Description
These air fryer churros have a crisp golden exterior, soft tender center, and a generous cinnamon-sugar coating, all without deep frying. Serve them warm for an easy homemade dessert or sweet snack.
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
Instructions
- Add the water, diced butter, 2 teaspoons granulated sugar, and salt to a medium saucepan. Heat over medium-high heat until the butter melts and the mixture comes to a boil, then remove from the heat.
- Add all of the flour at once and stir vigorously with a wooden spoon or silicone spatula for about 1 minute, until completely incorporated.
- Return the saucepan to medium-low heat and cook the dough for 1 to 2 minutes, stirring constantly, until thick and pulling cleanly away from the sides of the pan.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for about 3 minutes to cool slightly.
- Add the eggs one at a time, mixing completely after each addition. Mix in the vanilla, scraping the bowl as needed, until the dough is smooth, glossy, and thick.
- Transfer the dough to a piping bag fitted with a large closed star tip. Pipe approximately 4-inch-long and ¾-inch-wide churros onto a parchment-lined baking sheet, cutting the dough cleanly at the end of each churro.
- Freeze the piped churros for 30 minutes to help them hold their shape.
- Arrange the chilled churros in the air fryer basket with approximately 1 inch of space between each one.
- Air fry at 375°F (190°C) for 8 minutes. Flip the churros, reduce the temperature to 325°F (163°C), and air fry for another 8 minutes, or until golden brown and cooked through.
- Meanwhile, combine the remaining ½ cup granulated sugar and ground cinnamon in a shallow bowl.
- While the churros are still hot, roll them in the cinnamon-sugar mixture until evenly coated. If needed, lightly spray them with vegetable oil spray to help the coating stick. Serve warm.
Notes
Freezing the piped dough for 30 minutes helps the churros maintain their ridged shape during air frying.
Do not overcrowd the air fryer basket; leave space between the churros for proper air circulation and a crisp exterior.
Serve with chocolate ganache, melted chocolate, caramel sauce, dulce de leche, vanilla glaze, fresh berries, or ice cream.
For chocolate churros, add a little cocoa powder to the cinnamon-sugar coating or drizzle the finished churros with melted chocolate.
For extra spice, increase the cinnamon or add a small pinch of nutmeg.
Churro bites can be made by piping shorter pieces; check them earlier because smaller pieces may cook more quickly.
Store cooled leftovers in an airtight container at room temperature for up to 2 days.
Reheat in the air fryer at 350°F (175°C) for 2 to 4 minutes to restore crispness.
For make-ahead churros, freeze the piped uncooked dough until solid, transfer to a freezer-safe container, and air fry from frozen, adding extra cooking time as needed.
- Prep Time: 44 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
