1-First Step: In a medium saucepan over medium heat, bring 1 cup water, ½ cup butter, and ¼ tsp salt to a boil. This creates the foundation for your churro bombs dough. Once bubbling, add 1 cup flour all at once and stir vigorously with a wooden spoon until a smooth ball forms and pulls away from the sides, about 1-2 minutes. Remove from heat and let cool for 5-10 minutes. This cooling prevents eggs from cooking prematurely.

2-Second Step: Transfer dough to a stand mixer or bowl. Beat in 3 eggs one at a time on medium speed until fully incorporated and glossy, about 2 minutes total. The mixture should ribbon off the beater. Spoon into a piping bag fitted with a star tip. Pipe 1.5-inch dough balls onto parchment-lined baking sheets, spacing them apart. Freeze for 15-20 minutes to firm up for easy handling and frying. For dietary tweaks, use vegan subs here.

3-Third Step: Heat 3-4 inches of vegetable oil in a deep pot to 350°F. Fry 4-6 frozen dough balls at a time for 2-3 minutes, turning halfway, until deep golden brown. Drain on paper towels. For baking, preheat oven to 425°F, brush balls with melted butter, and bake 15-20 minutes. Air fryer option: 375°F for 8-10 minutes, flipping once. These methods suit low-oil preferences while keeping the easy nutella churro bombs crispy.

4-Fourth Step: Mix ½ cup sugar and 1 tsp cinnamon in a shallow bowl. Roll warm churro bombs in the mixture immediately for maximum stick. Let cool slightly, then fill a piping bag with chilled Nutella. Insert tip into the bottom of each bomb and pipe 1 tbsp filling. Wipe excess and recoat if needed. This step ensures gooey centers in your how to make churro bombs.

5-Final Step: Serve warm with powdered sugar dusting or vanilla ice cream. Yields 20-25 nutella filled churro bombs ready in 45 minutes. Store extras as noted later. Pair with drinks from our cinnamon bread inspired beverages for a full treat spread.