Air Fryer Churros Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">120ml water</li><li class="ingredients-single-item">60g unsalted butter</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">75g all-purpose flour</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">½ tsp vanilla extract</li><li class="ingredients-single-item">Cooking spray or oil mister</li><li class="ingredients-single-item">For the coating:</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">For chocolate dipping sauce (optional):</li><li class="ingredients-single-item">100g dark chocolate, chopped</li><li class="ingredients-single-item">80ml heavy cream</li><li class="ingredients-single-item">½ tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Wooden spoon or silicone spatula</li><li class="equipment-single-item">Piping bag</li><li class="equipment-single-item">Star piping tip (10-12mm)</li><li class="equipment-single-item">Scissors or knife</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your air fryer by preheating it to 180°C for 3 minutes. While it's heating, line a baking sheet with parchment paper for placing your piped churros, and combine the cinnamon and sugar in a shallow dish for coating later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a rolling boil over medium-high heat, ensuring the butter completely melts. This liquid mixture needs to be hot enough to partially cook the flour in the next step.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Once boiling, remove from heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan. This cooking of the flour creates the distinctive choux pastry structure that will give your churros their light interior.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the pan to low heat and cook for about 1 minute, continuously stirring to dry out the dough slightly. The dough should look smooth and glossy. This step helps remove excess moisture and is crucial for proper churro texture.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Transfer the dough to a heat-safe bowl and let it cool for 5 minutes – it needs to be warm but not hot enough to cook the eggs. Add eggs one at a time, beating vigorously after each addition until completely incorporated. The dough will initially look separated but will come together as you beat. Add the vanilla with the second egg.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>The finished dough should be smooth, glossy, and thick enough to hold its shape when piped, yet soft enough to pipe easily. It should form a "V" shape when a spoon is lifted from the mixture. If too stiff, add a teaspoon of water; if too runny, it cannot be corrected.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the dough to a piping bag fitted with a large star tip. Cut small squares of parchment paper (about 10 cm × 10 cm) to fit your air fryer basket. Pipe 10-12 cm lengths of dough onto these paper squares, allowing space between each churro as they will expand slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Lightly spray the churros with cooking spray. Place 3-4 churros (on their parchment squares) in the air fryer basket, ensuring they don't touch. Air fry at 180°C for 8-10 minutes until golden brown and crisp. The parchment prevents sticking and makes handling easier.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While still hot, carefully remove the churros from the parchment and immediately roll them in the cinnamon-sugar mixture. The residual heat helps the sugar coating adhere better. Place on a wire rack while cooking remaining batches.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>If making chocolate sauce, heat the cream until just simmering (small bubbles form around the edge), then pour over the chopped chocolate. Let sit for 1 minute, then stir until smooth. Add vanilla and stir again. Transfer to a small serving bowl.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Serve the churros warm with the chocolate dipping sauce if desired. They're best enjoyed fresh, as they lose their crispness over time. If needed, you can reheat cooled churros in the air fryer at 160°C for 1-2 minutes to restore their crunch.</li></ol>