📖 Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This is the base for our amazing churros donuts! Make sure everything's evenly distributed; you don't want any lumpy bits.
2. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Don't over-whisk – just until everything is combined. Gentle is key here.
3. Gradually add the wet ingredients to the dry ingredients, whisking constantly until a smooth batter forms. Don't overmix; a few lumps are okay. It should be a thick, almost pancake-like batter.
4. Heat the oil in a deep fryer or large pot over medium-high heat to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature. Safety first!
5. Fill a piping bag fitted with a star tip with the churro batter. If you don't have a piping bag, you can use a zip-top bag with a corner snipped off. Works in a pinch!
6. Pipe 4-inch churros onto a baking sheet lined with parchment paper, leaving some space between each. Don't be shy with the batter; make them generous in size.
7. Carefully lower the churros into the hot oil, a few at a time. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to turn them – be gentle, they're delicate now.
8. Remove the churros from the oil using tongs and place them on a wire rack or paper towel–lined plate to drain excess oil. Pat them gently with paper towels to absorb any extra oil.
9. While the churros are still warm, fill a piping bag or ziploc bag with the Nutella. Snip a small hole in the corner of the bag.
10. Carefully pipe the Nutella into the side of each churros donut. Don't overfill; you want a gooey center, not a Nutella explosion!
11. Once filled, dust the churros generously with powdered sugar. You can also add cinnamon sugar or other desired toppings if you're feeling fancy.
12. Serve the churros immediately. Enjoy the warm, crispy outside and the melty, delicious Nutella inside. Pure heaven!