📝 About This Recipe
Experience the soul of a Spanish plaza right in your kitchen with these remarkably crisp, air-fried churros. Traditionally deep-fried, this modern version utilizes the circulating heat of an air fryer to achieve that iconic golden-brown exterior and tender, doughy center without the heavy oil. Dusted in a fragrant cinnamon-sugar coating and served with a rich, velvety chocolate ganache, these treats offer a perfect balance of crunch and sweetness.
🥗 Ingredients
The Choux Dough
- 1 cup Water
- 1/2 cup Unsalted butter (cut into small cubes)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Salt
- 1 cup All-purpose flour (sifted)
- 1 teaspoon Vanilla extract (pure extract preferred)
- 2 pieces Large eggs (at room temperature)
- 1-2 tablespoons Vegetable oil (for brushing or spraying)
Cinnamon Sugar Coating
- 1/2 cup Granulated sugar
- 1 tablespoon Ground cinnamon
Spiced Chocolate Dip
- 1/2 cup Dark chocolate chips (60% cacao or higher)
- 1/2 cup Heavy cream
- 1 pinch Cayenne pepper (optional for heat)
- 1/4 teaspoon Ground cinnamon
👨🍳 Instructions
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1
In a medium saucepan, combine the water, cubed butter, 2 tablespoons of sugar, and salt. Bring the mixture to a rolling boil over medium-high heat.
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2
Once boiling, reduce the heat to low and add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive dough ball that pulls away from the sides of the pan.
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3
Continue to cook the dough over low heat for another 1-2 minutes, stirring constantly. This 'cooks out' the raw flour taste and removes excess moisture; look for a thin film forming on the bottom of the pan.
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4
Transfer the dough to a large mixing bowl and let it cool for 5 minutes. You want it warm, but not so hot that it scrambles the eggs.
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5
Add the vanilla extract and the first egg. Beat with a hand mixer or wooden spoon until fully incorporated. It will look curdled at first, but keep mixing until smooth.
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6
Add the second egg and repeat the process until the dough is thick, glossy, and holds its shape.
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7
Fit a large pastry bag with a large open-star tip (like Wilton 1M or 2D). Transfer the dough into the bag.
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8
Preheat your air fryer to 375°F (190°C). Lightly grease the air fryer basket with oil or line it with a perforated parchment paper liner.
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9
Pipe 4-inch strips of dough directly into the air fryer basket, using clean kitchen shears to snip the dough at the end of each strip. Space them 1 inch apart to ensure airflow.
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10
Lightly spray or brush the tops of the piped dough with a tiny bit of vegetable oil to help them brown and crisp up.
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11
Air fry for 10-12 minutes, or until the churros are deeply golden brown and firm to the touch. Do not open the basket for the first 8 minutes to allow them to puff.
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12
While the churros cook, whisk together the 1/2 cup sugar and 1 tablespoon cinnamon in a shallow bowl.
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13
Make the chocolate sauce: Heat the heavy cream in a small bowl in the microwave until simmering. Pour over the chocolate chips, let sit for 2 minutes, then stir until smooth. Mix in the cinnamon and cayenne.
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14
Remove the hot churros from the air fryer and immediately toss them in the cinnamon-sugar mixture until well-coated.
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15
Serve warm with the spiced chocolate dip on the side.
💡 Chef's Tips
Use a large star tip to create deep ridges; these ridges are essential for catching the cinnamon sugar and creating maximum surface area for crunch. Avoid over-crowding the basket; if the air cannot circulate freely, the churros will be soggy rather than crisp. Ensure your eggs are at room temperature to prevent the dough from breaking or becoming lumpy. If the dough feels too soft to pipe, refrigerate the filled pastry bag for 10 minutes before piping to help it hold its shape. For a vegan version, substitute the butter with a high-quality vegan butter stick and use a flax egg or commercial egg replacer.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Cafe de Olla or a strong espresso. Pair with a scoop of dulce de leche or vanilla bean ice cream for an indulgent sundae. Garnish the serving platter with fresh raspberries or sliced strawberries to cut through the richness. Offer a secondary dipping sauce of warm caramel or condensed milk for variety. Enjoy as a festive 'tapas' style dessert after a meal of tacos or paella.