Mike Johnson’s Grilled Churros With Nutella Sauce
Ingredients
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1/3 cup + 2 tablespoons unsalted butter, divided
- 1 cup all-purpose flour
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup Nutella chocolate hazelnut spread
- 2 tablespoons milk
Equipment & Fuel
- Royal Oak® Lump Charcoal
- Royal Oak® Tumbleweeds
- Charcoal Grill
- Cutting Board
- Sharp Knief
- Metal Tongs
- Grill Turner/Spatual
- Ziploc Bag
- Small Plate
- Sauce Pan
Directions
1. Preheat the grill to high heat.
2. In a medium saucepan, combine 1 cup water, brown sugar, salt, and 1/3 cup butter and bring to a boil, for 10 to 12 minutes.
3. Remove from heat and add flour all at once, stirring until well blended and the mixture pulls away from the side of the bowl.
4. Transfer to a bowl and let cool for 5 minutes.
5. Beat in eggs one at a time, making sure the dough is smooth before adding the next egg.
6. Add in the vanilla. Beat the dough until it is smooth and shiny.
7. Spoon the dough into a plastic bag with a corner snipped off to create a narrow opening. Working in batches, squeeze dough into a skillet on the grill in 4-inch strips, leaving space for each churro to expand.
8. Grill until browned and cooked through.
9. While the churros are grilling, heat the Nutella and milk in a small saucepan until combined well and heated through.
10. Mix sugar and cinnamon and roll the churros in it to cover as they are taken on the grill.
11. Drizzle with Nutella sauce and enjoy.
