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100g DLA Hazelnut Filling
100g Strong flour
20g Unsalted butter
50ml Water
100ml Milk
1/2 tbsp Sugar
1/4 tsp Salt
1 Egg Cinnamon and granulated sugar mixture


  1. In a sauce pan, heat up the butter, water, milk, sugar and salt.
  2. Add in the flour at once and mix quickly. Until flour is cooked.
  3. Remove from the heat and add the beaten egg little by little and mix. Let the mixture cool before proceeding.
  4. Place the dough in a piping bag with a star cap. Pipe into churro shapes of approximately 15 cm in length on a parchment paper.
  5. Fry the churros in frying oil heated to 180 degrees Celsius until golden brown.
  6. Once cooked, shake off the extra oil and sprinkle with the cinnamon sugar.
  7. Make holes on both ends of the churros using a stick such as chopsticks.
  8. Pipe the hazelnut filling using a pipingbag into the hollowed out churros.
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