• 1 cup water
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • ¼ teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 egg

To coat

  • ¼ cup unsalted butter, melted
  • ½ cup sugar
  • ½ teaspoon ground cinnamon


  1. Combine water, butter, sugar, vanilla, and salt in large saucepan and bring to boil over medium-high heat. Add flour all at once and stir with wooden spoon until well combined, with no streaks of flour remaining.
  2. Transfer dough to bowl of stand mixer fitted with paddle attachment. Mix on medium-high speed until cooled slightly, about 1 minute. Reduce speed to low and add egg. Once egg is incorporated, increase speed to high and beat until outside of bowl is cool, about 12-15 minutes.
  3. Select AIRFRY/SUPER CONVECTION/350⁰F/20 minutes and press START to preheat oven.
  4. Transfer dough to piping bag fitted with 5/8-inch closed star pastry tip. Pipe 3-inch lengths of dough onto airfry rack, using scissors to snip dough at tip.
  5. Cook in rack position 4 until churros are brown and crisp on the outside, about 20 minutes.
  6. Place melted butter in medium bowl; combine sugar and cinnamon in a second medium bowl.
  7. Toss warm churros in melted butter and then in cinnamon sugar.
  8. Pipe remaining dough onto airfry rack and repeat steps 5-7.
  9. Serve immediately with chocolate sauce or dulce de leche for dipping.