Churros & Chocolate Donut Holes – Delicious Cinnamon Sugar Treats
When you’re craving a dessert that’s warm, crunchy on the outside, and filled with melty chocolate on the inside, look no further than Churros & Chocolate Donut Holes. This recipe combines the traditional churro with a sweet twist—donut holes stuffed with rich chocolate and rolled in cinnamon sugar. With simple ingredients and easy-to-follow steps, you’ll be enjoying these golden bites in no time.
Table of Contents
The Best Churros & Chocolate Donut Holes Recipes
Churros & Chocolate Donut Holes offer a delightful contrast of textures and flavors. The crispy fried dough, combined with the melted chocolate center, is truly indulgent. Coating them in cinnamon sugar elevates the experience, adding a touch of spice to each bite. This recipe is perfect for special occasions, family gatherings, or whenever you’re in the mood for something sweet and comforting.
Notes on Ingredients
- Cinnamon Stick: This infuses the water with a subtle, warming flavor that pairs perfectly with the churro dough.
- Butter: Adds richness to the dough, making it soft and flavorful.
- Flour: The base of the dough, which thickens when combined with butter and eggs.
- Eggs: They make the dough stretchy and smooth, allowing for the perfect consistency when frying.
- Semi-Sweet Chocolate Chips: These are stuffed inside the dough, providing a gooey, chocolatey surprise in every bite.
- Granulated Sugar & Ground Cinnamon: The churro donut holes are rolled in this mixture to create that signature churro coating.
How to Make Churros & Chocolate Donut Holes
- Prepare the Dough: In a saucepan, boil water with a cinnamon stick to infuse the flavor. Once it boils, discard the cinnamon stick and add butter, sugar, and salt. Stir until the butter melts. Remove from heat, then stir in flour until a shiny dough forms. Return the pan to the heat and cook for another 2 minutes until the dough pulls away from the sides.
- Incorporate the Eggs: Allow the dough to cool for about 5 minutes. Stir in eggs one by one, making sure each egg is fully incorporated before adding the next. The dough should become sticky.
- Stuff with Chocolate: Pull off small pieces of dough (around 1 inch in size) and stuff them with 6-7 semi-sweet chocolate chips. Ensure the chocolate is fully covered by dough.
- Fry the Churro Donut Holes: Heat vegetable oil in a pot and fry 6 pieces at a time, turning them occasionally, until golden brown. Drain them on paper towels to remove excess oil.
- Coat in Cinnamon Sugar: While the churro donuts are still warm, roll them in a mixture of cinnamon and sugar. This ensures the coating sticks perfectly.
How to Serve Churros & Chocolate Donut Holes
Churros & Chocolate Donut Holes are best served warm, fresh from the fryer when the chocolate is still molten and the dough is crispy. Place them on a dessert plate or in a small bowl and serve with a side of hot chocolate for dipping. These also pair wonderfully with a dollop of whipped cream or a drizzle of caramel sauce for added decadence.
How to Store Churros & Chocolate Donut Holes
While it’s best to eat them right away, you can store leftover churro donut holes in an airtight container at room temperature for up to 2 days. If they lose their crispness, simply pop them in the oven at 350°F for 5 minutes to reheat. Unfortunately, freezing is not recommended as the dough may lose its texture and the chocolate filling can become grainy.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 654.08 kcal | 33% |
| Total Fat | 30.25 g | 43% |
| Carbs | 93.91 g | 36% |
| Sugars | 75.46 g | 84% |
| Protein | 6.59 g | 13% |
| Sodium | 239.33 mg | 12% |
| Fiber | 2.13 g | 8% |
| Saturated Fat | 9.87 g | 49% |
| Trans Fat | 4.11 g | – |
| Monounsaturated Fat | 15.56 g | – |
| Polyunsaturated Fat | 3.2 g | – |
| Cholesterol | 129.37 mg | 43% |
| Calcium | 40.36 mg | 5% |
| Magnesium | 26.09 mg | 7% |
| Potassium | 126.01 mg | 4% |
| Iron | 1.37 mg | 10% |
| Zinc | 0.8 mg | 8% |
| Phosphorus | 103.17 mg | 15% |
| Vitamin A | 119.27 mcg | 15% |
| Vitamin C | 0.05 mg | 0% |
| Thiamin (B1) | 0.05 mg | 4% |
| Riboflavin (B2) | 0.17 mg | 12% |
| Niacin (B3) | 0.37 mg | 2% |
| Vitamin B6 | 0.07 mg | 5% |
| Folic Acid (B9) | 21.48 mcg | 11% |
| Vitamin B12 | 0.28 mcg | 11% |
| Vitamin D | 0.6 mcg | 12% |
| Vitamin E | 3.26 mg | 27% |
| Vitamin K | 12.86 mcg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Churros & Chocolate Donut Holes
Can I use other types of chocolate for stuffing?
Absolutely! You can substitute semi-sweet chocolate chips with milk chocolate, dark chocolate, or even flavored chips like caramel or peanut butter.
How can I ensure the dough is cooked properly?
The dough is cooked when the churro donut holes are a deep golden brown color and they start to float in the oil. Frying them in small batches ensures even cooking.
Can I bake these instead of frying?
While traditional churros are fried for that signature crispy texture, you can bake the donut holes at 375°F for 15-20 minutes. They won’t be as crispy, but they’ll still be delicious!
The Best Churros & Chocolate Donut Holes Recipes
Ingredients
Churro Dough
- 1 cinnamon stick
- 4 tablespoons 1/2 stick unsalted butter, cut into cubes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup flour
- 4 eggs
- vegetable oil for frying
Churro Topping & Chocolate Stuffing
- 2 cups granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup semi-sweet chocolate chips
- Directions
Instructions
- 1.For the churro dough: Heat 2 inches oil to 350 degrees F in a wide 3 1/2 to 4-quart heavy pot over high heat. In a medium saucepan over medium-high heat, combine 1 cup water and the cinnamon stick and bring to a boil. Discard the cinnamon stick. Add the butter, sugar and salt and stir until the sugar dissolves and the butter melts.
- 2.Turn off the heat. Using a wooden spoon, quickly stir in the flour until it is well combined and a shiny dough forms. Return the pan to medium-heat and cook the dough, stirring, until it starts to pull away from the sides of pan, about 2 minutes.
- 3.Transfer the dough to a medium bowl and let cool, about 5 minutes. Beat in the eggs, 1 at a time, stirring vigorously after each addition, until the egg is completely incorporated (the dough will be sticky.)
- Pull of 1-inch pieces of dough and stuff them with the chocolate chips. I used about 6-7 chips and was able to cover them completely in dough. It’s important that the chocolate chips be completely covered or they will ooze out as soon as they touch the grease. Fry the churro donuts, 6 at a time, turning occasionally, until golden brown. Drain on paper towels.
- For the cinnamon sugar topping: Combine the sugar and cinnamon in a shallow bowl.
- Roll the churro donuts in cinnamon-sugar while they are still hot. It’s best to eat them immediately while the chocolate stuffing is still nice and warm.
