Steam curls up from the valve and your stomach starts talking back. You remember the first time you realized churros didn’t have to be a messy, deep-fry event. Dang, it’s kinda wild how simple it gets when you use your air fryer alongside that handy pressure cooker. You don’t even gotta stand by a bubbling pot of oil, and the scent of cinnamon sugar fills your space much faster than you’d expect.
Your sealing ring whispers that’s it’s about to work its charm and the float valve pops up. The broth depth in your cooker keeps the dough at just the right humidity so every bite comes out with that tender pull you love. Quick release means no long wait, just crispy golden bites ready for your cinnamon sugar toss.
You notice how the crisp outside contrasts with the soft insides. It’s like your kitchen just gave you this warm hug after a long day. This recipe’s perfect for when you want a sweet treat that’s naturally vegan but still packs that traditional churro punch. Trust me, you’re gonna love this snack.
The Truth About Fast Tender Results
- You gotta get the broth depth just right so the dough doesn’t get soggy or dry.
- The float valve lets you know when pressure’s built and when it’s time to quick release for perfect timing.
- Use the sealing ring snug to keep steam in and moisture just right for that tender pull.
- Cooking in the air fryer right after the pressure cooker finish helps lock in crispiness fast.
- Timing is everything. If you go too long or too short, the texture changes, so stick real close to the steps.
The Complete Shopping Rundown
- 150 ml Water (½ cup plus 2 tablespoons) - you need just enough for your dough to come together.
- ¼ teaspoon Salt - balances out the sweetness and pulls flavors together.
- 1 tablespoon White Sugar - mixed in the dough for a subtle sweetness.
- 1 tablespoon Canola Oil - helps keep the texture tender without heaviness.
- 60 grams All Purpose Flour (½ cup) - the base of your churro dough.
- 100 grams White Sugar (½ cup) - for tossing, creates that crispy coated shell.
- 1 teaspoon Ground Cinnamon - mixed with the sugar to get that classic churro zing.
- Parchment Paper - for piping your bite-sized stars without sticking.
- A piping bag fitted with a star tip - makes your bites look just right and ready to catch that cinnamon sugar.
Your Complete Cooking Timeline
- First up, set your saucepan on medium heat and add that water, 1 tablespoon white sugar, canola oil, and salt. Wait till it boils, not sooner. That’s your broth base kicking in.
- Once boiling, yank the pan off heat and drop in your flour fast. Stir hard until it gets thick and kinda doughy.
- Let the dough sit and cool down for around 10 minutes. It’s gotta cool enough not to burn your fingers when you transfer it.
- Get your piping bag with star tip ready, then fill it up with the dough. Pipe out small bites onto your parchment lined tray. Keep ‘em bite-sized or they might not cook evenly.
- Preheat your air fryer to 375°F (190°C). Don’t skip this or they won’t get that perfect crisp.
- Work in batches, air fry the churro bites for 8 to 10 minutes. Keep an eye on they, looking for that golden brown glow.
- While still warm, mix up the cinnamon and white sugar in a shallow bowl for tossing.
- Once they’re out and hot, toss those churro bites in cinnamon sugar until they’re well coated. Serve ‘em immediately or the crisp goes bye-bye.
Easy Tweaks That Make Life Simple
- Wanna skip the piping? Use a spoon but the star tip look won’t be there.
- Mix the cinnamon sugar ahead of time so you don’t gotta scramble after frying.
- Use a silicone mat instead of parchment paper if you don’t have parchment. Works real good.
- Batch cook and keep bites warm in a low oven while finishing the rest.
- If your dough feels too thick, add a splash of water but just a little at a time.
The Flavor Experience Waiting for You
First bite hits you with a satisfying crunch. That golden, crispy shell shatters just right under your teeth. You sense the cinnamon and sugar coating wraps around every nook with sweet perfection.
Inside, the dough is tender, almost fluffy. You notice the soft pull that contrasts beautifully with the crunch outside. It’s just enough bite but melts in your mouth, kinda like a warm hug in snack form.
The subtle salt and oil in the dough balance out the sugar sweetness so you don’t feel overwhelmed. It’s like you hit that perfect sweet point without going overboard.
And the smell! The cinnamon sugar fills your kitchen, coaxing you to just grab one more bite. It’s a simple pleasure that feels special, warm, and kinda nostalgic all at once.
How to Store This for Later
- Store leftovers in an airtight container at room temperature for up to 2 days. Keep in mind the crispiness fades a bit.
- To keep them crisp longer, place in the fridge but let ‘em come back to room temp before serving. Microwave for a few seconds if needed.
- If you wanna freeze, toss the bites in cinnamon sugar first, then freeze flat in a sealed bag. Reheat in the air fryer like before at 350°F until warmed and crisp.
Your Most Asked Questions Answered
- Can I use gluten-free flour here? Yeah, you can try but results may be less tender and a bit crumbly. Adjust broth depth if needed.
- What if I don’t have a piping bag? No worries, use a plastic bag with a corner cut off or just spoon dough onto the tray.
- Why do I need quick release on the pressure cooker? Quick release stops cooking fast so the bites don’t get too soft and soggy inside.
- Can I double the recipe? Sure thing. Just watch your broth depth so the pressure cooker works right with the extra dough volume.
- How do I keep churro bites crispy longer? Air fry a few extra minutes and don’t cover tightly when storing at room temperature.
- Is canola oil necessary? You can swap it for other light oils but canola keeps the taste neutral and dough tender.
Recommended Related Recipes
For more delicious quick bites, check out our Cheesy Taco Sticks for a savory twist or try our flavorful Easy Thai Baked Chicken Meatballs to warm up your dinner table. If you love a balance of healthy and hearty, don’t miss the Ultimate Quinoa Instant Pot Cooking Guide for versatile meal ideas.
Air Fryer Churro Bites (Naturally Vegan)
Equipment
- 1 Mixing bowl
- 1 Saucepan
- 1 Air Fryer
- 1 Piping Bag with Star Tip
- 1 Parchment Paper
Ingredients
Main ingredients
- 150 ml Water ½ cup plus 2 tablespoons
- ¼ teaspoon Salt
- 1 tablespoon White Sugar for dough
- 1 tablespoon Canola Oil
- 60 grams All Purpose Flour ½ cup
- 100 grams White Sugar for tossing
- 1 teaspoon Ground Cinnamon
Instructions
Instructions
- Add water, 1 tablespoon sugar, canola oil and salt to a saucepan over medium heat. Bring to boil.
- Remove from heat and stir in flour rapidly until a dough forms.
- Let dough cool for 10 minutes until manageable.
- Fill piping bag fitted with star tip with dough and pipe bite-sized churro shapes onto parchment lined tray.
- Preheat air fryer to 375°F (190°C).
- Air fry churro bites in batches for 8-10 minutes until golden. Turn at halfway point.
- Mix cinnamon and sugar in a bowl while churros are frying.
- Toss warm churro bites in cinnamon sugar mixture to coat.
- Serve immediately for best texture.
