Fluffy Air Fryer Churro Bites

Fluffy Air Fryer Churro Bites

You know that moment when you’re craving something sweet, but you don’t want to deal with hot oil splattering all over your stovetop? That’s exactly how I discovered these fluffy air fryer churro bites. I was having one of those Saturday afternoons where I desperately wanted churros but the thought of deep frying anything made me want to crawl back into bed.

My air fryer was just sitting there on the counter, practically begging to be used, and I thought – why not give it a shot? Best decision I’ve made in a while. These little golden bites come out incredibly fluffy on the inside with that perfect crispy exterior that makes churros so addictive. Plus, they’re ready in about 15 minutes, which means you can go from craving to satisfaction faster than you can say “cinnamon sugar.”

Why You’ll Love This Recipe

First off, these air fryer churro bites are ridiculously easy. I’m talking about a simple choux pastry that comes together in one pot, no fancy techniques required. The air fryer does all the heavy lifting, giving you that crispy outside without any of the oil mess or temperature guessing games that come with traditional frying.

The texture is what really gets me though. They’re fluffy and light inside – almost like a cross between a churro and a cream puff. When you bite into one, there’s this satisfying little crunch followed by the most pillowy soft interior. And don’t even get me started on how they smell while they’re cooking. Your kitchen will smell like a Spanish bakery.

What I love most is how customizable they are. Sure, the classic cinnamon sugar coating is perfect, but I’ve experimented with everything from chocolate drizzle to dulce de leche filling. They’re like little blank canvases for whatever sweet craving hits you.

What You’ll Need

For the Churro Bites:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons melted butter (for brushing)

Water: This creates the steam that makes our churro bites puff up beautifully in the air fryer.

Butter: Adds richness and helps create that tender texture. Don’t skip this or substitute with oil – the butter flavor is essential.

Flour: All-purpose flour works perfectly here. I’ve tried bread flour before and it made them a bit too chewy.

Eggs: These are what give the churros their structure and help them puff up. Make sure they’re at room temperature so they incorporate more easily.

Vanilla: Just a touch adds that sweet bakery flavor that makes these taste professional.

Cinnamon Sugar: The classic coating that makes churros, well, churros! I like using a full tablespoon of cinnamon because I’m not messing around.

Let’s Make It

Step 1: Make the Choux Pastry

In a medium saucepan, combine the water, butter, and salt. Bring this to a rolling boil over medium-high heat. You’ll know it’s ready when the butter is completely melted and the mixture is bubbling enthusiastically.

Remove the pan from heat and immediately dump in all the flour at once. This part always looks like a mess, but don’t panic. Using a wooden spoon, stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. It should look smooth and slightly shiny.

Step 2: Cool and Add Eggs

Let the dough cool for about 5 minutes. This is crucial – if it’s too hot, you’ll end up with scrambled eggs instead of smooth pastry. Trust me, I learned this the hard way during my first attempt.

Add the eggs one at a time, beating well after each addition. The mixture will look like it’s falling apart at first, but keep mixing. After the second egg, it starts coming together beautifully. Add the vanilla with the last egg.

Step 3: Shape the Bites

Preheat your air fryer to 375°F. I like to line my air fryer basket with parchment paper to prevent sticking, but you can also just spray it with cooking spray.

Using a small cookie scoop or two spoons, drop rounded tablespoons of dough into the air fryer basket, leaving about an inch between each one. They’ll puff up quite a bit, so don’t overcrowd them. I usually do about 8-10 bites per batch.

Step 4: Air Fry to Perfection

Cook for 10-12 minutes, until they’re golden brown and puffed up like little clouds. Don’t open the air fryer for the first 8 minutes – they need that consistent heat to develop their structure.

While they’re cooking, mix your cinnamon and sugar in a shallow bowl. Have your melted butter ready to go because you’ll want to coat these while they’re still warm.

Step 5: Coat and Serve

As soon as the churro bites come out of the air fryer, brush them with melted butter and roll them in the cinnamon sugar mixture. The butter helps the coating stick and adds extra richness.

Serve immediately while they’re still warm and crispy on the outside.

Tips from My Kitchen

Don’t skip the cooling step. I know it’s tempting to add the eggs right away, but hot dough will cook the eggs and ruin the texture. Five minutes feels like forever when you’re excited, but it’s worth it.

Work in batches. I tried cramming too many in the basket once and ended up with unevenly cooked churros. Better to do a few batches and have them all turn out perfectly.

The dough can be made ahead. I’ve made the choux pastry in the morning and kept it covered in the fridge until afternoon. Just let it come to room temperature before shaping.

Size matters. Keep your churro bites roughly the same size so they cook evenly. A cookie scoop is your best friend here.

Check for doneness. They should sound hollow when you tap them and be golden brown all over. If they’re still pale, give them another minute or two.

Serving Suggestions

These churro bites are perfect on their own, but I’ve found a few ways to make them even more special. Try serving them with a warm chocolate dipping sauce – just melt some chocolate chips with a splash of heavy cream and maybe a pinch of cinnamon.

For a more grown-up version, I love making a dulce de leche dip by mixing store-bought dulce de leche with a little cream to thin it out. The caramel flavor pairs beautifully with the cinnamon.

If you’re feeling fancy, you can even fill them. Once they’re completely cool, poke a small hole in each one and pipe in some pastry cream or Nutella using a piping bag fitted with a small tip.

How to Store & Reheat

These are definitely best eaten fresh, but I get it – sometimes you make too many (which is actually impossible, but let’s pretend). Store any leftovers in an airtight container at room temperature for up to 2 days.

To reheat, pop them back in the air fryer at 350°F for 2-3 minutes. They won’t be quite as crispy as fresh ones, but they’ll still be delicious. You can also reheat them in a regular oven at 350°F for about 5 minutes.

I don’t recommend freezing these since they lose their texture, but the uncooked dough can be frozen for up to a month. Just thaw it in the fridge overnight and bring to room temperature before shaping.

The best part about these air fryer churro bites is how they’ve become my go-to treat when I need something sweet but don’t want to spend all day in the kitchen. They’re impressive enough for company but easy enough for a random Tuesday night craving. And honestly, once you master the basic technique, you’ll find yourself making them way more often than you probably should. Not that I’m complaining – my family certainly isn’t!

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