poppers.
Portion control matters with rich fillings like Nutella. Try making smaller poppers and serving with fresh berries on the side for a bit of fiber and natural sweetness.
If you prefer, swap some white flour for white whole wheat flour (up to 25%) to add a touch more fiber without changing texture too much.
Common Mistakes to Avoid
- Overheating the oil: If the oil is too hot, the outside burns while the center stays doughy. Aim for 350–360°F and adjust as you go.
- Skipping the dough “drying” step: Cooking the flour mixture briefly on the stove removes excess moisture. This is key for puff and structure.
- Adding eggs too soon: Hot dough can scramble the eggs.
Let it cool a few minutes first.
- Crowding the pot: Too many poppers drop the oil temperature and cause greasy results. Fry in small batches.
- Filling while too hot: If the poppers are scorching, Nutella may melt and leak. Fill when warm, not piping hot.
- Letting them sit before coating: Cinnamon sugar sticks best when the surface is still slightly oily and warm.
Variations You Can Try
- Spiced sugar: Add a pinch of cardamom, nutmeg, or pumpkin spice to the cinnamon sugar for a cozy twist.
- Different fillings: Try dulce de leche, pastry cream, raspberry jam, or peanut butter.
You can even mix Nutella with cream cheese for a tangy swirl.
- Baked version: Pipe the choux onto a parchment-lined sheet and bake at 400°F (205°C) for 20–25 minutes until puffed and deep golden. Toss in melted butter, then cinnamon sugar, and fill as usual. Texture will be lighter, less crunchy than fried.
- Gluten-free: Use a 1:1 gluten-free flour blend designed for baking.
The texture will be slightly different but still delicious.
- Mini churro bites: Pipe short logs with a star tip for ridges that hold extra sugar. Fry and coat the same way, then fill from one end.
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FAQ
Can I use store-bought biscuit dough instead of choux?
You can, but the texture changes. Biscuit dough fries up denser and more bread-like.
Choux gives that airy, churro-style bite. If you use biscuit dough, keep pieces small and fry at a slightly lower temperature to cook through.
How do I know the inside is cooked?
They should feel light for their size and sound hollow if you tap them. The color should be a rich golden brown.
If unsure, cut one open—no wet batter should remain, just a slightly custardy interior.
My dough is too runny. What happened?
Likely too much egg or the dough was too hot when you added it. Beat the dough longer to strengthen it, or chill briefly to firm it up.
In a pinch, you can mix in a tablespoon more flour, but add it sparingly.
Can I air-fry these?
Yes, with tweaks. Pipe small mounds on parchment, mist lightly with oil, and air-fry at 375°F (190°C) for 8–10 minutes until browned. Toss in a little melted butter, then cinnamon sugar, and fill.
They won’t be as crisp as deep-fried but are still tasty.
What’s the best oil for frying?
Use a neutral, high-smoke-point oil like canola, vegetable, or peanut oil. These stay stable at higher temps and won’t overpower the flavor.
Why did my poppers absorb so much oil?
Oil temperature was probably too low, or the pot was crowded. Keep batches small, monitor the thermometer, and let the oil return to temperature between rounds.
Can I make them ahead for a party?
Yes.
Fry the poppers a few hours ahead, leave unfilled, and reheat in a 350°F (175°C) oven for 5–7 minutes. Roll again in a touch of fresh cinnamon sugar if needed, then fill right before serving.
Wrapping Up
These Nutella stuffed churro donut poppers are the kind of dessert that impresses without stress. The simple choux dough fries up beautifully, the cinnamon sugar adds crunch, and the warm Nutella center seals the deal.
Keep the oil steady, work in small batches, and you’ll have a platter of golden, gooey bites in under an hour. Serve them fresh, and watch them disappear fast. Enjoy every warm, chocolatey, cinnamon-kissed bite.
Easy Nutella Stuffed Churro Donut Poppers Recipe – Bite-Sized, Crispy, and Irresistible
Ingredients
- For the dough:
- 1 cup (240 ml) water
- 6 tablespoons (85 g) unsalted butter
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon fine salt
- 1 cup (125 g) all-purpose flour
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For frying and coating:
- Neutral oil for frying (canola, vegetable, or peanut oil)
- 1/2 cup (100 g) granulated sugar
- 1–1½ teaspoons ground cinnamon, to taste
- Pinch of salt (optional, for the coating)
- For the filling:
- Nutella or chocolate-hazelnut spread (about 1/2 cup)
- Optional for serving:
- Warm chocolate sauce or dulce de leche for dipping
Instructions
- Chill the Nutella for easier filling. Spoon Nutella into a small piping bag or zip-top bag, push it toward one corner, and refrigerate.This makes it thicker and easier to pipe later.
- Make the cinnamon sugar. In a shallow bowl, mix the granulated sugar with cinnamon and a small pinch of salt. Set aside for rolling the fresh-fried poppers.
- Start the dough base. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a gentle boil over medium heat, stirring to melt the butter.
- Add the flour. Once boiling, remove from heat, dump in the flour all at once, and stir vigorously with a wooden spoon.Return to medium heat and cook, stirring constantly, for 1–2 minutes until the dough forms a smooth ball and a thin film coats the pan.
- Cool slightly, then add eggs. Transfer the dough to a mixing bowl and let it cool 3–5 minutes so it doesn’t scramble the eggs. Beat in the vanilla. Add the eggs one at a time, mixing well after each until the dough is glossy and pipeable.It should be thick but smooth, dropping slowly from a spoon.
- Heat the oil. Pour 2–3 inches of oil into a heavy pot. Heat to 350–360°F (175–182°C). Keep a thermometer handy to maintain temperature.
- Pipe the dough. Transfer the dough to a piping bag fitted with a medium round or star tip.Pipe 1–1½-inch mounds onto a parchment-lined tray, or pipe directly into the hot oil, snipping with scissors for even pieces. Work in small batches to avoid crowding.
- Fry until golden. Fry for 3–4 minutes total, turning halfway, until deep golden brown and puffed. Adjust heat to keep oil in range—too hot will brown the outside before the inside cooks.
- Drain and coat. Remove with a slotted spoon, drain on a rack or paper towels for 30 seconds, then immediately roll in cinnamon sugar so it sticks.Repeat with remaining dough.
- Fill with Nutella. Fit your chilled Nutella bag with a small round tip (or snip a tiny corner). Use a skewer to poke a small hole in each popper, then pipe in Nutella until you feel it plump slightly. Don’t overfill or it may burst.
- Serve warm. Enjoy right away while crisp and gooey.If you like, drizzle with more Nutella or serve with a dipping sauce.