003: AIR FRYER CHURROS

🥨 Air Fryer Churros — Cinnamon Carnival

Archetype: The Festive Firecracker — ridged spirals of crisp dough dusted in warm spice; street-fair joy, made lighter at home.

🥣 What It Is

Classic churros done in the air fryer: golden-crisp outside, tender within, tossed in cinnamon sugar (or sugar-free). We keep the authentic choux base for that signature bite and offer lighter swaps and dips.

🧾 Ingredients (makes 16–20 small churros)

• Choux Dough:
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) milk (or all water)
  • 6 tbsp (85 g) unsalted butter
  • 1 tbsp sugar (or 1 tbsp allulose/monkfruit for SF)
  • 1/2 tsp fine salt
  • 1 cup (125 g) all-purpose flour (or 1:1 GF baking blend)
  • 3 large eggs, room temp
  • 1 tsp vanilla extract
• Coating: 1/2 cup sugar + 2 tsp cinnamon (or 1/2 cup powdered/granulated allulose/monkfruit + cinnamon for SF)
• For Air Frying: neutral oil spray or 2 tbsp melted butter/ghee for brushing
• Optional Dips:
  • Warm Chocolate: 1/2 cup cream (or coconut cream) + 90 g dark chocolate (SF if desired) + pinch salt
  • Dulce de Leche (or SF caramel): gently warmed for drizzling

✍️ Method (35–40 min)

1. Make choux: In a medium pot, combine water, milk, butter, sugar, and salt. Bring to a gentle simmer. Remove from heat; dump in flour at once. Stir vigorously, then return to medium heat, stirring 1–2 min until the dough forms a smooth ball and a thin film coats the pan.
2. Beat in eggs: Transfer dough to a bowl. Cool 3–4 min. Beat in vanilla, then eggs one at a time, mixing fully before the next. Dough should be glossy, thick, and pipeable (forms a V when lifted from the spatula). If too stiff, add 1–2 tsp milk.
3. Pipe: Fit a piping bag with a large open star tip (1/2 in / 12–14 mm). Spoon dough into bag. Cut parchment into 4–5 inch strips; lightly oil. Pipe 4–5 inch churros onto strips; mist tops lightly with oil.
4. Air fry: Preheat air fryer to 375°F (190°C) for 3–5 min. Lift churros by the parchment and set into the basket (parchment-side down). Cook 8–12 min until deeply golden, rotating batches as needed. For extra sheen, brush or mist lightly with butter/oil at the 6-minute mark.
5. Coat: While hot, toss churros in cinnamon sugar (or SF cinnamon sweetener).
6. Chocolate dip: Warm cream to steaming, pour over chopped chocolate, rest 1 min, whisk smooth with a pinch of salt.

🌿 Maker’s Notes

• Signature ridges: The star tip is non-negotiable for that classic texture and crunch.
• Don’t over-egg: Add eggs gradually; stop when dough is pipeable but holds shape.
• Ultra-light option: Use all-water in the choux and SF coating; mist with oil once only.
• GF tips: A fine 1:1 GF blend works best; avoid gritty flour. Add 1–2 tsp extra milk if dough feels stiff.
• Re-crisp: 2–3 min at 350°F (175°C) in the air fryer revives leftovers.

📜 Lore / Origin

Churros traveled from Iberian shepherd fires to Latin American plazas and theme-park nights. The air fryer keeps the carnival crackle with a cleaner, modern flame.

🌺 Benefits

• Lighter method: crisp without deep-frying
• Flexible sweetness: classic or sugar-free
• Small-batch joy: hot, fresh, and fast

🧭 Self-Score to 100

• Comfort Factor: 20/20
• Crunch & Texture: 20/20
• Ease & Speed: 20/20
• Adaptability (GF/SF): 20/20
• Mythic Resonance: 20/20

Total: 100/100 — Street-fair spark, weeknight simple.