Chocolate Stuffed Churro Donuts Recipe By Tasty

CHOCOLATE-STUFFED CHURRO DONUTS RECIPE BY TASTY

Steps:

• In a saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
• 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 and there are no lumps.
• Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
• 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.
• Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
• On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
• Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
• Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
• Heat oil in a deep pot to 350˚F (175˚C).
• Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
• Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
• Drain on a paper towel before rolling in cinnamon sugar.
• Enjoy!

CHURROS (CINNAMON SUGAR FRIED DOUGHNUT STICKS)

Steps:

• Gather the ingredients.
• In a pot, combine the water, buttermilk, butter, salt, and 1 tablespoon sugar. Bring the mixture to a boil.
• Stir in the flour all at once using a heat-proof spatula. Continue to stir until the mixture clumps together to form a ball. Continue to cook for a minute or two more, turning the dough over in the pot with the spatula. Remove from heat.
• Add the vanilla. Add the eggs, one at a time, mixing well after each. The mixture should begin to look shiny, but should not slide off the spatula easily and be slightly stiffer than cream puff dough. If the mixture seems too thick and lacks shine, add an extra egg.
• Place dough in a pastry bag fitted with a star tip that has an opening at least 1/2-inch wide. You can also use a round tip.
• Place a sheet of waxed paper on a cookie sheet. Pipe lengths of dough about 4 to 6 inches long onto the cookie sheet and place in the freezer while you heat up the oil.
• Heat 1 to 2 inches of oil to 375 F. When the churros feel firm, carefully pick them up off the cookie sheet with a spatula and drop them into the oil.
• Working in batches, fry the churros for about 2 minutes on each side, until they are golden brown. Cool and drain them on a plate lined with paper towels.
• Mix 1/2 cup sugar and the cinnamon together, and place the mixture on a plate or in a pan. Roll the churros in the cinnamon sugar while they are still warm.
• To fill the churros, fit a pastry bag with a round (#4) metal icing tip. The tip should be small enough to poke into the end of the doughnut. Fill the pastry bag with your filling of choice.
• Poke a skewer through the doughnut lengthwise and pipe the filling into the hole.
• Serve warm and enjoy!

BAKED CHURRO DONUTS

Steps:

• Combine granulated sugar, brown sugar and cinnamon in a small bowl & whisk to combine.
• Pour the mixture into a paper bag- set aside.
• Preheat donut maker or if using traditional donut tins- preheat oven to 350.
• Add flour, sugar & baking powder to a large bowl. Mix & then create a well in the center.
• Pour in the milk and mix until almost all combined. Then add the eggs, mixing well.
• Add the melted and cooled butter- mix until well combined.
• Fold in the cinnamon.
• Spray the donut maker wells or donut pans with cooking spray.
• Add a portion of batter to a pastry bag & pipe the batter into the donut maker wells or into the donut pans.
• Cook in the maker for 6 minutes or 10-12 in the oven.
• Remove & immediately put the hot donuts in the prepared paper sack. Crimp down tightly to hold in heat & shake around to coat the donuts with the sugar mix. You can leave them in the closed bag while refilling the donut maker for the next batch.
• Remove the coated donuts & let them cool on a wire rack.
• Store in airtight container. I keep mine refrigerated & then warm for about 20-30 seconds in the microwave before serving.

NUTELLA CHURRO DONUT POPPERS

Steps:

• INSTRUCTIONS
• Preheat oven to 176C | 350F. Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
• In a large bowl, whisk all of the dry ingredients together.
• Make a well in the center and add the oil, egg, vanilla and milk.
• Whisk the batter until smooth and lump free.
• Using a small ice cream scoop or spoon 2 tablespoons into each muffin tin, filling to to ¾ full. Bake for 10-15 minutes, or until they are golden in color and a toothpick inserted into the center of a donut comes out clean.
• Allow them to cool for 5 minutes and transfer them onto a cooling rack.
• Brush each donut over with a light coating of melted butter; combine the sugar and cinnamon together in a shallow bowl; toss each donut hole into the cinnamon sugar mix until evenly coated.
• Fill a piping bag with the Nutella.
• Using a a narrow nozzle, fill each donut with Nutella until they puff up and expand.
• Devour!!

BAKED CHURRO DONUTS WITH SPICY CHOCOLATE SAUCE

Steps:

• Preheat oven to 350F. Butter (or oil) the cavities of the donut pans.
• Melt the butter in a saucepan over medium heat. Watch the butter and swirl the pan occasionally so that the butter cooks evenly. The butter will go from yellow to a nice, medium brown and develop a nutty aroma. Once the butter is browned, take it immediately off the heat and pour the butter into a bowl so it stops cooking. Set the butter aside to cool while you assemble the rest of the ingredients.
• Mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together the buttermilk, eggs, and vanilla. Add the cooled brown butter and whisk in. Then add the dry ingredients to the bowl and stir with a large spoon until just combined.
• Scoop the batter into a gallon sized resealable bag. Lay the bottom of the bag flat on counter and scoop the batter directly to the bottom. Close the bag and cut a 3/4 inch piece of off the bottom corner. Pipe the batter into each well, filling the cavities 3/4 full. Bake the donuts for 9-11 minutes, testing to see if they are firm to the touch and a skewer comes out clean. Turn out the donuts onto a cooling rack and cool for a few minutes, until just warm.
• Mix together all the topping ingredients and put them in a shallow bowl. Melt the butter. Brush each donut with some of the melted butter and then roll them in the cinnamon sugar. Allow them to sit on the rack to dry.
• Put the chocolate chips in a heat proof bowl. Heat the cream until it is just starting to bubble, around 190-200F with instant read thermometer. Add the vanilla and soft butter to the cream. Pour the cream over the chocolate and let it sit for a minute or two, or until it reaches 100-110F. Gently stir the ganache starting in the middle of the bowl until it comes together into a sauce. Add the cinnamon and a pinch of cayenne. Taste the sauce and add more spice if needed.
• Serve the donuts with the sauce on the side.

