Description
Churro stuffed donuts are a cinnamon chocolate treat for breakfast. Be prepared to be transported to Spain with this take on the classic street food.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, divided
- 1/4 cup sugar
- 1/4 tsp salt
- 2 1/4 tsp instant quick acting yeast
- 2/3 cup warmed milk, 110 degrees F
- 4 Tbsp unsalted butter melted, divided
- 2 egg yolks
- 1/2 tsp vanilla paste
- 1/3 cup Date Lady Chocolate Spread
- 1/3 cup sugar
- 1 Tbsp ground cinnamon
Instructions
- In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, yeast, and salt.
- Add the warm milk, 3 Tbsp melted butter, egg yolks, and vanilla paste. Whisk to combine well.
- Cover the bowl with plastic wrap and let rest at room temperature for 10-15 minutes, until bubbles appear on the surface.
- Add the remaining 1 1/2 cups of flour so the dough holds together and no longer sticks to the sides of the bowl. Knead the dough in the bowl for 5 minutes. If it is sticking to your hands, dust it with a little flour.
- Cover the bowl with the plastic wrap again and let rise 1 1/2 hours until the dough doubles in size.
- Preheat the oven to 375 degrees F with a rack in the center of the oven. Line a baking sheet with parchment paper and set aside.
- On a lightly floured surface, roll the dough out to 1/2 inch thickness. Using a 2 1/2 inch round cookie or biscuit cutter create 12-14 dough discs. You will need to reroll the scraps a few times to get all of your donuts.
- Place your donuts on your prepared baking sheet and cover with a towel. Let rise at room temperature for one hour or until the tops puff up.
- Once puffed, remove the towel and bake on the middle rack for 9-11 minutes or until a light golden color. Keep on eye on them so the bottoms don’t get too dark.
- While the donuts bake, melt the final Tbsp of butter and combine the 1/3 cup sugar an 1 Tbsp ground cinnamon in a shallow bowl.
- Remove the donuts from the oven and while still hot brush with melted butter and toss in the cinnamon sugar mixture. Set aside on a cooling rack.
- Once slightly cooled, cut a small hole in the side of each donut and using a pastry bag, pipe the chocolate spread into the donut.
- Enjoy!
Notes
- You can pipe the spread into the donut while still hot, but I found that it melted out the hole when I did this. If you want the spread to stay stiffer inside the donut, wait until the donut is fully cooled before filling.
- If you don’t have vanilla paste you can sub vanilla extract in equal amount.
Keywords: churro, chocolate, cinnamon, Spanish, donut