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Air Fryer Churros - Crispy, Light, and Easy at Home

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Water – 1 cup
  • Unsalted butter – 6 tablespoons (85 g)
  • Granulated sugar – 1 tablespoon (for dough)
  • Kosher salt – 1/4 teaspoon
  • All-purpose flour – 1 cup, measured by spoon-and-level
  • Large eggs – 2 (room temperature)
  • Vanilla extract – 1 teaspoon
  • Cooking spray or neutral oil – for the basket and dough
  • Granulated sugar – 1/2 cup (for coating)
  • Ground cinnamon – 1 to 2 teaspoons
  • Dark or semisweet chocolate – 4 oz, chopped
  • Heavy cream – 1/2 cup
  • Pinch of salt and 1/2 teaspoon vanilla (optional)

Method
 

  1. Preheat the air fryer: Set to 375°F (190°C) for 5 minutes. Lightly oil or spray the basket to prevent sticking.
  2. Make the choux base: In a saucepan, combine water, butter, 1 tablespoon sugar, and salt. Bring to a rolling simmer over medium heat until the butter melts.
  3. Add the flour: Turn heat to low. Add flour all at once and stir vigorously with a wooden spoon. Cook and stir 1 to 2 minutes until the dough pulls away from the pan and forms a smooth ball. This step dries the dough slightly for better texture.
  4. Cool briefly: Transfer the dough to a bowl. Let it cool 5 minutes so it doesn’t scramble the eggs.
  5. Beat in eggs: Add vanilla and one egg. Beat until fully absorbed and smooth. Add the second egg and beat again. The dough should be thick, glossy, and pipeable—like sticky mashed potatoes. If it’s too stiff to pipe, beat in 1 to 2 teaspoons water.
  6. Prepare the piping bag: Fit a piping bag with a large star tip (such as 1M or Ateco 824). Fill with dough. If using a zip-top bag, snip a 1/2-inch corner. For better ridges, you can nest a star tip inside the bag.
  7. Pipe the churros: On a sheet of parchment, pipe 4- to 6-inch lengths. Lightly oil the tops with a brush or mist. Cut the parchment around each churro strip to make transfer easier. Alternatively, pipe straight into the oiled basket in short lengths, leaving space between pieces.
  8. Air fry: Arrange churros in a single layer, leaving room for air flow. Air fry at 375°F (190°C) for 8 to 10 minutes, turning once halfway. They should be puffed and golden brown. Work in batches.
  9. Mix the coating: In a shallow bowl, combine 1/2 cup sugar with 1 to 2 teaspoons cinnamon to taste.
  10. Coat while warm: As soon as each batch finishes, brush lightly with oil or a touch of melted butter for better adhesion, then roll in cinnamon sugar. The warmth helps the coating stick.
  11. Make the chocolate sauce (optional): Warm cream until steaming. Pour over chopped chocolate, let sit 2 minutes, then whisk until smooth. Add a pinch of salt and vanilla if you like.
  12. Serve: Enjoy immediately with chocolate sauce. Air-fried churros are best fresh.