The ultimate Easter dessert recipe
Why Bunny Churros Deserve a Spot at Your Easter Table
They’re impressive enough to make people think you’ve been doing this for years, but simple enough that you can knock out a batch in 30 minutes. Crispy on the outside, soft and pillowy on the inside, and rolled in a cinnamon sugar coating that clings to every single ridge of that star-tipped piped dough, they are deeply, unapologetically delicious.
And then there’s the Nutella. Warm churros meet a little pot of chocolate hazelnut heaven, and honestly? That’s it. That’s the whole argument.
Bunny Churros with Nutella Dipping Sauce
Prep time: 20 minutes
Cooking time: 10 minutes
Makes: 8 Bunnies (2 per serve)
Ingredients:
- 55g caster sugar
- ½ tsp fine sea salt
- 60g unsalted butter
- 260g plain (all-purpose) flour
- High smoke point oil, for deep-frying
To Serve:
- 40 g caster sugar
- 2 tsp ground cinnamon
- 60g Nutella, to serve (15g per serve)
Instructions:
- Combine the 250ml 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 it the mixture comes together as 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 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 the hot oil and, once
submerged, remove the paper so the dough is directly in the oil. - Fry until golden, giving the basket a shake occasionally to prevent the churros
sticking to the bottom. - In a shallow bowl, mix the sugar and cinnamon. Once slightly cooled but still
warm, gently toss the churros in the cinnamon-sugar mixture to coat. - Serve immediately with a little pot of Nutella to dunk
The Magic Is in the Piping
The secret to making these look like actual bunnies (rather than a abstract art installation) is all in how you pipe. Using a fabric piping bag fitted with a medium star tip, you’ll pipe a circle for the face and two oval ears that attach right to the top.
Press the ears in gently so they hold together when they hit the oil, and you’ve got yourself a bunny. Is it going to win a fine arts prize? No. Is it going to make every person at the table say “oh my GOD, that’s cute” before immediately eating it? Absolutely.
The star tip isn’t just for aesthetics either. Those ridges are what give churros their iconic texture, creating more surface area for that cinnamon sugar to do its thing.
Hot Oil Makes For Happy Churros
A high smoke point oil is your best friend here. Get it hot, then carefully slide each churro in on its little square of baking paper. Once it’s submerged, peel the paper away and let the dough do its thing. Give the basket an occasional shake to stop anything sticking to the bottom, and fry until they’re a deep, glorious gold. The smell alone will have people wandering into the kitchen asking suspicious questions.
Once they’re out and just slightly cooled, and this part is important, don’t wait too long! Toss them in the cinnamon sugar mixture. You want them warm enough that the sugar sticks in every nook and cranny, coating each little bunny in a sweet, spiced crust that practically crackles when you bite in.
Serve Immediately (They Will Not Last)
And here’s the thing about churros: they are a right now food. Not a make-ahead food, not a “I’ll just leave these on the counter” food. Pull them from the oil, sugar them up, set out your little pots of Nutella, and call everyone over.
The dipping is non-negotiable.
Something about dunking a warm, cinnamon-sugared bunny ear into silky Nutella hits different — it’s the kind of combination that makes people go quiet for a moment, which in a room full of family at Easter, is genuinely impressive.
This recipe makes eight bunnies (two per serve) which is adorable in theory and wildly optimistic in practice. Budget for people going back for thirds. Consider doubling the batch. You’ve been warned.
The Bottom Line
Bunny Churros are fun, fast, festive, and frankly a little bit sassy for a holiday that usually leans hard into foil-wrapped chocolate and hot cross buns. They’re the recipe that earns you the title of “the one who brought the churros” — and at Easter, that’s a crown worth wearing. So heat up that oil, load up your piping bag, and get ready to make the most delicious little bunnies that have ever met their fate in a pot of cinnamon sugar.
Happy Easter. Hop to it. 🐰
