Air Fryer Churros
Why this recipe works
- Crisp without deep-frying: A light brushing of oil helps the piped dough brown and crisp in the air fryer while keeping the method more contained than traditional frying.
- Crunchy outside, tender inside: Cooking the flour into a smooth dough before piping gives the churros structure, with a crisp shell and soft, slightly buttery centre.
- Sweetness with contrast: Cinnamon sugar gives the warm churros their classic coating, while the dark chocolate sauce adds enough bitterness to balance the sweetness.
Get the most out of this recipe
Texture tips
- For a crisper finish: Leave space between the piped churros so hot air can circulate; crowded batches will steam rather than crisp.
- Watch the colour: Air fry until deep golden rather than pale; undercooked churros can soften quickly after coating.
- Pipeable dough: The dough should be glossy and thick enough to hold ridges from the piping bag. If it looks loose, beat a little longer before piping.
Common mistakes
- Adding eggs too soon: Let the cooked dough cool until warm rather than steaming before beating in the eggs, otherwise they can scramble.
- Overfilling the basket: Cook in batches and keep clear gaps between churros so they brown evenly and keep their shape.
- Coating too late: Roll the churros in cinnamon sugar while still hot, when the coating clings best.
Make-ahead tips
- Best served fresh: Churros have the best contrast of crisp exterior and tender centre soon after air-frying.
- Recrisp before serving: Reheat cooled churros in the air fryer at 180°C (355°F) until crisp and piping hot, then serve straight away.
- Freeze before coating: Freeze cooked, cooled churros without cinnamon sugar, then air-fry from frozen and coat once hot.
Authenticity notes
- Air fryer adaptation: Classic churros are usually fried, but the air fryer gives a practical home version with less oil and easier cleanup.
- Chocolate for dipping: Serving churros with a thick dark chocolate sauce reflects one of their most recognisable pairings.
Equipment you'll need
Ingredients
Churros
Cinnamon sugar
Chocolate sauce
Instructions
- In a shallow bowl, mix the caster sugar and ground cinnamon and set aside. Lightly brush the air fryer basket with a little sunflower oil.
- Put the water, unsalted butter and fine sea salt in a saucepan over medium heat and bring to the boil. Tip in the plain flour all at once and beat hard until the dough forms a smooth ball and a thin film forms on the base of the pan.
- Transfer the dough to a mixing bowl and leave for 5 minutes so it is warm rather than hot. Beat in the eggs one at a time until the dough is glossy, thick and pipes cleanly.
- Spoon the dough into a piping bag. Pipe 10 to 12 cm lengths into the air fryer basket, leaving space between each, then lightly brush the tops with a little more sunflower oil.
- Air-fry at 200°C (390°F) for 10 to 12 minutes, turning halfway, until deep golden and crisp. Cook in batches, brushing the basket again with sunflower oil if needed.
- While the churros are hot, roll them in the cinnamon sugar until well coated. Set aside while you make the sauce.
- For the chocolate sauce, finely chop the dark baking chocolate and put it in a small saucepan with the water. Warm gently, whisking, until smooth and glossy, then serve immediately alongside the churros.
Recipe notes
Tips
- Let the dough cool slightly before adding the eggs so they do not scramble; it should feel warm to the touch, not steaming.
- If the dough is too stiff to pipe, beat it for another 30 seconds; if it is too loose, it likely needs a little more beating to emulsify properly.
- Food safety: if you are pregnant, elderly, or immunocompromised, use eggs with a food safety assurance mark and serve the churros straight after cooking.
Substitutions
- Replace Ground cinnamon with Speculaas spice mix for a more spiced coating.
- Replace Sunflower oil with Vegetable oil for brushing the basket and churros.
Storage
- Refrigerate up to 2 days
- Churros are best fresh. Store cooled churros airtight; reheat in an air fryer at 180°C (355°F) for 3 to 5 minutes until crisp and piping hot. Freeze cooled churros (without cinnamon sugar) for up to 1 month, then air-fry from frozen at 180°C (355°F) for 6 to 8 minutes; toss in cinnamon sugar after reheating.
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Recipe overview
- Servings: 4 servings
- Yield: churros and chocolate sauce
- Total time: 45min (38min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Eggs Gluten Milk Wheat
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