June 13, 2021

Food Gourmet

Eat Your Food

Dulce De Leche dripping out of air fried churros.

Food Gourmet – Air Fryer Churros Filled With Dulce de Leche


Dulce De Leche dripping out of air fried churros.

Hi Bold Bakers!

Everyone loves a churro, and for good reason — my homemade baked churros recipe proved years ago that a baked churro can stand up to a classic fried churro any day. Now, there’s a new way to make this classic cinnamon sugar-dusted dessert. Say hello to my Air Fryer Churros with Dulce de Leche.

Using an air fryer, you can expect your churros to bake really well. While you’ll have to do them in smaller batches, the air fryer makes is much faster than a large conventional oven. A faster way to get churros into my mouth? Sign me up.

Air fryer churros stacked, filled with dulce de leche, in front of an air fryer.

Air Fryer Churros

A churro made in an air fryer is essentially the exact same churro you know and love, just baked in a different device. A faster device that doesn’t need the hot oil of a conventional fryer, or the massive footprint of a conventional oven.

What You Need To Make Air Fryer Churros

Well, first of all, you need an air fryer.

Other than that, you’ll need:

  • Measuring Cups & Spoons
  • Saucepan
  • Jug for mixing
  • Wooden Spoon
  • Parchment Paper

How to Make Air Fryer Churros with Dulce de Leche

Using an air fryer, this recipe is simpler than ever. Here’s how you make it (and don’t forget to get the full recipe with measurements, on the page down below):

To Make the Churro Dough:

  1. In a medium saucepan, add water, butter, brown sugar, and salt. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.

  2. Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set it aside.

  3. In a separate jug, combine eggs and vanilla and whisk together.

  4. Using your wooden spoon incorporate a little of your egg mixture into your dough. Stir, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.

  5. Transfer your dough to a piping bag fitted with a star nozzle. Use straight away for refrigerate for up to 2 days.

Baking the Churros in an Airfryer:

  1. Pipe dough into 4 inch long churros onto a small square of parchment the size of the basket in your air fryer. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. Leave about 2 inches of space between the churros.

  2. Bake at 325°F (160°C) for roughly 10-12 minutes or until golden brown. Once baked, remove and continue baking off the rest of your churros. Note, it is normal for churros to collapse a bit once they come out of the fryer. Just plump them back up again with the filling!

Filling the Churros:

  1. Fit a piping bag with a small round nozzle. Fill the piping bag with my Dulce de Leche recipe!
  2. Insert the piping nozzle into each end of the churro and fill it with the caramel — don’t overfill, unless you’re into that sort of thing and want as much dulce de leche as possible and don’t mind eating these with a fork or spoon!

To Make the Cinnamon Sugar:

  1. Combine sugar, cinnamon, and salt in a ziplock baggie.

  2. Take the filled churros and toss them in the sugar until well covered. It is best to do this when the churros are warm and fresh from the oven — it helps the dusting stick.

  3. Enjoy the churros the same day they are baked!!

 

A close up of dulce de leche filled churros, baked in an air fryer.

Gemma’s Pro Chef Tips For Making Churros In An Airfryer

  • You can make the dough up to 2 days in advance and store it covered in the fridge until needed
  • Churros are best when they are baked and eaten the same day
  • If you don’t have brown sugar for the dough you can use regular white sugar
  • Add that little pinch of salt into your cinnamon sugar for more flavor in your churros
  • You can use homemade Dulce de Leche or you can use store-bought

Get More Baked, Not Fried, Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Watch The Recipe Video!

Prep Time 25 mins

Cook Time 15 mins

Dusted with cinnamon sugar and FILLED with Dulce de Leche, my Air Fryer Churros recipe is fast and perfect.

Author: Gemma Stafford

Servings: 4 people

Ingredients

Churro Dough

  • 1 cup (8floz/240ml) water
  • ½ cup (4oz/115g) butter
  • 2 tablespoons dark brown sugar
  • ¼ teaspoon salt
  • 1 cup (5oz/142g) all purpose flour
  • 3 large eggs (at room temperature)
  • ½ teaspoon vanilla extract

Cinnamon Sugar Coating

  • ½ cups (4oz/113g) granulated sugar
  • pinch of salt
  • 1 teaspoon cinnamon

Instructions

To Make the Churro Dough:

  • In a medium saucepan, add water, butter, brown sugar, and salt. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.

  • Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set it aside.

  • In a separate jug, combine eggs and vanilla and whisk together.

  • Using your wooden spoon incorporate a little of your egg mixture into your dough. Stir, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.

  • Transfer your dough to a piping bag fitted with a star nozzle. Use straight away for refrigerate for up to 2 days.

Baking the Churros in an Airfryer:

  • Pipe dough into 4 inch long churros onto a small square of parchment the size of the basket in your air fryer. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. Leave about 2 inches of space between the churros.

  • Bake at 325°F (160°C) for roughly 10-12 minutes or until golden brown. Once baked, remove and continue baking off the rest of your churros. Note, it is normal for churros to collapse once they come out of the fryer. We can plump them back up again with the filling.

To Make the Cinnamon Sugar:

  • Combine sugar, cinnamon, and salt in a ziplock baggie.

  • Take the filled churros and toss them in the sugar until well covered. It is best to do this when the churros are warm and fresh from the oven.

  • Enjoy the churros the same day they are baked!!

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