Churro Stuffed Donuts

During college, I headed to Spain to visit my boyfriend (now my husband) who was studying in Italy at the time. We did the typical visit to Barcelona, but our trip also included a few days in Valencia. And that is where I had my first churro. 

I still remember that first little paper cone of fried dough sticks. We were starving and had to catch the bus back to our hotel. There happened to be a churro cart near the bus stop so we grabbed a cone of them to share with a little cup of chocolate sauce for dipping. 

After that first bite, both of us were wishing we’d each gotten our own. That flavor and smell of cinnamon and chocolate is what inspired these churro stuffed donuts. This version takes a bit more effort, but it is definitely worth the work. 

My version is filled with a chocolate spread from the Date Lady that you guessed it, contains dates. We just ordered our first jar of this and are in love. It isn’t as sweet as a sugar filled chocolate sauce so if you prefer donuts and churros extra sweet feel free to sub in your favorite sauce, but I can’t speak to how it would perform. The spread we used is thicker, think jarred hot fudge sauce before you warm it up so I recommend a filling of that same consistency.

I am not a fan of frying things at home (and I’m a baker at heart) so I did a lot of research on baked donuts that aren’t cakey to come up with this version. Thanks to Natasha’s Kitchen for the inspiration and evidence that it could be done. I’ve adapted her recipe slightly, but check out the original for yourself.

So here we go! 

Churro Stuffed Donuts

• Author: Ashley
• Prep Time: 2 hours 45 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 55 minutes
• Yield: 12–14 donuts 1x
• Category: Breakfast
• Method: Baking

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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.

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Ingredients

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• 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

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Instructions

1. In a large mixing bowl, whisk together 1 cup flour, 1/4 cup sugar, yeast, and salt.
2. Add the warm milk, 3 Tbsp melted butter, egg yolks, and vanilla paste. Whisk to combine well.
3. Cover the bowl with plastic wrap and let rest at room temperature for 10-15 minutes, until bubbles appear on the surface.
4. 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.
5. Cover the bowl with the plastic wrap again and let rise 1 1/2 hours until the dough doubles in size.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.
13. Enjoy!

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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.

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