If you’re looking for a fun Easter recipe that’s equal parts cute and delicious, these bunny-shaped churros are sure to steal the show. Crisp on the outside, fluffy on the inside and rolled in a generous coating of cinnamon sugar, they’re a playful twist on the classic Spanish treat. Shaped like little bunnies and served with a pot of Nutella for dunking, they make the perfect sweet addition to an Easter brunch table, dessert spread or holiday baking session with the kids.
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For the churros
- 55 g caster sugar
- ½ tsp fine sea salt
- 60 g unsalted butter
- 260 g plain (all-purpose) flour
- 250 ml water
- High smoke point oil, for deep-frying
To serve
- 40 g caster sugar
- 2 tsp ground cinnamon
- 60 g Nutella (about 15 g per serve)
INSTRUCTIONS
- Combine the water, sugar, salt and butter in a small saucepan over medium–high heat. Bring to a boil, then remove from the heat.
- Add the flour and stir well until the mixture comes together to form a dough.
- Transfer the dough to a fabric piping bag fitted with a medium star tip. Pipe the dough onto small rectangles of baking paper, shaping a circle for the bunny’s face with two smaller ovals attached for the ears. Gently press the ears into the main shape so they hold together during frying.
- Carefully slide the baking paper with the piped churros into hot oil. Once submerged, remove the paper so the dough is directly in the oil.
- Fry until golden, giving the basket or pan a gentle shake occasionally to prevent the churros sticking to the bottom.
- In a shallow bowl, mix the caster sugar and cinnamon. When the churros are slightly cooled but still warm, gently toss them in the cinnamon sugar mixture to coat.
- Serve immediately with a small pot of Nutella for dipping.
