Air-fryer churros
Total time1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation and possible waiting 20 min · Cooking 45 min How this time is calculated
Preparation and possible waiting: 20 min · Cooking: 45 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Dessert
Dessert · Afternoon snack
1 to 2 hours
Method
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Bring the water and salt to the boil in a saucepan. Remove from the heat, add all the flour at once and stir with a sturdy spatula until no pockets of dry flour remain. Return to low heat for 1–2 minutes, stirring, to make a thick, even dough.
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Cool for 5–10 minutes until safe to handle. Fill a churro press or a sturdy piping bag with a large star nozzle. Pipe twenty strips about 10 cm long and 1.5 cm thick onto small pieces of baking paper.
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Preheat the empty air fryer for 5 minutes at 190°C. Brush both sides of the churros with the oil.
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Cook in three uncrowded batches for 10–12 minutes at 190°C, turning after 6 minutes. Use paper only if permitted and weighed down by the food; remove it when turning once the churros are firm.
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Check that the centre has no wet flour paste and the outside is golden. Sprinkle with the sugar while hot and serve five churros per person.
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