The BEST Air fryer Churros

Ingredients 

• 1 cup Water
• 1/3 cup Butter unsalted
• 1/3 teaspoon Kosher salt
• 2 tablespoon Granulated sugar
• 1 teaspoon Vanilla extract
• 1 cup Flour AP, plain
• 2 Eggs

Assembly

• ½ cup Granulated sugar
• 1 teaspoon Cinnamon
• 2 tablespoon Butter melted

Instructions 

1. In a saucepan, add the butter, sugar, water, vanilla extract, and salt, over medium heat, and mix with a wooden spoon until the butter is melted and the mixture is well mixed.
2. Add the flour, turn the heat to medium-low, and stir constantly using a wooden spoon until you don’t see lumps of flour visible and the mixture is well combined.
3. Keep stirring for 1-2 minutes to release extra moisture from the dough.
4. Transfer the dough to a large mixing bowl and mix with an electric hand mixer for about 2 minutes to cool down the dough.
5. Add 2 eggs, one at a time, and let each egg mix thoroughly into the dough. Mix for another minute to let the mixture mix well and be smooth.
6. Transfer the dough to a pastry bag with a star piping tip and pipe the churros onto a baking sheet lined with parchment paper. Snip the churros with clean scissors.
7. Transfer the pan to the freezer for at least 30 minutes to allow the churros to firm up.
8. Brush the air fryer basket with oil and place the churros in the basket leaving a little bit of space between each churro. Spray the churros with oil spray.
9. Cook the churros in the air fryer at 180c (350f) for 10-12 minutes until golden brown.
10. In a shallow bowl, add the granulated sugar and cinnamon and mix. Brush the churros with a little bit of butter and dip the churros in the cinnamon sugar. Serve warm and enjoy!

Notes

1. Make sure you pipe the puffs to be the same size to make them bake evenly.
2. Avoid opening the air fryer when baking them, and make sure that your air fryer is properly preheated. The heat makes these develop a nice crust.
3. Freeze the piped churros for at least 30 minutes or until they are firm, this will make it easy to transfer them to the air fryer without making a mess.
4. Use a star piping tip for a beautiful and classic churros shape. I use wilton 1M piping tip.
5. Don’t freeze the piped churros for more than 1 hour or they will dry out.
6. Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
7. Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist churros and not dense and dry churros.
8. Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.