Churros in the Air Fryer
Churros are traditionally deep fried, which is messy and uses a lot of oil. The air fryer gives you a crisp, ridged outside and a soft middle with just a light spray of oil. These air fryer churros take about 45 minutes from start to finish and are rolled in cinnamon sugar while still hot.
- Temperature
- 190°C
- Total time
- 40min
- Prep
- 20min
- Servings
- 4
- Per serving
- 480kcal
Why the air fryer works for churros
Real churros are fried in deep oil, but the choux-style dough works surprisingly well in hot air. The fast-moving air dries the ridged surface quickly, so it turns crisp and golden while the inside stays soft and slightly custardy. You only need a light brush of oil, rather than a pan of hot fat.
That makes air fryer churros much easier to manage at home, and you can cook them while you make the chocolate sauce. The texture is a little drier and less blistered than a fairground churro, but it is close, and the batch size is easy to control. Only about 6 churros fit in a 4–6 litre basket at once, so plan on two rounds.
How to make churros in the air fryer
Tap a time to start a timer.
- Make the dough Put the water, butter, 1 tbsp sugar and salt in a saucepan and bring to the boil. Tip in the flour all at once and beat vigorously with a wooden spoon for about , until the mixture forms a smooth ball that leaves the sides of the pan.
- Add the eggs Let the dough cool for , then beat in the eggs one at a time, followed by the vanilla. The dough should be thick, smooth and glossy.
- Pipe and chill Spoon the dough into a piping bag with a large star nozzle. Pipe 12 lengths, about 10 cm long, onto baking paper and cut each one with scissors. Chill for so they hold their ridges.
- Cook Preheat the air fryer to 190 °C for . Lightly brush the churros with oil, then lift them into the basket in a single layer, leaving a little space between them. Cook for , turning halfway, until deep golden and crisp. Cook in two batches if needed.
- Coat and serve Mix 3 tbsp sugar with the cinnamon on a plate and roll the hot churros in it. For the sauce, heat the cream until it just steams and pour it over the chopped chocolate. Stir until smooth, then serve for dipping.
Cooking times and temperatures
| Churros | Temperature | Time |
|---|---|---|
| Homemade churros, 10 cmTurn halfway | 190 °C | 10 min |
| Mini churro bites | 190 °C | 6–7 min |
| Frozen churrosTurn once | 180 °C | 6–8 min |
| Reheating churros | 160 °C | 3–4 min |
| Eggless churrosSlightly denser | 190 °C | 10–12 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Beat the flour in firmly. Cooking the flour paste for a minute makes the dough smooth and stable, and stops the churros from collapsing.
- Use a star nozzle. The ridges give more surface for crisping and stop the churros from bursting.
- Coat them while hot. The cinnamon sugar sticks best to a warm, lightly oiled surface, so roll them as soon as they come out.
Serving
Serve the churros warm with the chocolate sauce, or with dulce de leche, salted caramel or a bowl of raspberry sauce. For a larger party table, they sit well beside donuts and cookies. Air fryer churro portions are also good with a hot chocolate.
Storing and reheating
Churros are best eaten within an hour. Leftovers keep in an airtight tin for 1 day. To reheat, put them in the air fryer at 160 °C for 3–4 minutes, until crisp and steaming hot all the way through (75 °C). Uncooked piped dough freezes well for up to 1 month and can be cooked from frozen.
Variations
- Orange churros: Add the zest of 1 orange to the dough and to the sugar coating.
- Churro bites: Pipe 3 cm pieces and cook for 6–7 minutes at 190 °C, then toss in cinnamon sugar.
- Crumpet churros: Cut crumpets into strips, brush with melted butter and cook at 180 °C for 4–5 minutes, then roll in cinnamon sugar for a quick shortcut.
Troubleshooting
- The churros burst or split in the air fryer
- There was air in the dough or the churros were too thick. Pipe them thinner, about 1.5 cm wide, and chill them first so they hold their shape.
- The churros are pale and soft
- Brush them with oil on all sides and do not crowd the basket. Add 1–2 minutes at the end if they are not deep golden.
- The dough is too stiff to pipe
- It has cooled too much or the eggs were too small. Beat in a spoonful of beaten egg or milk until it drops slowly from a spoon.
Frequently asked questions
How long do churros take in an air fryer?
Homemade churros take about 10 minutes at 190 °C, turned halfway. Thin ones may need only 8 minutes.
Can you cook frozen churros in the air fryer?
Yes. Cook frozen churros at 180 °C for 6–8 minutes, turning once, until they are crisp and steaming hot all the way through (75 °C).
How do you reheat churros in an air fryer?
Warm leftover churros at 160 °C for 3–4 minutes, until they are crisp again. Roll them in fresh cinnamon sugar after reheating.
Can I make churros without eggs?
Yes. Swap the eggs for 3–4 tbsp extra water and a spoonful of oil, though the churros will be slightly denser and crisper.
What nozzle should I use for churros?
A large star nozzle of about 1 cm gives the classic ridges, which help them crisp up evenly.
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