Air Fryer Churros

Ingredients

Steps

1. 1

   In a medium saucepan, combine the water, butter, sugar, and salt. Heat over medium-high heat until the butter is melted and the mixture is boiling, then immediately remove from the heat.

2. 2

   Add all the flour at once and stir vigorously with a wooden spoon or silicone spatula until all the flour is incorporated, about 1 minute.

3. 3

   Return the pan to medium-low heat and cook, stirring constantly, for 1 to 2 minutes to cook off excess moisture. The mixture should look like very thick mashed potatoes and pull cleanly away from the sides and bottom of the pot. Transfer it to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer right in the pot).

4. 4

   Mix on medium speed for about 3 minutes, until the mixture has cooled slightly. Add the eggs one at a time, mixing until thoroughly combined before adding the next, then add the vanilla. Scrape the sides and bottom of the bowl as needed. The dough should be smooth, glossy, and thick, holding its shape for a few seconds when swiped with a spatula before slowly falling back.

5. 5

   Transfer the dough to a piping bag fitted with a large closed star tip (Wilton 1M). Pipe churros about 4 inches long and ¾ inch wide onto a small parchment-lined baking sheet, using a paring knife to cut the dough cleanly at the tip after each one.

6. 6

   Freeze the piped churros for 30 minutes.

7. 7

   Place the chilled churros in the air fryer basket, leaving about 1 inch of space between each. Air fry at 375°F for 8 minutes, flip once, then air fry at 325°F for another 8 minutes, until golden brown and dry in the center.

8. 8

   Meanwhile, stir the sugar and cinnamon together in a shallow, wide bowl. While the churros are still hot, toss them in the cinnamon sugar. If the sugar isn't sticking, spray them lightly with vegetable spray before dredging.