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In a medium saucepan, add water, butter, sugar, and salt. Bring to a boil over medium-high heat.
Reduce heat to low and add flour to the saucepan in small increments. Stir constantly with a rubber spatula and cook until the dough comes together and is smooth.
Remove from heat and cool for about 5 minutes. Transfer the dough to a food processor.
Add eggs and vanilla extract to the work bowl and mix until the dough comes together and the mixture is a glue-like texture.
Transfer dough to a large piping bag fitted with a large star-shaped tip.
On a greased baking mat, pipe churros into 4-inch lengths and cut the end with scissors.
Refrigerate piped churros on the baking sheet for 1 hour.
Preheat the air fryer to 350F for 4 minutes.
Carefully transfer churros with a spatula to the fry pot, leaving about 1/2-inch space between churros, and spray with oil.
Air fry churros in batches at 350F for 8 minutes. Turn and continue air fry for 6 minutes or until golden brown.
In a small bowl, mix sugar and cinnamon to make the coating. Immediately transfer air-fried churros into the sugar mixture and toss to coat. Work in batches.
Serve warm with caramel, hazelnut spread, or chocolate dipping sauce.
Recipe: Mini Churros
Serving in this recipe: 2
| Calories: 680 | |
| Total Fat: 37 g | 55.4% |
| Saturated Fat: 21 g | 103.7% |
| Cholesterol: 267.3 mg | 89.1% |
| Sodium: 370 mg | 15.4% |
| Total Carbs: 74 g | 24.7% |
| Dietary Fiber: 2 g | 8.1% |
| Sugar: 25 g | |
| Protein: 13 g | 26.2% |
| Vitamin A: 22.6% | Vitamin C: 0% |
| Calcium: 6.5% | Iron: 21.4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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