These hazelnut chocolate churros are a delightful treat, perfect for satisfying your sweet cravings. The combination of nutty hazelnut flour and rich chocolate creates a flavor explosion that's simply irresistible. They’re surprisingly easy to make, and trust me, they're way better than anything you'll find in a store. I even made them for my friend's birthday party; they were a complete hit!

Each churro is light and crispy on the outside, with a wonderfully soft and tender inside. I experimented with different flours, and the hazelnut flour adds a beautiful nutty depth. The secret? Don't rush the resting period of the dough! This little trick makes all the difference in texture. Oh, and don't burn yourself on the hot oil!

Hazelnut Chocolate Churros

Name: Hazelnut-Chocolate-Churros
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 6
Cuisine: Spanish
Ingredients: 1 cup Hazelnut flour; 1/2 cup Granulated sugar; 2 tablespoons Unsweetened cocoa powder; 1 teaspoon Baking powder; 1/4 teaspoon Salt; 1/2 cup Water; 1/2 cup Milk; 1/4 cup Butter; 3 cups Vegetable oil; 1/2 cup Granulated sugar; 1 teaspoon Ground cinnamon

Indulge in the irresistible combination of nutty hazelnut and rich chocolate in these easy-to-make churros. Crispy on the outside, soft on the inside, they’re a perfect sweet treat!

⏳ Yield & Time

Yield: 6 servings

Preparation Time: 30 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

📖 Instructions

In a large mixing bowl, whisk together the hazelnut flour, granulated sugar, cocoa powder, baking powder, and salt. Make sure there are no lumps! (This is way more important than you think.)
In a medium saucepan, gently heat the water, milk, and butter until the butter is melted and the mixture is smooth. Don't let it boil, just simmer gently.
Slowly pour the warm milk mixture into the dry ingredients, whisking constantly until a smooth, slightly sticky dough forms. If it's too dry, add a tablespoon of milk at a time. If too wet, add a tablespoon of flour.
Once the dough is combined, cover the bowl and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a more tender churro. Patience, young padawan!
While the dough rests, prepare your frying station. Fill a deep fryer or large pot with about 3 inches of vegetable oil and heat it to 350°F (175°C). Use a candy thermometer to monitor the temperature. This is vital for perfectly cooked churros! It's important to make sure your oil is at the right temperature, otherwise you will end up with either doughy churros or burnt ones.
If using a piping bag, transfer the churro dough into it. If not, use two spoons to carefully drop spoonfuls of the dough into the hot oil. Fry in batches to avoid overcrowding the pot.
Fry the churros for about 2-3 minutes per side, or until they are golden brown and crispy. Use tongs to gently flip them. Be careful of the hot oil!
Remove the fried churros from the oil using tongs and place them on a baking sheet lined with parchment paper or a wire rack to drain excess oil.
Immediately after frying, toss the churros in a bowl with granulated sugar and cinnamon, making sure each churro is evenly coated in the sweet mixture. This is the most rewarding part of the whole process.
Let the churros cool slightly before serving. Enjoy them warm! (With a mug of hot chocolate or coffee!)

📝 Notes

Make sure your oil is at the right temperature to avoid burning or undercooking the churros. Use a candy thermometer for accurate temperature control.
For extra flavor, you can add a teaspoon of vanilla extract to the dough.
Feel free to adjust the amount of sugar and cinnamon to your liking.
You can also drizzle melted chocolate over the churros for an extra decadent treat.