Churros in the Air Fryer
Air fryer churros have crisp, ridged outsides and a soft, custardy center, without a pot of hot oil. The dough is a simple choux paste that you pipe into ropes and freeze briefly so it holds its shape, then air fry for about 10 minutes and roll in cinnamon sugar. Frozen store-bought churros work too, and times are included.
- Temperature
- 380°F190 °C
- Total time
- 55min
- Prep time
- 20min
- Servings
- 4
- Per serving
- 360kcal
Why the air fryer works for churros
Churros are made from choux paste, the same dough used for cream puffs and eclairs. It is a cooked mixture of water, butter and flour with eggs beaten in, and it puffs up as the water turns to steam. Frying sets the ridges quickly with very hot oil. The air fryer reaches the same result with fast, dry heat. The outside crisps while the steam inside puffs the dough and leaves a tender, slightly hollow center.
The trick with an air fryer is making sure the dough holds its shape. Choux piped through a star tip creates ridges that increase surface area and crispness, but the strong airflow can blur them. Freezing the piped ropes for 15 minutes sets the shape so the churros keep their ridges and do not flatten or curl in the basket.
How to make churros in the air fryer
Tap a time to start a timer.
- Cook the dough In a medium saucepan, bring the water, 4 tbsp butter, 1 tbsp sugar and the salt to a boil. Remove from the heat, add the flour all at once and stir hard with a wooden spoon until a smooth ball forms. Return to low heat and stir for to dry the dough slightly.
- Add the eggs Let the dough cool for . Beat in the eggs one at a time, then the vanilla, until the dough is smooth, thick and glossy. It should hold a soft peak, not pour.
- Pipe and freeze Fit a piping bag with a large star tip and fill it with the dough. Pipe 4-inch ropes onto a sheet of parchment, about 12 in all, and cut the ends with scissors. Freeze for so the ridges hold their shape.
- Preheat Preheat the air fryer to 380 °F for . Lift the frozen churros off the parchment and place them directly in the basket, 5 or 6 at a time, with space between them. Never put loose parchment in the basket.
- Cook Cook for , shaking the basket gently after , until golden brown and crisp. Cook the second batch the same way.
- Coat Mix ⅓ cup sugar with the cinnamon on a plate. Brush the hot churros with the melted butter, then roll them in the cinnamon sugar and serve warm.
Times and temperatures
| Churros | Temperature | Time |
|---|---|---|
| Homemade piped churrosFreeze ropes first | 380 °F (190 °C) | 8–10 min |
| Frozen store-bought churrosShake halfway | 360 °F (180 °C) | 6–8 min |
| Mini churro bites | 380 °F (190 °C) | 5–6 min |
| Reheating | 350 °F (180 °C) | 2–3 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Use a large star tip. An open star tip about ½ inch wide gives deep ridges and a crisp bite. A round tip works but gives a softer exterior.
- Dry the dough on the stove. Stirring for a minute over heat removes extra moisture, which makes the churros puff more and stay crisp.
- Cook in batches. Churros should not touch. A crowded basket steams the dough, and ridges stick together.
What to serve with churros
Churros are traditionally served with a thick chocolate or dulce de leche sauce for dipping. A scoop of vanilla ice cream, fresh strawberries or a cup of hot coffee also works well. For a dessert plate, serve them with donuts or a few cookies. You will find more sweet ideas in the desserts category.
Storing and reheating
Churros are best the day they are made, because moisture softens the crust. Store the cooled churros uncovered for a few hours or in an airtight container for up to 2 days. Reheat them in the air fryer at 350 °F for 2–3 minutes. You can also freeze the piped, uncooked ropes on a tray, move them to a bag and cook them straight from frozen for 10–12 minutes at 380 °F.
Variations
- Churro bites: Pipe the dough into 1-inch pieces and cook for 5–6 minutes. Toss in cinnamon sugar.
- Filled churros: Use a piping tip to fill cooled churros with dulce de leche or chocolate hazelnut spread.
- Chocolate dipped: Dip one end in melted semi-sweet chocolate and set on a rack until firm.
- Puff pastry churros: Cut thawed puff pastry into strips, twist them, cook at 370 °F for 8–9 minutes and roll in cinnamon sugar.
If it does not turn out right
- The churros lose their ridges
- The dough was too warm or too loose. Cool it before adding the eggs, use a star tip and freeze the piped ropes for the full 15 minutes.
- The inside is raw or gummy
- Piped ropes that are too thick need longer. Keep them to about ¾ inch wide, bake an extra 1–2 minutes and check that the center is dry and hollow.
- The sugar does not stick
- Brush with melted butter while the churros are hot and roll them immediately. Cold, dry churros do not hold the sugar.
Questions and answers
How long do churros take in the air fryer?
Homemade piped churros take 8–10 minutes at 380 °F. Frozen store-bought churros need 6–8 minutes at 360 °F, depending on size, and mini churros take 4–5 minutes.
Can I cook frozen churros in the air fryer?
Yes, straight from frozen. Place them in a single layer, cook at 360 °F for 6–8 minutes and shake halfway. Roll them in cinnamon sugar right out of the basket.
Why must the dough be piped and chilled?
A runny batter would drip through the basket, so the choux must be thick enough to pipe and hold ridges. Freezing the ropes for 15 minutes sets the shape before the hot air hits.
How do I reheat churros in the air fryer?
Warm them at 350 °F for 2–3 minutes until crisp again. Roll them in fresh cinnamon sugar if the coating has gone damp.
What did you think of this recipe?
Be the first to rate this recipe.
