Today we’re going to make churros in the air fryer

Today we’re going to make churros in the air fryer. I was worried about them holding their shape and getting that nice crunch they get when you deep fry them but they turned out really good and were easy to make. I’m going to be showing you how to make them in an oven style and a basket style air fryer.

Why You’ll Love This

I was worried about them holding their shape and getting that nice crunch they get when you deep fry them but they turned out really good and were easy to make.

My kids eat them as fast as I make them.

Ingredients

• For the dough:

  • one cup of water
  • a third of a cup of butter cut into pats
  • two tablespoons of sugar
  • fourth of a teaspoon of salt
  • flour
  • two eggs cracked
  • one teaspoon of vanilla

• For the cinnamon sugar mixture:

  • Half a cup of sugar
  • three-fourths teaspoon of cinnamon

• Other:

  • olive oil

Instructions

1. First we’re going to make the dough on the stovetop.
2. We need one cup of water, a third of a cup of butter cut into pats, two tablespoons of sugar, fourth of a teaspoon of salt, you’re going to bring that to a boil.
3. Once your water comes to a boil and the butter has melted you want to just keep stirring it so it doesn’t scorch.
4. Then we’re going to slowly add in the flour.
5. Actually turn your heat down as well.
6. Start stirring in your flour and then once it starts coming together I shut off my heat and I remove it completely from the heat and you just keep stirring.
7. It’s going to form a ball and once it’s all mixed it’s going to kind of almost look like play-doh in a way.
8. I’m going to be adding the rest of the ingredients using my stand mixer but you can do this with a hand mixer as well.
9. You go ahead and just put the dough in the mixing bowl.
10. I’ve already got my two eggs cracked so one teaspoon of vanilla.
11. I put that right in with my eggs and we’re going to get the mixer going and pour it all in right away.
12. I’m going to start it kind of slow and then pour them in.
13. Once the eggs are kind of broke I’m going to really crank it up.
14. I’m going to scrape mine down.
15. When it’s done it’s going to kind of look like wet mashed potatoes.
16. Once you have it all mixed we’re going to move it to our piping bag.
17. If you don’t have a piping bag you can go ahead and put it in like a ziploc bag and just snip the tip.
18. I’m going to be using a large piping bag with a large star tip so it’ll give it that nice churro shape.
19. Once you get it all in your piping bag you’re just going to want to work it down.
20. Keep working until it just comes out.
21. So we’re going to put them on a sheet pan before we put them in the freezer.
22. I’m just going to give it a light spray of olive oil and then you’re going to pipe them depending on how big your tray or your basket is.
23. I’m going to do them kind of in the middle.
24. You’re going to fill up your tray as much as you can.
25. Once your tray is filled you’re going to put them in the freezer for 40 minutes to an hour.
26. While those are in the freezer you can go ahead and get your cinnamon sugar mixture ready to go.
27. Half a cup of sugar, three-fourths teaspoon of cinnamon and you mix it up.
28. Now we’ll set that aside until after they’ve cooked.
29. So before you move them to your tray you’re going to want to give them a quick spritz of oil.
30. I’m just using olive oil.
31. On the oven style tray I can put about eight to ten.
32. And then with the basket I’m going to put just two and work them around until I fill it up.
33. We’re going to put them on the middle shelf.
34. Custom, 14 minutes and we’re going to set it to 375.
35. Start.
36. And at the halfway point you just let it go.
37. So we’re going to select roast to get the 375 temperature and we’re going to drop the time to 10 minutes.
38. Start.
39. You want to take them out.
40. Put them in your cinnamon sugar.
41. Nice and covered.

Cooking Tips

Actually turn your heat down as well you don’t want to burn your flour.

You’ve got to keep moving you don’t want to burn anything.

Some recipes will tell you to wait until this cools completely to room temperature. You don’t need to.

You don’t want them to touch each other. You just want to space them out so there’s enough room for the air to circulate around them.

Again it’s a hard dough so when you get to the end you can either just push it down and it’ll break or you could probably use a knife. Whatever works for you.

You can keep them kind of close. I just wouldn’t have them touch so they don’t freeze together.

Serving Suggestions

And once you have them all done you can serve them up.

I’ve seen where people like to have them with Nutella or chocolate sauce or even fresh vanilla ice cream.

They’re really good to have with them.

I hope you end up liking this recipe as much as we do.

My kids eat them as fast as I make them.

I even have one for air fried Oreos.

You’ll no longer have to go to the fair.