Air Fryer Churros

A recipe for making churros in an air fryer, yielding approximately 12–15 churros. The process involves creating a choux pastry base, piping the dough, and air frying until golden brown before coating in cinnamon sugar.

Ingredients

• 1 cup water
• 6 tablespoons unsalted butter (cut into small cubes)
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 2 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• ⅓ cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)
• 3 tablespoons unsalted butter (melted, for brushing)

Instructions

1. Preheat the air fryer to 360°F (180°C) for about 5 minutes. Cut parchment paper to fit the basket and lightly spray or brush with oil or melted butter.
2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat, stirring frequently.
3. Remove from heat and immediately add the flour. Stir vigorously until the mixture forms a smooth, cohesive ball of dough that pulls away from the pan.
4. Let the dough rest for 3 to 5 minutes to cool slightly. Add vanilla extract and one egg, stirring until fully incorporated. Add the second egg and stir until the dough is thick, smooth, glossy, and pipeable.
5. Fit a piping bag with a large open star tip. Pipe straight strips of dough (4 to 5 inches long) onto the prepared parchment paper, leaving space between each churro.
6. Lightly brush or spray the top of the piped dough with melted butter or neutral oil. Air fry at 360°F (180°C) for 10 to 12 minutes, checking halfway through and flipping if necessary until deeply golden brown and crispy.
7. While churros cook, mix the remaining sugar and cinnamon in a shallow bowl. Once churros are out of the air fryer, brush them with remaining melted butter and immediately roll in the cinnamon-sugar mixture.
8. Serve immediately, optionally with dipping sauces like chocolate ganache, salted caramel, or dulce de leche.

Notes

Do not skip the cooling step before adding eggs to prevent scrambling. Use a sturdy piping bag (canvas or silicone) as the dough is thick. Piping onto individual parchment strips can help with transfer. Nutrition per serving (approx. 3 churros): 310 kcal, 14g Total Fat, 8g Saturated Fat, 65mg Cholesterol, 145mg Sodium, 42g Total Carbohydrates, 1g Dietary Fiber, 18g Sugars, 4g Protein.