Featured Recipe

Air Fryer Churros Twist

Name: Air Fryer Churros Twist
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 18 servings
Ingredients: 1 cup water; 1/2 cup unsweetened almond milk; 4 tbsp coconut oil; 3 tbsp granulated sugar; 1/2 tsp salt; 1 cup all-purpose flour; 1 tsp vanilla extract; 3 large eggs; 1/2 cup sugar; 1 tbsp ground cinnamon; 1/2 tsp ground cardamom; Passion fruit glaze for dipping (store-bought or homemade)

By Kate

Created on 17 January 2026

Churros made with a mix of water and almond milk for subtle nuttiness. Butter swapped for coconut oil adding a hint of tropical depth. Sugar cut by a quarter to avoid cloying sweetness. Egg quantity adjusted for texture balance. Traditional pipe-and-fry done in the air fryer – less mess, crisp outsides with tender bite inside. Cinnamon replaced with cardamom-cinnamon sugar for a warm fragrant finish. Dipping sauce swapped to a tangy passion fruit glaze. Cooking times and temps tweaked, relying on golden color and springy texture as doneness cues. A twist on a classic with practical substitutions and kitchen-tested tricks.

Prep: 20 min

Cook: 10 min

Total: 30 min

Serves: 18 servings

dessert snack air fryer

Introduction

Water almond milk bubbling gently, coconut oil melting smooth. Sugar dissolving under slow simmer. The kitchen smells like fragrant toasty sweetness on verge of magic. Dough stiffens in pan, thickened and glossy. Whipping with paddle attachment aerates the mix—critical for the light rustic bite churros need. Eggs folded in one at a time, a rhythm not to be rushed. The air fryer heats silently, basket waiting with just a whisper of cooking spray. Dough formed into ridged logs, spacing crucial—crowded means soggy traps. Crisp forms on exterior, inside soft but springy, tactile cues outrank timers here. Tossed hot in spice sugar blend with warm cardamom undertones, aromatic cloud kisses skin. Passion fruit glaze for dipping—sharp, punchy, pushing back sweetness. A kitchen conversation of texture and fragrance, shaped by smell and feel rather than clocks alone. Fail proof if attention paid to dough feel, pipe pressure, and frying signs. No deep fryer mess, no oil bowls—just air crisped, joy crisped.

Ingredients

1 cup water

1/2 cup unsweetened almond milk

4 tbsp coconut oil

3 tbsp granulated sugar

1/2 tsp salt

1 cup all-purpose flour

1 tsp vanilla extract

3 large eggs

1/2 cup sugar

1 tbsp ground cinnamon

1/2 tsp ground cardamom

Passion fruit glaze for dipping (store-bought or homemade)

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About the ingredients

Switched almond milk in place of part of water for deeper flavor. Adds subtle nuttiness and richness without heaviness. Coconut oil takes butter’s place lending slight tropical hint—swap back if you prefer classic buttery flavor. Sugar lowered 25%—churros can be cloying if overdone, better add sweetness later in coating or dip. Cardamom addition to cinnamon sugar mix—adds complexity and a warm spice note missing in straight cinnamon. Passive changes can transform simple dough to multi-layered sensory bites. Eggs reduced to three from four helps dough pipe well without becoming runny; balance fluidity with hold. Vital to keep mixture pliable but firm. Nonstick spray must be light yet thorough or dough sticks and rips. Use large star tip for ridges, surface area catches cinnamon sugar better. Dipping options versatile, passion fruit glaze brightens and balances sugar. Chocolate or dulce de leche both valid alternatives. Flour type: all-purpose solid choice but cake flour works if lighter texture wanted; adjust egg quantity accordingly.

Method

Start heating water almond milk coconut oil sugar salt in medium saucepan. Low boil, bubbles form around edges, gentle hiss, medium heat. Stir often, avoid burn or scorching bottom. About 7 minutes here. Time to add flour once mix looks slightly thickened and steamy.

Off heat, quickly dump flour all at once. Wooden spoon must move fast, incorporate into dough ball, no lumps. If dough resists coming together, put back on low heat briefly but keep stirring nonstop. Too long means browned dough—avoid.

