This recipe for Air Fryer Churros has been my go-to for every Mexican-themed party and late-night dessert craving. I first developed this method when wanting the crispness and signature ridges of a classic churro without the mess and smell of a deep fryer. After a few test batches and one decisive family tasting, these emerged as the clear winner: golden exterior, tender hollowed interior, and the cinnamon-sugar coating that makes everyone nostalgic. I remember bringing a tray to a summer backyard gathering—plates emptied within minutes and friends asking for the recipe the next day.

The dough is essentially a pâte à choux adapted for piping and air frying, so steam plays the starring role in puffing the interior while the air fryer crisps the outside. You’ll notice that refrigerating the piped pieces for an hour helps them keep their ridged shape and reduces spreading in the basket. Use a large star tip (like Wilton 1M) for classic ridges and serve warm with Nutella or a quick chocolate sauce. These are excellent when you want deep-fried flavor without all the oil, and they travel well to potlucks if kept warm in a low oven.

Ingredients

• Water: Use 1 cup of cold water — this hydrates the flour and creates the steam necessary for a hollow interior. Filtered water gives a clean taste.
• Unsalted butter: 1/3 cup (about 5 1/3 tablespoons) cut into cubes — choose a high-quality stick butter like Land O Lakes for consistent fat content and flavor.
• Granulated sugar: 2 tablespoons in the dough to balance richness; additional 1/2 cup for the cinnamon-sugar coating.
• Salt: 1/4 teaspoon — enhances flavor without tasting salty; use fine sea salt for even distribution.
• All-purpose flour: 1 cup — I prefer King Arthur or another unbleached brand for reliable protein content that yields a stable dough.
• Eggs: 2 large eggs — room temperature eggs incorporate more evenly and contribute structure and moisture.
• Vanilla extract: 1 teaspoon — Nielsen-Massey is a favorite; it adds depth to the final flavor.
• Oil spray: For greasing the mat and light coating before air frying so ridges develop crispness without extra oil.
• Cinnamon-sugar coating: 1/2 cup granulated sugar combined with 3/4 teaspoon ground cinnamon — adjust cinnamon intensity to taste.

Instructions

Prepare the work surface and tools: Line a baking sheet with a silicone baking mat and lightly spray with oil. Fit a large piping bag with a large star tip (Wilton 1M or similar) and set a cookie spatula nearby for transfers. Preheating the air fryer is optional but helpful; set to 375°F when you are ready to fry. Make the dough (pan-cooked): In a medium saucepan combine 1 cup water, 1/3 cup butter, 2 tablespoons sugar, and 1/4 teaspoon salt. Bring to a boil over medium-high heat. Once boiling, reduce to medium-low and add 1 cup flour all at once, stirring vigorously with a rubber spatula until dough pulls away from the pan and is smooth, about 1–2 minutes. Cool and incorporate eggs: Transfer the hot dough to a mixing bowl and let cool for 4 minutes to avoid cooking the eggs. Add eggs one at a time along with 1 teaspoon vanilla extract, beating with an electric hand mixer or stand mixer until the mixture resembles gluey mashed potatoes and comes together into a glossy mass. Pipe and chill: Using the prepared piping bag, pipe 4-inch lengths onto the greased silicone mat. Cut ends with scissors. Refrigerate the piped churros on the baking sheet for 1 hour — chilling firms the exterior and prevents spreading when air frying. Air fry: Carefully transfer churros with a thin metal or silicone spatula to the air fryer basket, spacing about 1/2 inch apart. Lightly spray churros with oil spray. Air fry at 375°F for 10–12 minutes, or until deep golden brown and crisp. Work in batches depending on your basket size. Coat and serve: In a shallow bowl combine 1/2 cup granulated sugar and 3/4 teaspoon ground cinnamon. Immediately after frying, toss hot churros in the cinnamon-sugar until fully coated. Serve warm with Nutella, chocolate sauce, or dulce de leche.

Storage Tips

Store cooled churros in an airtight container at room temperature for up to 24 hours; they will soften slightly overnight. For longer storage, refrigerate up to 3 days—reheat in a 350°F oven or an air fryer at 350°F for 3–5 minutes to re-crisp. If you need to freeze, flash-freeze piped or cooked churros on a sheet first, then transfer to a sealed freezer bag for up to 3 months. When reheating from frozen, allow extra time and check frequently to prevent over-browning.

Ingredient Substitutions

If you need dairy-free options, substitute unsalted butter with a firm vegan margarine and use an egg replacer like aquafaba (3 tablespoons aquafaba per egg) — note the interior will be slightly less tender. For a gluten-free version, use a cup-for-cup gluten-free flour blend with xanthan gum; the dough may be slightly looser so pipe with care. You can swap vanilla for a dash of orange zest for a citrus twist, or use brown sugar in the coating for a deeper molasses note.

Serving Suggestions

Serve warm on a platter dusted with extra cinnamon sugar. Offer dipping options like warm Nutella, salted caramel, melted dark chocolate, dulce de leche, or a simple lemon curd for contrast. Garnish with a few fresh berries or edible flowers for festive presentations at brunch or parties. Pair with Mexican hot chocolate for a harmonized flavor profile.

Cultural Background

Churros are a beloved street-food treat with roots in Iberian and Latin American culinary traditions, often associated with breakfast or late-night snacks. The ridged exterior comes from piping dough through a star tip, and historically they were fried in oil for crispness. This air fryer adaptation honors the technique while modernizing it for home cooks who prefer less oil and easier cleanup—still delivering the signature texture and nostalgic flavors.

Seasonal Adaptations

In fall, add 1/4 teaspoon pumpkin pie spice to the cinnamon-sugar for an autumnal twist. For summer gatherings, serve churros with a mango-lime dipping sauce or a passion fruit curd. In winter, infuse the dough with a pinch of cardamom and offer a warm spiced hot chocolate for dipping. These small swaps keep the basic method intact while tailoring flavors to the season.

Meal Prep Tips

Pipe multiple trays of churros and refrigerate them for up to 24 hours; air fry on arrival for freshly crisped pastries. For quick weekday desserts, keep a jar of cinnamon-sugar and a small pot of ready-made chocolate sauce on hand. If you entertain often, pre-portion dough into piping bags, label with date, and freeze so you can air fry a batch within minutes when guests arrive.

These churros bring people together — they are simple to make, delightfully nostalgic, and a great demonstration of how technique (steam+puff) and timing yield perfect results. Make them your own with dipping sauces and seasonal spices, and enjoy the smiles when everyone reaches for a second piece.