Ingredients:

  • 1 cup (240ml) water
  • 0.5 cup (115g) unsalted butter, cubed
  • 2 tbsp granulated sugar
  • 0.5 tsp salt
  • 1 cup (125g) all-purpose flour
  • 1 tsp pure vanilla extract
  • 1 large egg, room temperature
  • 0.5 cup (100g) granulated sugar for coating
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, melted

Instructions:

  1. In a medium saucepan, combine the water, cubed butter, 2 tbsp sugar, and salt. Bring to a rolling boil over medium heat.
  2. As soon as the butter is fully melted, add the flour all at once. Stir vigorously with a wooden spoon until the flour is incorporated and a smooth dough ball forms that pulls away from the sides of the pan. Continue cooking for 1–2 minutes to cook out the raw flour taste.
  3. Transfer the warm dough to a bowl and let it cool for 5 minutes. Add the vanilla extract and the egg.
  4. Beat the mixture vigorously until the dough transforms from a separated texture into a glossy, thick, and velvety paste that holds its shape.
  5. Transfer the dough to a large piping bag fitted with a large open star tip. Pipe 2cm lengths into the air fryer basket (lined with perforated parchment if desired), using kitchen shears to snip the dough.
  6. Air fry at 180°C for 12 minutes until the churros are a deep mahogany brown and feel firm to the touch.
  7. While the churros cook, whisk together 1/2 cup sugar and 1 tbsp cinnamon in a bowl. Once the churros are done, immediately brush with melted butter and toss in the cinnamon-sugar mixture until fully coated.