Name: Sweet Air Fryer Churro Bites
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Cuisine: Spanish
Ingredients: 1 cup plain flour; 1 cup water; 1/3 cup and 1 tablespoon unsalted butter; 1 teaspoon salt; 2 tablespoons sugar; 1 teaspoon vanilla essence; 1 large egg; 1 cup white sugar (for coating); 1 tablespoon cinnamon powder (for coating)

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These sweet air fryer churro bites are my go-to treat when I’m craving something warm, cinnamon-coated, and crispy—without the mess and hassle of deep frying. I created this recipe after a fair visit with my kids left them begging for churros at home. Using an air fryer completely changed the game—no more oil splashes or hovering over a hot stove, just golden churros in a fraction of the time.

Sweet Air Fryer Churro Bites

Why You’ll Love This Recipe

These churro bites are a total win for anyone who wants dessert fast but doesn’t want to sacrifice taste or texture. I get a perfect crunchy outside with a tender center every time—and I do it all in under an hour. The ingredients are super basic (I usually have everything on hand), and they’re healthier than their deep-fried counterparts. Plus, I love that they’re bite-sized; they’re easy to serve, share, and dip into your favorite sauces. It’s also a fun way to get the kids involved—they can help roll the bites in cinnamon sugar, and I don’t have to worry about any hot oil dangers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough:
1 cup plain flour
1 cup water
1/3 cup and 1 tablespoon unsalted butter
1 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla essence
1 large egg

For the coating:
1 cup white sugar
1 tablespoon cinnamon powder

Directions

1. Prepare the Dough
I start by combining the water, butter, salt, and sugar in a saucepan. I bring it to a boil over high heat, then reduce the heat and slowly stir in the flour until the dough comes together. I remove the pan from heat as soon as it forms a smooth ball.

2. Cool and Add Egg
Next, I transfer the dough to a large mixing bowl and let it cool for 4–5 minutes. Once it’s cooled slightly, I mix in the vanilla and egg using an electric hand mixer until the mixture becomes smooth and thick.

3. Pipe the Churros
I scoop the dough into a piping bag and preheat my air fryer to 375°F (190°C). After spraying the basket with coconut oil spray, I pipe small bite-sized pieces into the basket. When I want to keep it simple, I just drop in small spoonfuls instead.

4. Air Fry to Perfection
I lightly brush the tops with melted butter and air fry for 10–12 minutes until they’re golden brown. I usually do this in batches to avoid overcrowding the basket so each churro gets crispy all over.

5. Cinnamon-Sugar Coating
While they’re still warm, I toss the churro bites in a mixture of cinnamon and sugar. If they’ve cooled a bit, I brush them with a touch more butter to help the coating stick better.

6. Serve Warm
I always serve these churros warm with a dipping sauce—chocolate, Nutella, or dulce de leche are my top picks.

Servings and timing

Servings: 4
Preparation time: 12 minutes
Cooking time: 25 minutes
Total time: 37 minutes
Difficulty level: Medium

Variations

I like keeping this recipe classic, but I sometimes switch things up:

Flour: Bread flour works if I’m out of plain, though the texture gets a bit chewier.
Butter: I’ve used salted butter before—just reduce the added salt by ¼ teaspoon.
Flavorings: Swapping vanilla for almond extract gives the churros a totally different twist.
Coating: When I want something different, I try cocoa powder with sugar, or even pumpkin spice.
Dips: Chocolate is my default, but cream cheese frosting or caramel are amazing too.

Storage/Reheating

Store: I keep leftovers in an airtight container at room temperature for up to 2 days. They lose some crispness but still taste great.

Make ahead: I often prep the dough a day in advance and store it in the fridge. When I’m ready, I let it sit at room temp for about 30 minutes before piping and frying.

Reheat: To bring the crispiness back, I pop them in the air fryer at 350°F for 1–2 minutes. I re-roll them in cinnamon sugar if needed and they’re nearly as good as new.

FAQs

How do I keep churro dough from being too runny or too dry?

I always add the flour gradually and mix well to avoid lumps. If it’s too wet, it won’t hold its shape when piped. Too dry, and it’s hard to squeeze out of the bag. It should feel like soft playdough—smooth, firm, but still pipeable.

Can I make these churro bites without a piping bag?

Absolutely. When I don’t feel like fussing with a piping bag, I just drop small spoonfuls of dough into the air fryer. They’re not as uniform, but they still taste amazing.

Are these churro bites gluten-free?

Not by default, since I use plain all-purpose flour. If I need a gluten-free version, I go with a 1:1 gluten-free baking flour. The texture isn’t exactly the same, but it still works well in the air fryer.

Can I freeze the churro dough?

Yes, I’ve frozen the dough in a sealed bag and defrosted it in the fridge overnight. I let it come to room temperature before piping. Fresh is better, but this works in a pinch.

Why did my churros turn out soggy?

Soggy churros usually mean either the dough was too wet or I overcrowded the air fryer basket. I always give them room to crisp up and don’t forget to brush or spray them lightly with oil before air frying.

Conclusion

Making churros at home used to feel like a daunting task—but not anymore. This sweet air fryer churro bites recipe lets me enjoy the same crunchy, cinnamon-sugar joy I’d find at a fair, but without the mess or stress. Whether it’s a treat for my family or a quick dessert for guests, these always disappear fast. Give them a try—you’ll be surprised just how easy (and addictively good) they are.