Ready Time: 50 mins

Preparation Time: 30 mins

Cooking Time: 20 mins

Serves: makes 15


For the coating


  1. Combine the water, butter, sugar, vanilla and salt in a large saucepan and bring to the boil over medium-high heat. Add the flour all at once and stir with a wooden spoon until well combined, with no streaks of flour remaining.
  2. Transfer the dough to the bowl of a bench mixer fitted with a paddle attachment. Mix on medium-high speed until cooled slightly, about 1 min. Reduce the speed to low and add the egg. Once the egg is incorporated, increase the speed to high and beat, 10–12 mins or until the outside of the bowl is cool to the touch.
  3. Pre-heat the oven. Select AIRFRY/SUPER CONVECTION / 175°C/25 mins and press start.
  4. Spray the airfry basket with non-stick spray oil. Transfer the dough to a piping bag fitted with a 5 mm closed star pastry tip. Pipe 5 cm lengths of dough onto the airfry basket, using scissors to snip dough at the tip.
  5. Bake until the churros are brown and crisp on the outside, about 25 mins.
  6. Place the melted butter in a medium bowl. Combine the sugar and cinnamon in a second medium bowl.
  7. Toss the warm churros in the melted butter and then in the cinnamon sugar.
  8. Serve immediately with chocolate sauce or dulce de leche for dipping.