Air-Fried Churros
Ingredients
-
1 cup water
-
1 tablespoon unsalted butter
-
1 tablespoon sugar
-
¼ teaspoon salt
-
1 cup all-purpose flour
-
2 large eggs
-
½ teaspoon vanilla extract
Tools
-
2 June Air Baskets
-
stand mixer
-
whisk
-
parchment paper
-
medium bowl
-
wooden spoon
-
measuring cups
-
measuring spoons
-
spatula
-
June Pan
-
kitchen shears
-
liquid measuring cup
-
pot
-
fork
-
shallow bowl
-
foil
-
June Roasting Rack
-
piping bag
-
large star tip
-
tall glass
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 375°F on the Air Fry cook mode using the button below.
June Oven
June Air Basket
foil
Start the dough
In a medium pot, bring the water, butter, sugar and salt to a boil over medium heat.
1 cup water
1 tablespoon unsalted butter
1 tablespoon sugar
¼ teaspoon salt
wooden spoon
liquid measuring cup
pot
measuring spoons
Add the flour
Add all the flour at once and stir with a wooden spoon until the mixture is fully combined.
1 cup all-purpose flour
measuring cups
Cool the dough slightly
Add the dough to the bowl of a stand mixer fitted with the paddle attachment. Mix the dough for 2 minutes on medium-high speed to cool it slightly.
stand mixer
Add the vanilla and eggs
Reduce the mixer speed to low. Add 1 egg and mix until incorporated. Add 1 more egg and mix until incorporated. Add the vanilla and mix until incorporated.
2 large eggs
½ teaspoon vanilla extract
Cool the dough completely
Increase the mixer’s speed to high. Mix until the dough is completely cooled, 8-10 minutes. The bowl should feel cool to the touch.
Fill the piping bag
If needed, cut about ¾” off the tip off of a piping bag. Fit a star tip inside the piping bag. Fold the edges of the bag toward the outside and fill the bag with the cooled dough. To make this easier, you can place the piping bag tip-side down in a tall glass or container, fold the edges of the bag over the glass rim to keep it open, and transfer the dough to the piping bag with a spatula. Twist the open end of the piping bag a few times to close the bag.
kitchen shears
piping bag
large star tip
tall glass
spatula
Pipe the churros
Pipe 3”-long churros onto a parchment-lined June Air Basket, leaving ½”-¾” between each churro. If necessary, use kitchen shears or a paring knife to snip the dough from the piping bag for each churro.
June Air Basket
parchment paper
Air fry the churros
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the churros 25 minutes, until they are golden brown. June will notify you when the churros are ready.
Make the toppings
While the churros cook, combine the sugar and cinnamon in a shallow bowl or plate for the topping. Place the melted butter in a separate medium bowl. Set aside.
⅔ cup sugar
1¼ teaspoons ground cinnamon
shallow bowl
whisk
4 tablespoons melted unsalted butter
medium bowl
Coat the churros
Remove the June Air Basket from the June Oven. Working in batches and using a fork or tongs, carefully dip a few hot churros in the melted butter until lightly coated on all sides. Allow excess butter to drip back into the bowl. Dip the churros in the cinnamon sugar and roll them until they are coated. Tap excess cinnamon sugar back into the bowl. Place the coated churros on a June Roasting Rack set over in the June Pan to cool slightly before serving. Repeat until all churros are coated.
fork
June Roasting Rack
June Pan
Serve
Serve warm. Garnish with dulce de leche if desired.
3 tablespoons dulce de leche
