This recipe for Air Fryer Churros has been a joyful discovery in my kitchen and quickly became a favorite whenever I want the nostalgia of a fair or a Mexican panadería at home without the fuss of deep frying. I first tested this method one Saturday afternoon when friends were dropping by for an impromptu gathering. I wanted something warm, sweet, and shareable that wouldn't monopolize stove space. The result was a batch of crisp-edged, tender-centered sticks rolled in cinnamon-sugar that disappeared in minutes. Since then, I make them for family movie nights and Cinco de Mayo celebrations — my kids love the ritual of dipping into warm chocolate or Nutella, and guests always ask for the recipe. What makes these special is the texture contrast: the exterior becomes golden and crisp in the air fryer while the interior stays slightly pillowy, a result of the choux-like dough and careful resting. The preparation is approachable — we start with a pan-cooked dough that resembles gluey mashed potatoes, incorporate eggs for lift and moisture, then pipe and chill the shapes so they hold while cooking. Using an air fryer keeps cleanup easy and reduces oil while still delivering a familiar, satisfying crunch. I include tips on piping, chilling, and spacing so you can replicate the best possible result every time.

Ingredients

• Water: Use 1 cup of cold water. The water hydrates the dough and creates steam during cooking so the interior becomes airy; tap water is fine.
• Unsalted butter: 1/3 cup (about 5 tablespoons plus 1 teaspoon), cut into cubes. Choose a good-quality butter like Plugrá or Kerrygold for richer flavor; unsalted lets you control seasoning.
• Granulated sugar: 2 tablespoons in the dough to add a touch of sweetness and help with browning.
• Salt: 1/4 teaspoon to balance sweetness and enhance overall flavor; fine salt works best.
• All-purpose flour: 1 cup, spooned and leveled. Choose a reliable brand such as King Arthur or Gold Medal; the protein level gives structure without toughness.
• Large eggs: 2 eggs. Eggs provide moisture and structure; bring them to room temperature for better incorporation.
• Vanilla extract: 1 teaspoon for subtle aromatic depth — pure vanilla is preferable to imitation.
• Oil spray: Neutral oil spray (such as canola) to help the exterior crisp and avoid sticking in the air fryer.
• Cinnamon-sugar coating: Combine 1/2 cup granulated sugar with 3/4 teaspoon ground cinnamon for rolling the warm churros — adjust cinnamon to taste.

Instructions

Prepare the baking surface: Put a silicone baking mat on a baking sheet and spray lightly with oil spray. The mat keeps piped shapes from sticking and allows easy transfer to the air fryer. If you don't have a mat, use parchment and spray it well. Make the dough: In a medium saucepan combine 1 cup water, 1/3 cup unsalted butter (cubed), 2 tablespoons sugar and 1/4 teaspoon salt. Bring to a full boil over medium-high heat. Once boiling, reduce to medium-low and add 1 cup all-purpose flour all at once. Stir constantly with a rubber spatula until the mixture forms a smooth ball and pulls away from the pan — about 1 to 2 minutes. This step gelatinizes the flour for structure. Cool slightly: Remove the pan from heat and transfer the dough to a mixing bowl. Let it cool for about 4 minutes so the eggs won't scramble when added. The dough should still be warm but not scorching. Incorporate eggs and vanilla: Add 2 large eggs and 1 teaspoon vanilla extract to the warm dough. Using an electric hand mixer or stand mixer on low, beat until the mixture becomes glossy and cohesive — it will look like gluey mashed potatoes. If lumps remain, use your hands to press them into a smooth ball. Pipe the shapes: Fit a large disposable piping bag with a large star-shaped tip (1M or similar). Fill the bag with the dough and pipe 4-inch lengths onto the prepared baking mat. Cut the end of the dough with clean scissors. Aim for consistent lengths so they cook evenly. Chill before cooking: Refrigerate the piped pieces on the baking sheet for 1 hour. Chilling sets the shape so the exterior crisps evenly without collapsing in the air fryer. This resting step makes a big difference in final texture. Air fry in batches: Carefully transfer churros with a thin cookie spatula to the air fryer basket, leaving about 1/2 inch between each piece for air circulation. Lightly spray the tops with oil spray. Depending on basket size, cook in batches to avoid overcrowding. Cook until golden: Air fry at 375°F (190°C) for 10–12 minutes, until the edges are golden brown and crisp. Look for a uniform golden color and a slightly hollow sound when tapped to ensure they're cooked through. Coat and serve: In a shallow bowl combine 1/2 cup granulated sugar and 3/4 teaspoon ground cinnamon. Immediately after cooking, toss the hot churros in the cinnamon-sugar to coat. Serve warm with Nutella, chocolate dipping sauce or dulce de leche.

