restaurant_menuInstructions

1. 1

   Place the water, butter, sugar and salt in a saucepan. Bring to a gentle boil.

2. 2

   Reduce the heat and add the flour all at once. Stir firmly for 1–2 minutes, until the mixture forms a smooth dough ball and pulls away from the pan.

3. 3

   Remove from the heat and cool for 5 minutes.

4. 4

   Add the eggs one at a time, mixing thoroughly after each addition.

5. 5

   Add the vanilla from a small household teaspoon. Mix until the dough is thick, smooth and pipeable.

6. 6

   Transfer the dough to a piping bag fitted with a large star nozzle.

7. 7

   Preheat the air fryer to 190°C / 375°F for about 3 minutes.

8. 8

   Lightly oil a piece of perforated air-fryer baking paper or the basket.

9. 9

   Pipe short 5cm / 2-inch churro strips directly onto the paper, leaving space between them. Cut each strip with clean kitchen scissors.

10. 10

    Lightly spray the tops with oil.

11. 11

    Air-fry at 190°C / 375°F for 8–10 minutes, until puffed, firm and deeply golden. Do not remove them while pale.

12. 12

    Mix the sugar and cinnamon in a shallow bowl.

13. 13

    Brush the warm churro bites lightly with melted butter, then roll them in the cinnamon sugar.