Name: Air Fryer Churros
Prep time: 44 min
Cook time: 16 min
Total time: 1 h
Cuisine: Spanish-Inspired
Ingredients: ⅔ cup water; ¼ cup unsalted butter, diced; 2 teaspoons granulated sugar; ¼ teaspoon salt; ¾ cup all-purpose flour; 2 large eggs; ½ teaspoon vanilla extract; ½ cup granulated sugar; 1½ teaspoons ground cinnamon

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These air fryer churros are one of my favorite ways to enjoy the classic cinnamon-sugar treat without deep frying. I get a beautifully crisp exterior, a soft and tender center, and plenty of sweet cinnamon flavor in every bite. I love making them as an easy homemade dessert, weekend treat, or sweet snack for the family.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

⅔ cup water

¼ cup unsalted butter, diced

2 teaspoons granulated sugar

¼ teaspoon salt

¾ cup all-purpose flour

2 large eggs

½ teaspoon vanilla extract

½ cup granulated sugar

1½ teaspoons ground cinnamon

Directions

I add the water, diced butter, 2 teaspoons of granulated sugar, and salt to a medium saucepan. I heat the mixture over medium-high heat until the butter melts and everything comes to a boil. As soon as it boils, I remove the saucepan from the heat.

I add all of the flour at once and stir vigorously with a wooden spoon or silicone spatula for about 1 minute, until the flour is completely incorporated.

I return the saucepan to medium-low heat and continue cooking the dough for 1 to 2 minutes while stirring constantly. I look for a thick, mashed-potato-like consistency that pulls cleanly away from the sides of the saucepan. This step helps remove excess moisture.

I transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. A hand mixer also works. I mix the dough on medium speed for about 3 minutes so it can cool slightly.

I add the eggs one at a time, making sure each egg is fully mixed into the dough before adding the next. Then I mix in the vanilla extract. I scrape the sides and bottom of the bowl as necessary and continue mixing until the dough is smooth, glossy, and thick.

I transfer the dough to a piping bag fitted with a large closed star tip. I pipe approximately 4-inch-long and ¾-inch-wide churros onto a parchment-lined baking sheet. I use a paring knife to cut the dough cleanly at the end of each churro.

I place the piped churros in the freezer for 30 minutes. Chilling them helps the churros maintain their shape when they go into the air fryer.

I arrange the chilled churros in the air fryer basket, leaving approximately 1 inch of space between them so the hot air can circulate properly.

I air fry the churros at 375°F (190°C) for 8 minutes. I then flip them, reduce the temperature to 325°F (163°C), and cook for another 8 minutes, or until they are golden brown and cooked through.

While the churros finish cooking, I combine the remaining ½ cup granulated sugar with the cinnamon in a shallow bowl.

While the churros are still hot, I roll them in the cinnamon-sugar mixture until evenly coated. If the cinnamon sugar isn't sticking well, I lightly spray the churros with vegetable oil spray before coating them.

Servings and Timing

This recipe makes approximately 8 servings.

Prep time: 44 minutes

Cooking time: 16 minutes

Total time: 1 hour

Servings: 8

Calories: approximately 190 kcal per serving

The total preparation time includes the 30 minutes I use to freeze the piped churros before air frying.

Variations

For chocolate churros, I like adding a little cocoa powder to the cinnamon-sugar coating. I can also drizzle the finished churros with melted chocolate for an even richer dessert.

For extra cinnamon flavor, I increase the amount of ground cinnamon in the coating. A small pinch of nutmeg can also add another warm flavor that pairs nicely with the cinnamon.

When I want a more indulgent dessert, I serve the warm churros with chocolate ganache, caramel sauce, dulce de leche, or a vanilla glaze for dipping.

I can also make shorter churro bites instead of full-size churros. I simply pipe smaller pieces and keep an eye on them in the air fryer because smaller churros may cook more quickly.

For a different coating, I sometimes replace the cinnamon sugar with powdered sugar or coat the churros in vanilla sugar.

Storage/Reheating

I think these churros taste best shortly after air frying, when the outside is still crisp and the center is warm and tender. If I have leftovers, I allow them to cool completely before placing them in an airtight container.

I store leftover churros at room temperature for up to 2 days. I avoid refrigerating them when possible because refrigeration can affect their crisp texture.

To reheat them, I put the churros back in the air fryer at about 350°F (175°C) for 2 to 4 minutes. I find that air frying restores their crispy exterior much better than microwaving.

If I want to prepare the churros ahead of time, I freeze the piped, uncooked dough on the baking sheet until solid and then transfer the pieces to a freezer-safe container or bag. I can air fry them from frozen, adding a little extra cooking time when necessary.

FAQs

Why do I freeze churros before air frying?

I freeze the piped dough because it makes the churros firmer and helps them maintain their ridged shape while air frying. It also makes the individual pieces easier for me to transfer into the air fryer basket without damaging them.

Why are my air fryer churros not crispy?

If my churros aren't crispy enough, I first make sure I haven't overcrowded the air fryer basket. Leaving space between each churro allows the hot air to circulate. I also make sure the dough has been cooked briefly in the saucepan to remove excess moisture and that the churros are cooked until properly golden.

Can I make air fryer churros without a piping bag?

I can use a sturdy zip-top bag with a corner cut off if I don't have a piping bag, although I won't get the same traditional ridged appearance. I prefer using a piping bag with a large star tip because those ridges create more surface area for a crisp exterior and cinnamon-sugar coating.

Can I make the churro dough ahead of time?

Yes. I prefer piping the dough first and freezing the individual churros rather than storing a large batch of dough. Once the piped churros are firm, I can transfer them to a freezer-safe container and keep them frozen until I'm ready to cook them.

What can I serve with air fryer churros?

I love serving warm churros with melted chocolate, chocolate ganache, caramel sauce, dulce de leche, or vanilla glaze. I can also serve them with fresh berries or ice cream when I want to turn them into a more substantial dessert.

Conclusion

These air fryer churros give me everything I want from a homemade churro: a golden, crisp exterior, a soft center, and a generous cinnamon-sugar coating. I especially like that I can make them at home without heating a large amount of frying oil.

Whether I make them for dessert, a weekend snack, a party, or simply because I'm craving something sweet, these churros are easy to enjoy straight from the air fryer. I serve them while they're still warm, add my favorite dipping sauce, and enjoy that classic cinnamon-sugar flavor in every bite.