Want to make homemade churros? This version skips the vat full of scalding hot oil, while still delivering the doughy, cinnamony, sugary deliciousness you crave. No risk. All reward.
1 cup Water
1/3 cup Butter, unsalted – cut into cubes
2 tbsp Sugar
1/4 tsp Salt
1 cup All-Purpose Flour
2 Eggs, whole large
1 tsp Vanilla Extract
2 tbsp Sugar
1/2 tsp Cinnamon, ground
- In a medium saucepan, add water, butter, sugar, and salt. Bring to a boil over medium-high heat.
- Reduce heat to low and add flour to the saucepan in small increments. Stir constantly with a rubber spatula and cook until the dough comes together and is smooth.
- Remove from heat and cool for about 5 minutes. Transfer the dough to a food processor.
- Add eggs and vanilla extract to the work bowl and mix until the dough comes together and the mixture is a glue-like texture.
- Transfer dough to a large piping bag fitted with a large star-shaped tip.
- On a greased baking mat, pipe churros into 4-inch lengths and cut the end with scissors.
- Refrigerate piped churros on the baking sheet for 1 hour.
- Preheat the air fryer at 180C for 4 minutes.
- Carefully transfer churros with a spatula to the fry pot, leaving about 1.2cm space between churros, and spray with oil.
- Air fry churros in batches at 180C for 8 minutes. Turn and continue air fry for 6 minutes or until golden brown.
- In a small bowl, mix sugar and cinnamon to make the coating. Immediately transfer air-fried churros into the sugar mixture and toss to coat. Work in batches.
- Serve warm with caramel, hazelnut spread, or chocolate dipping sauce.
Recipe: Mini Churros
Serving in this recipe: 2
Total Fat: 35.8g 55%
Saturated Fat: 20.6 g 102.9%
Cholesterol: 266.5 mg 88.8%
Sodium: 369.9 mg 15.4%
Total Carbs: 74.1 g 24.7%
Dietary Fiber: 2 g 8.1%
Sugar: 25.8 g
Protein: 13.1 g 26.2%
Vitamin A: 22.4% Vitamin C: 0%
Calcium: 6.5% Iron: 21.4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.