Crispy, cinnamon-sweet, and surprisingly easy, these air-fryer churros are an idea weekend bake for teens and tweens to enjoy with their favourite dips.
MAKES: 12–14
Takes 30 minutes + cooling + chilling
Ingredients
For the sugar coating
To serve
Method
- In a pan, gently heat the water, butter, and sugar until just boiling, then remove from the heat and quickly stir in the flour and xanthan gum until well combined and no lumps remain. Place the mixture into a large bowl and allow to cool for 10 minutes or so.
- Add the vanilla and, a little at a time, the beaten eggs, mixing in between additions – I use an electric hand whisk for this part. You’re looking for a smooth, thick, and pipeable consistency. (You might not need all the egg, as eggs differ in size, so don’t add it all if your mixture appears ready.)
- Place the mixture in a piping (pastry) bag with a medium-large open star nozzle attached, then place a large sheet of non-stick baking paper on a baking tray that’ll comfortably fit into your fridge. Pipe short lines of the mixture onto the baking paper and place in the fridge to chill for an hour. You might need a couple of trays, or you can leave the piping bag in the fridge to pipe more later. Once chilled, cut the baking paper tightly around each churro, so they are all on individual pieces.
- Heat or preheat the air fryer to 180°C. Place as many churros as will comfortably fit in the air fryer and spray with a little oil to help with colouring. Air fry for 20 minutes until puffed and golden.
- Remove from the air fryer and, while still warm, coat in the melted butter until lightly covered, followed by the sugar. Serve alongside your dips – I always have them warmed up!
This recipe was originally published in the article Crispy Business in Issue 48 – From the Heart. You can get this issue here to enjoy more mindful inspiration.