Transfer hot dough to stand mixer bowl fitted with paddle, or grab large bowl and hand mixer if no mixer. Beat vigorously until dough loosens up slightly and looks fluffy-ish, about 3-4 minutes. That aeration is key for churros structure.

Mix in vanilla, distributed evenly. Next, crack eggs one by one. Beat after each addition, scrape sides. Dough will loosen gradually, silky texture. Under-beating eggs leads to dense churros. Overdo it, batter too runny; consistency should be pipeable but hold shape well.

Set air fryer to preheat at 395F. 5 minutes minimum, need hot environment. Air fryer baskets differ—nonstick spray mandatory but light. Too much oil sprays means soggy starting, so spray lightly bare minimum.

Fit pastry bag or heavy-duty freezer bag with large open star tip #1M or equivalent. Fill with dough in manageable batches. Work fast to prevent dough drying out or getting stiff.

Pipe 3-4 inch strips into basket. Space out, don’t crowd or steam traps under churros. Using scissors cut dough edges clean to avoid ragged ends. Keep shapes consistent; uneven thickness changes cooking times and texture.

Spritz churros gently with cooking spray for crisp crust development. This trick mimics deep fry surface tension and helps golden color happen evenly.

Cook at 370F for 7-9 minutes. Air fryer whistles, sizzles faintly when done. Look for deep golden brown patches and feeling springy to touch but firm on outside. Poke with fork gently—if dough resists and rebounds, ready.

While frying, mix cinnamon, cardamom and sugar in bowl. Aroma will change, warm spice notes invite tasting.

Pull churros out, toss immediately in warm spice sugar. Weight of sugar clings best while still hot. Transfer after coating to wire rack to cool slightly. Avoid stacking or they steam each other.

Serve soon with passion fruit glaze. The glaze cuts sweetness, adding tang and freshness. Substitute: chocolate sauce or spiced dulce de leche for richer option.

Storage: Consume right away for crunch. Storing softens quickly. Re-crisp in air fryer at 350F for 2-3 minutes if leftovers needed.

Common issues: Dough too dry? Add splash more almond milk, egg liquidity matters here. Dough too runny? Add a tablespoon flour to firm up. Dough sticking to piping tip? Dip tips in warm water to loosen.

No coconut oil? Use unsalted butter melted but expect subtle buttery flavor change. No almond milk? Full water works but cuts richness and slight nuttiness.

Churros less crispy? Spray less oil or give them one quick flip halfway cooking. Air fryer brand matters—know your machine’s hotspots.

Technique Tips

Water and almond milk must come to low boil with oils and sugar fully dissolved to prevent gritty dough texture. Removing quickly and folding in flour fast stops cooking heat transferring too deeply into flour which can cause lumps or tough dough. Beating dough while still slightly warm activates gluten but overdoing beats down structure. Eggs incremental addition critical—too fast, curdled dough forms; too slow prevents proper emulsification. Preheat air fryer fully; insufficient heat causes greasy chewy results. Use light cooking spray on basket and churros—emulates fry oil sheen aiding crust formation. Placement of churros spaced ensures even heat and prevents soggy bottoms. Frying time varies with air fryer types, but look for deep golden shade and firm spring to touch. Toss immediately in aromatic sugar while churros hot for best coat adhesion. Wire rack cooling prevents steaming. Dipping sauces should present contrast; passion fruit glaze acidic, cuts fried dough fattiness. Key kitchen wisdom—trust touch and sight over timers to decide crispness and ready-to-eat mark. Adjust ingredient moisture if dough seems off mid-way. Chill dough briefly if too slack, add flour sparingly if too firm. Piping tips can clog; warm water rinse between uses keeps flow steady. Avoid overcrowding fryer basket; batch cook if needed.

Chef's Notes

💡 Check dough consistency; too dry? Add almond milk. It helps. Resists piping? Warm water for the tip, no stick.
💡 Mix sugars with cardamom ahead. Fragrant aroma hits when churros stir. Coating? Toss while warm for best stick.
💡 Air fryer models differ. Temperature may need tweaks. Look for deep golden crust and springy feel before pulling out.
💡 Don't crowd fryer; space keeps them crisp. Batch them if needed. Fresh is key. Mist with spray light.
💡 If dough's runny? Flour in small amounts. One tablespoon works for stabilizing. Overbeat won't help here, matters.