Nutella Churro Donuts with bacon
10 portions
Ingredients
250g flour
1 tbsp. sugar
1/4 tsp. sea salt
1 tbsp. baking soda
1 tbsp. baking powder
2 egg whites
2 tbsp. oil (coconut or sunflower)
2 tsp. vanilla extract
100g low-fat quark
50ml water
Filling
300g molten Nutella
Piping bag
narrow nozzle
Coating
2 tbsp. sugar
1 tbsp. cinnamon
2 tbsp. molten butter
6 slices of bacon
Preheat your oven to 175℃. Grease the muffin tray with some cooking spray. For the mixture we will make 10 large muffins or about 20 small ones.
In a bowl mix the dry ingredients for the muffins together. When mixed add the egg whites, oil, vanilla extract, quark and water to the mixture. Mix together for about 5 minutes with a mixer until you’ve got a lump free batter. Put the batter into the muffin tray and bake them for about 20-30 minutes in the oven. Less them when you make mini muffins they should be done in half the time depending on your oven.
The muffins are done when you can put a wooden tooth stick in and it comes out dry. Let them cool down out of the tray while you continue with the filling.
For the filling you can heat up the Nutella. We used our microwave and put the Nutella in for about 3 minutes so we could easily transfer it to our piping bag.
Fill the muffins up with the Nutella until they expand. For the coating we mix together the sugar and cinnamon. Brush the muffins with a little bit of the molten butter and coat with the cinnamon sugar mixture.
Serve them when done or save them in the fridge for up to 2 days. But they do get a little bit dry the longer you wait. And to be honest it would be impossible to save these for that long when you had your first bite. Enjoy!