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200ml water
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80g Butter
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15ml sugar
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Pinch of Salt
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180g (110g) flour
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2 eggs
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1 yolk eggs
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CINNAMON SUGAR
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5ml Cinnamon
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125ml castor sugar
(Serves 4)
METHOD
- In a small saucepan, bring the water, butter, sugar, and pinch of salt to a boil over medium heat. Once the mixture boils, reduce the heat, add the flour, and mix rapidly using a wooden spoon. Continue stirring until the mixture thickens and no longer sticks to the sides of the pot.
- Remove from the heat and cool slightly.
- Once the churro dough is slightly cooler, add the eggs one at a time, mixing well between each addition. Transfer the mixture to a piping bag fitted with a star nozzle.
- On a baking sheet lined with baking paper, pipe 10 cm long churros. (Cut the ends using a pair of scissors). Place the baking sheet in the freezer for 30 minutes.
- 3 minutes before baking, preheat the air fryer to 190°C. Gently remove the frozen churros from the baking paper and place them in the air fryer basket in batches. Bake for 15 minutes until golden brown and crispy.
- In a shallow bowl or plastic bag, combine the sugar and cinnamon. Place the baked churros in the sugar mixture as soon as they come out of the air fryer, tossing to coat evenly.
NUTELLA DIP: Combine 180g Nutella and 50 ml cream in a heat-proof jug and melt together in the microwave. Stir well to mix.
