Easter just got sweeter! These Nutella recipes are perfect for sharing… if they last that long

Bunny Churros with Nutella

Bunny-shaped churros, cinnamon sugar-coated and served with warm Nutella, make the ultimate sweet platter… if you can make them last!

Prep time: 20 minutes
Cooking time: 10 minute
Makes 8 (2 per serve)

Ingredients:

• 55 g caster sugar
• ½ tsp fine sea salt
• 60 g unsalted butter
• 260 g 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:

1. 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.
2. Add the flour and stir well until it the mixture comes together as a dough.
3. 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.
4. 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.
5. Fry until golden, giving the basket a shake occasionally to prevent the churros
   sticking to the bottom.
6. 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.
7. Serve immediately with a little pot of Nutella to dunk.

Carrot Cake Fritters with Nutella

Crispy, sweet, and smothered in Nutella. These are Easter indulgence at its finest!

Prep time: 15 minutes
Cooking time: 15 minutes
Makes 12

Ingredients:

• 250 g carrots, peeled and finely grated
• 2 eggs
• 80 g brown sugar
• 60 ml milk
• 40 g unsalted butter, melted
• 1 teaspoon vanilla extract
• 120 g plain flour
• 1½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt
• 60 g pecans, finely chopped
• Neutral oil, for frying

To serve:

• Icing sugar, to dust
• 15g Nutella, per serve

Instructions:

1. Place the grated carrots in a clean tea towel and squeeze firmly to remove excess moisture.
   They should be damp rather than wet.
2. Whisk the eggs, brown sugar, milk, melted butter and vanilla until smooth then stir in the
   carrots.
3. In a separate bowl, whisk together the flour, baking powder, spices and salt. Fold the dry
   ingredients into the carrot mixture until just combined, then fold through the nuts.
4. Heat a shallow layer of oil in a heavy-based frypan over medium heat. Spoon heaped 2-
   tablespoons of batter into the pan, flattening slightly. Cook for 2–3 minutes per side until
   deep golden and cooked through, adjusting the heat so they colour evenly without burning.
5. Drain briefly on paper towel, lightly dust with icing sugar and serve with Nutella spooned
   over the top

Nutella Crepes with Raspberries and Mascarpone Cheese

Light, dreamy crêpes filled with velvety Mascarpone, finished with a pop of juicy raspberries – it’s the ultimate treat that’s almost too pretty to eat.

Lemon Myrtle & Macadamia Buttermilk Pancakes with Nutella

Who says pancakes have to be plain? These zesty, nutty, oh-so-fluffy stacks are delicious.

Ricotta Pancakes with Nutella

Your breakfast fave just got a serious upgrade – easy to whip up, even easier to devour!

Aussie Mango Pancake Skewers

These Aussie Mango Pancake Skewers are fresh, fruity fun on a stick.

Toasted Sourdough with Strawberries, Passionfruit and Mint

Fancy toast, but make it fun! Crunchy sourdough loaded with Nutella, zingy passionfruit, juicy strawberries and topped with fresh mint = breakfast goals.

Tropical Banana Pancakes with Passionfruit and Toasted Coconut

Add a splash of passionfruit, chopped bananas and a a sprinkle of toasted coconut and you’re in breakfast heaven.