Air Fryer Churros Filled With Dulce de Leche

Ingredients

For the Churro Dough:

• Water: $\frac{2}{3}$ cup (160 ml)
• Unsalted Butter: $\frac{1}{4}$ cup (56g), diced
• Granulated Sugar: 2 teaspoons
• Salt: $\frac{1}{4}$ teaspoon
• All-Purpose Flour: $\frac{3}{4}$ cup (90g)
• Large Eggs: 2 (at room temperature)
• Vanilla Extract: $\frac{1}{2}$ teaspoon

For the Cinnamon-Sugar Coating:

• Granulated Sugar: $\frac{1}{2}$ cup (100g)
• Ground Cinnamon: 1 teaspoon
• Salt: A tiny pinch

For the Filling & Assembly:

• Dulce de Leche: $\frac{1}{2}$ cup (store-bought or homemade), smooth and loaded into a piping bag fitted with a thin round nozzle
• Cooking Oil Spray: (Avocado or canola oil spray works best for air frying)

Instructions

Step 1: Make the Choux Pastry Dough

1. In a medium saucepan, combine the water, diced unsalted butter, 2 teaspoons of granulated sugar, and salt.
2. Place over medium-high heat and bring the mixture to a rolling boil, ensuring the butter is completely melted.
3. Immediately remove the saucepan from the heat. Add all of the all-purpose flour at once.
4. Vigorously stir with a wooden spoon or a sturdy silicone spatula until the flour absorbs all the liquid and a cohesive, smooth ball of dough forms.

Step 2: Cool and Incorporate Eggs

1. Transfer the dough to a mixing bowl. Let it cool down for 3 to 5 minutes so it is not hot enough to scramble the eggs.
2. Add the vanilla extract and the first egg. Beat thoroughly using a hand mixer or a wooden spoon until the egg is completely incorporated into the dough (the mixture may initially look separated, but keep mixing).
3. Add the second egg and continue to beat until the dough becomes smooth, glossy, and thick.

Step 3: Pipe the Churros

1. Fit a large piping bag with an open star tip (such as a Wilton 1M tip). Transfer the warm churro dough into the piping bag.
2. Line a baking sheet with parchment paper. Pipe 4-inch-long straight strips of dough onto the parchment.
3. Pro Tip: For the best structural shape, place the parchment sheet with the piped churros into the freezer for 30 minutes before air frying.

Step 4: Air Fry to Perfection

1. Preheat your air fryer to $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) for 3 minutes.
2. Lightly coat the air fryer basket with cooking oil spray. Carefully transfer the churro strips into the basket in a single layer, leaving at least 1 inch of space between each piece to allow proper air circulation.
3. Generously spray the tops and sides of the raw churros with oil spray to help them crisp and turn golden.
4. Air fry at $375^\circ\text{F}$ ( $190^\circ\text{C}$ ) for 8 minutes.
5. Open the basket, gently flip the churros over, reduce the air fryer temperature to $325^\circ\text{F}$ ( $160^\circ\text{C}$ ), and air fry for another 6 to 8 minutes until they are deeply golden brown, rigid, and dry on the inside. Repeat in batches if necessary.

Step 5: Coat and Fill

1. While the churros are air frying, mix the $\frac{1}{2}$ cup of granulated sugar, ground cinnamon, and a pinch of salt together in a shallow dish.
2. As soon as a batch of churros comes out of the air fryer, roll them immediately in the cinnamon-sugar mixture while they are still hot so the coating adheres securely.
3. Take your piping bag filled with dulce de leche and fitted with a narrow round tip. Gently poke the tip into one end of a churro (about halfway through) and squeeze a small amount of dulce de leche until you feel the weight shift. You can optionally fill both ends.
4. Repeat for all remaining churros and serve immediately while warm!

Nutrition

Calories: 285 kcal · Protein: 4g · Fat: 11g · Carbohydrates: 44g · Saturated Fat: 5g · Fiber: 1g · Sugar: 26g · Sodium: 115mg