Storage Tips

Store leftover cooked pieces in an airtight container at room temperature for up to 24 hours; refrigeration will make them lose crispness quickly. To refresh, reheat on a wire rack in a preheated 350°F oven for 3–5 minutes — this restores some crunch without drying the interior. If you plan to prep in advance, pipe the dough and refrigerate for up to 1 hour before cooking. For longer-term storage, freeze the piped shapes on the baking sheet until solid, then move to a freezer bag for up to one month. Air-fry from frozen, adding a couple of minutes to the time and checking frequently to avoid over-browning.

Ingredient Substitutions

If you need dairy-free options, replace the butter with an equal measure of a solid non-dairy spread and use a neutral oil spray that’s vegan-friendly; expect a slightly different mouthfeel and flavor. For egg-free modifications, aquafaba can sometimes act as a binder, but results vary — the traditional lift and interior texture rely on eggs, so substitutions can make the final pieces denser. To make gluten-free versions, try a 1-to-1 gluten-free flour blend with xanthan gum; note that the dough consistency and cooking time may need adjustment. If you want a spiced sugar, add a pinch of ground cardamom or nutmeg to the cinnamon-sugar mix.

Serving Suggestions

Present them on a large platter with small bowls of dipping sauces: warm Nutella, melted dark chocolate with a splash of cream, or dulce de leche. Garnish with a few fresh berries or a sprinkle of flaked sea salt over chocolate for contrast. For a festive brunch, serve alongside hot café de olla or strong espresso. They also make an excellent party snack — prepare multiple dipping stations (one citrus-chocolate ganache, one salted caramel) to cater to different tastes and create a playful tasting experience.

Cultural Background

Churros are a beloved fried dough treat across Spain and Latin America with roots tied to shepherd snacks and Spanish pastries. Traditionally deep-fried and rolled in sugar, churros are often served with thick chocolate in Spain or dulce de leche in many Latin American countries. My adaptation keeps the familiar shape and sugar-cinnamon profile while using an air fryer to reduce oil. This approach nods to tradition but makes the treat more accessible for home cooks who prefer less frying.

Seasonal Adaptations

Adjust flavors by season: in winter, fold a pinch of ground orange zest into the cinnamon-sugar for a bright note; in autumn, add 1/4 teaspoon pumpkin spice for cozy warmth. For summer gatherings, serve with a chilled mango coulis or a light berry compote instead of chocolate. Holiday variations include dipping in white chocolate and topping with crushed peppermint for a festive holiday twist. These simple swaps keep the basic method intact while celebrating seasonal flavors.

Meal Prep Tips

For entertaining, pipe several baking sheets of shapes ahead of time and refrigerate them staggered so you can cook fresh batches while guests arrive. Arrange a setup with an electric mixer, piping bag, and silicone mat in one area and the air fryer ready with a clean basket and spray in another to streamline production. Keep the cinnamon-sugar bowl near the fryer so each batch can be coated immediately while still hot. Use disposable piping bags for quick cleanup and keep extra tips on hand in case you need a narrower or wider star pattern.

Success Stories

One memorable occasion was a small neighborhood block party where I made multiple batches on a portable electric air fryer station. People loved the convenience and lighter finish — several friends told me they preferred these to standard fried versions because they felt less heavy after eating. At a family sleepover, my teenagers took over the piping and dipping, turning it into a fun, interactive dessert moment. These communal moments underscore how this recipe works both as a show-stopping dessert and an easy, shareable treat.

Make these Air Fryer Churros your own: experiment with fillings, coatings, and dips, and you’ll find a version that becomes a staple for your gatherings. There’s something irrepressibly joyful about warm sugar-coated pastries handed around a table — I hope this method helps you create many such moments at home.