NUTELLA STUFFED CHURROS

Steps:

• Mix the sugar and cinnamon together in a large shallow bowl.
• In a medium saucepan, combine the sugar, butter, water, and salt over medium high heat and bring to a boil. Reduce the heat to low and stir in the flour. Stir well for 30-45 seconds over low heat, allowing the dough to dry out a little. Remove from heat. Stir eggs in one at a time, making sure to thoroughly incorporate each egg into the dough before adding the next one. Stir vigorously until dough is smooth.
• Remove the dough to a pastry bag fitted with a large open star tip (I used Ateco #827). Pipe the churros out onto a parchment-linked baking sheet, piping about 4-inches long. Use scissors to cut the end for a perfect shape. Place in the fridge while you heat the oil.
• Make ahead: The dough can be covered and refrigerated for up to 3 hours, or frozen for up to 1 week. Thaw for 30 minutes before frying.
• In a large heavy-bottomed pot fitted with a deep-fry thermometer, heat 2-inches of vegetable oil over medium-high.
• When the oil reaches 350°F, use a slotted spoon to add each piece of dough to the oil, frying only a few at a time. Fry for 5-7 minutes, or until golden brown. Test the first churro to make sure the center is cooked through and no longer doughy. Let the fried churros drain on a paper towel-linked plate before toss them in the cinnamon sugar to coat while still hot. Repeat the process with the remaining dough.
• With a skewer, carve a hole through the center of each churro. Place the Nutella in a piping bag fitted with a small, narrow tip. Pipe the nutella into the churros starting from the center until it comes out the end, then flip the churro around and repeat for the other end so it is completely filled.

CHOCOLATE-STUFFED CHURRO DONUTS

Steps:

• 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 more moisture you can remove, the more eggs you can add and the lighter your pastry will be.) 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 and mix for about 1 to 2 minutes to allow it to cool slightly. Add the first egg and mix on medium speed until completely combined, scraping down the sides of the bowl as needed.
• Add the remaining eggs, one at a time, and mix in completely until the batter becomes smooth and glossy. If the consistency is right, when you pull the paddle up the dough sticking to the paddle should hang down in a V shape ribbon that slowly breaks off. If your batter isn't the right consistency, add some of the additional whisked egg. Once you achieve the right consistency, transfer the batter to a piping bag fitted with a large open star tip.
• Using a cookie cutter or other circular tool, draw 6 circles 3-inches in diameter on a piece of parchment paper. Place the parchment paper upside down on a lined baking sheet and pipe out 6 circles. Top with the desired amount of chocolate chips and then pipe another circle of batter over the top of the chocolate. 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.
• Make the chocolate dipping sauce: In a small saucepan, whisk together the cocoa powder, granulated sugar, espresso powder, and salt until no lumps remain. Add the water, and bring to a boil over medium-high heat.
• Once boiling, reduce the heat to medium-low and allow to simmer until thickened, about 1 minute. Remove from the heat and stir in the vanilla. The chocolate sauce will thicken as it cools.

CHURRO COOKIES STUFFED WITH CHOCOLATE

Steps:

• Pull the butter out for 45 minutes to 1 hour. It will be slightly cold, but not very soft like at room temperature.
• In a mixing bowl, sift the flour, baking soda, salt, cornstarch, and cinnamon. Set aside.
• Using a mixer, beat the butter, brown sugar, and sugar. Beat on high for 2 minutes. Scrape the bowl and add in vanilla and eggs. Mix on medium-high for1 minutes. It will be very fluffy in texture.
• Add in the dry ingredients. Mix on low until just combined.
• Chill for 30 minutes. If the dough is too soft to roll, freeze for 15 minutes. Line two cookies sheets with parchment paper. Scoop the dough using a 3oz cookie scoop. The cookie dough balls needs to be right at 3oz. If there is too much like 3.3oz it will spread too much.
• Flatten into a disc using your hand. Top with a heaping amount of chocolate. See above photo. Roll back into a ball.
• Mix together sugar and cinnamon. Roll the cookie balls into the cinnamon sugar. Chill for another 30 minutes.
• Preheat oven to 350°F. Bake 6 cookies at a time for 13-15 minutes. The cookies are done when the edges are slightly golden. The middle will be slightly under done.
• Let the cookies sit on the hot pan for 5 minutes. Then, rub each warm cookie in the cinnamon sugar. Cool on a wire rack.