Name: Air Fryer Churros
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 12 to 14 churros
Ingredients: 1 cup water; 2 tablespoons vegetable shortening; 2 tablespoons unsalted butter; 1 cup plus 1 tablespoon sugar; 1/2 teaspoon kosher salt; 1 cup cake flour; 2 large eggs; 1/2 teaspoon vanilla bean paste or extract; 1/2 cup dulce de leche; 2 to 4 tablespoons whole milk; 1 teaspoon ground cinnamon; Cooking spray

Directions

Cut out four 6-by-8-inch rectangles of parchment paper and arrange in a single layer on a rimmed baking sheet.
Combine the water, shortening, butter, 1 tablespoon sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool to room temperature, 25 to 30 minutes, then stir in the eggs and vanilla until smooth.
Transfer the dough to a pastry bag fitted with a 1/2-inch star tip. Pipe 3 to 4 logs (each about 5 1/2 inches long) onto each piece of parchment, using kitchen shears to snip off the dough; you should have 12 to 14 churros. Freeze the churros for about 20 minutes.
Combine the dulce de leche and 2 tablespoons milk in a small saucepan over medium heat. Cook, stirring, until smooth, about 3 minutes. Stir in up to 2 more tablespoons milk, a little at a time, until thin enough for dipping; keep warm.
Combine the remaining 1 cup sugar and the cinnamon in a large bowl. Working in 2 batches, add the churros (on the parchment) to the basket of a 6-quart air fryer. Lightly coat the tops with cooking spray and cook at 375˚F until the churros are golden on top, about 6 minutes. Flip the churros, spray again and continue cooking until golden on the other side, about 6 more minutes. Immediately transfer to the cinnamon sugar and toss to coat. Serve with the dulce de leche.

Photograph by Ryan Liebe

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Air Fryer Churros

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