Description
Crispy, golden-brown churros made easy in your air fryer! These delightful treats are coated in cinnamon sugar and perfect with a rich chocolate dipping sauce.
Ingredients
Scale
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/2 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the water, butter, and salt. Bring the mixture to a rolling boil over medium-high heat. Make sure the butter is completely melted before the water boils.
- Once boiling, immediately remove the saucepan from the heat. Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Let the dough cool slightly for about 5-10 minutes. You should be able to comfortably touch the dough without burning yourself.
- Crack one egg into the dough and mix well until fully incorporated. Repeat with the remaining two eggs, adding one at a time and mixing thoroughly after each addition.
- Stir in the vanilla extract. Mix until everything is evenly combined. The dough should be smooth, glossy, and pipeable.
- Transfer the churro dough to a piping bag fitted with a large star tip (like a Wilton 1M).
- Preheat your air fryer to 400°F (200°C).
- Lightly grease the air fryer basket with cooking spray.
- Carefully pipe the churro dough directly into the air fryer basket, cutting the dough with scissors or a knife to your desired length (usually about 4-6 inches). Don’t overcrowd the basket; work in batches if necessary.
- Air fry for 6-8 minutes, or until the churros are golden brown and crispy. You might need to flip them halfway through for even browning.
- Remove the churros from the air fryer and place them on a wire rack to cool slightly.
- While the churros are still warm, prepare the cinnamon-sugar coating. In a shallow dish, combine the granulated sugar and ground cinnamon. Mix well.
- Roll each churro in the cinnamon-sugar mixture, ensuring it’s evenly coated.
- Serve immediately and enjoy!
- While the churros are air frying, you can prepare the chocolate sauce. In a heatproof bowl, combine the heavy cream and chocolate chips.
- Microwave in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth.
- Stir in the butter and vanilla extract.
- Serve the chocolate sauce warm alongside the churros for dipping.
Notes
- Don’t overmix the dough: Overmixing can develop the gluten in the flour, resulting in tough churros. Mix just until the ingredients are combined.
- Cool the dough slightly: Letting the dough cool slightly before adding the eggs prevents them from cooking and ensures a smooth batter.
- Use a star tip: A star tip gives the churros their classic ridged shape, which helps them cook evenly and become extra crispy.
- Don’t overcrowd the air fryer: Overcrowding the air fryer will result in uneven cooking. Work in batches if necessary.
- Adjust cooking time as needed: Air fryers can vary in cooking time, so keep a close eye on the churros and adjust the cooking time as needed.
- Coat while warm: Coating the churros while they are still warm helps the cinnamon-sugar mixture stick.
- Serve immediately: Churros are best when fresh and crispy.
- Experiment with flavors: You can add other spices to the cinnamon-sugar coating, such as nutmeg or cardamom. You can also add a pinch of cayenne pepper for a spicy kick.
- Storage: If you have leftover churros, store them in an airtight container at room temperature. They will lose some of their crispness, but you can reheat them in the air fryer for a few minutes to restore their texture.
- Make ahead: You can prepare the churro dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before piping and air frying.
- Prep Time: 20 minutes
- Cook Time: 8 minutes