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Air Fryer Churros

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Crispy, golden churros made with classic choux pastry and coated in cinnamon sugar — no deep frying or pot of hot oil required. The air fryer delivers a uniformly golden exterior and light, airy interior in about 10 minutes.

Ingredients

Scale
  • Churro Dough:
  • 1 cup (240ml) water
  • ½ cup (113g) unsalted butter, cut into cubes
  • 1 tbsp granulated sugar
  • ¼ tsp fine salt
  • 1 cup (125g) all-purpose flour
  • 3 large eggs, beaten
  • 1 tsp pure vanilla extract
  • Oil spray (for coating before air frying)
  • Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 1½ tsp ground cinnamon
  • 2 tbsp unsalted butter, melted
  • Optional Chocolate Dipping Sauce:
  • 3 oz (85g) dark chocolate (70% cacao), roughly chopped
  • ¼ cup (60ml) heavy cream
  • 1 tsp honey or corn syrup
  • Pinch of fine salt and cayenne (optional, for Mexican hot chocolate variation)

Instructions

  1. Combine water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a full rolling boil, then add all the flour at once and stir vigorously. Cook over medium heat for 2–3 minutes, stirring constantly, until the dough pulls away from the sides of the pan and forms a smooth ball.
  2. Remove from heat and cool for 5–8 minutes. Add vanilla extract and beaten eggs in 3–4 additions, beating vigorously after each, until the dough is smooth, glossy, and just stiff enough to hold a peak.
  3. Fit a piping bag with a large star tip (Wilton 1M or equivalent) and fill with the warm dough. Pipe churros onto parchment paper in 4–5 inch lengths, then refrigerate for 20–30 minutes to firm the ridges.
  4. Preheat the air fryer to 375°F (190°C) for 3 minutes. Spray the basket generously with cooking spray, then arrange chilled churros in a single layer with 1 inch between each. Spray the churros with cooking spray.
  5. Air fry for 8–10 minutes, flipping once at the 5-minute mark, until deep golden brown all over. Finished churros should have a uniform golden-amber color on all ridges.
  6. Remove churros immediately and brush with melted butter. Combine sugar and cinnamon in a shallow dish and roll each churro to coat. Serve immediately with chocolate dipping sauce if desired.

Notes

Chill before air frying: Refrigerating piped churros for 20–30 minutes is the single most impactful step — it firms the ridges so they survive the initial heat blast and hold cinnamon sugar. Unchilled churros flatten and lose definition.

Coat while hot: Cinnamon sugar adheres best immediately out of the air fryer. Brush with melted butter first to create a tacky surface, then roll — without the butter, most of the coating falls off within minutes.

Make-ahead option: Pipe churros onto parchment and freeze before air frying. Cook directly from frozen, adding 2–3 extra minutes to the cook time.

Find it online: https://airfrycentral.com/air-fryer-churros/