Air-fryer churros
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 22 tags
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Recipe characteristics
Dessert
Dessert · Afternoon snack
1 to 2 hours
Ingredients
＋ Añadir a un menú- Water 400 g
- Plain flour wheat plain flour, not strong bread flour 220 g
- Salt 2 g
- Extra virgin olive oil for brushing 12 g
- Sugar for coating after cooking 20 g
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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. 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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