Effortless Air Fryer Churros (Print Version)
# Ingredients:
→ For the Churro Mixture
01 -
1 teaspoon vanilla extract
02 -
1/3 cup plus 1 tablespoon unsalted butter
03 -
1 large egg
04 -
1 cup water
05 -
1 cup all-purpose flour
06 -
1 teaspoon salt
07 -
2 tablespoons granulated sugar
→ Cinnamon-Sugar Finish
08 -
1 tablespoon ground cinnamon
09 -
1 cup regular sugar
→ For Cooking
10 -
Melted butter or nonstick cooking spray
# Instructions:
01 -
In a pot, combine butter, sugar, salt, and water. Heat it up until it boils. When it's bubbling, lower the heat and start sprinkling in the flour bit by bit as you stir. Stir with energy until it turns into a smooth ball that pulls away from the sides. Turn off the heat - you deserve a break!
02 -
Put the hot dough in a bowl and let it cool slightly for 4 to 5 minutes. You want it warm but not boiling. Crack in the egg and pour in the vanilla. Use a hand mixer to beat the mixture until it's glossy. You're aiming for firm and soft enough to push through a piping bag.
03 -
Fill up a piping bag with your dough and use a star nozzle if you've got one, or a plain tip works too. Heat your air fryer to 375°F, and make sure to oil the basket well to avoid sticking disasters.
04 -
Pipe the dough straight into the air fryer, forming pieces around 2-3 inches long. Make sure to leave enough space between each one for them to puff up nicely. Not a fan of piping? Just use a spoon to drop little mounds of dough instead. Easy peasy!
05 -
Mist or brush a bit of butter over your churros, then pop the basket into the air fryer. Cook for 10-12 minutes until they've got that golden, crunchy outside. Depending on the size of your fryer, you might need a few sessions.
06 -
Mix cinnamon and sugar in a wide, shallow bowl. Once your churros are hot out of the fryer, toss them in the mixture. A swipe of melted butter can help the coating stick better if needed.
07 -
These golden treats are best eaten fresh! Pair them with caramel, chocolate, or Nutella for dipping. Blink, and they'll all be gone!
# Notes:
01 -
These churros are crunchy outside, soft inside, minus the extra oil from frying.
02 -
Whip up the dough a day ahead and keep it in the fridge until you're ready to cook.
03 -
No piping bag? No problem. Just cut a corner off a resealable bag and use that instead.