Ingredients
Method
Preparation
- Combine water, butter, sugar, and salt in a medium saucepan over medium heat. Heat until it reaches a steady boil.
- Remove the pan from heat and stir in the flour all at once. Return to low heat and stir vigorously until the mixture pulls away from the sides and forms a cohesive ball.
- Transfer the dough to a bowl and let it cool for about 5 minutes so it’s warm but not hot.
- Beat in the eggs one at a time. Add the first egg and stir until fully incorporated. Repeat with the second egg until the batter is glossy and smooth.
- Stir in the vanilla and ground cinnamon until evenly combined.
- Fit a piping bag with a star tip and fill it with the batter. Pipe small mounds (about 1 inch each) onto a sheet of parchment paper.
Cooking
- Preheat the air fryer to 375°F (190°C).
- Spray the air fryer basket lightly with cooking spray. Transfer a single layer of churro bites (do not overcrowd). Lightly spray the tops with cooking spray.
- Air fry for 10–12 minutes, until the bites are puffed and golden brown, checking at 8 minutes to avoid over-browning.
- While they cook, mix sugar and cinnamon in a shallow bowl.
- Remove churro bites from the air fryer and toss them in the cinnamon sugar while still warm to coat.
Nutrition
Notes
Store cooled churro bites in an airtight container at room temperature for up to 24 hours. For longer storage, refrigerate for up to 48 hours or freeze uncoated bites for up to 1 month. Re-crisp in the air fryer before serving.