Air Fryer Churros Filled With Dulce de Leche bring the perfect blend of crispy, golden exteriors and creamy, indulgent centers. These treats are a dream come true for anyone who loves the classic churro texture but craves a luscious surprise inside. With just 25 minutes of prep and 15 minutes in the air fryer, you’ll have a dessert that feels gourmet yet is surprisingly simple to make.
The warm, cinnamon-sugar coating pairs beautifully with the rich, velvety dulce de leche filling, creating a harmony of flavors that’s impossible to resist. Each bite offers a satisfying crunch followed by a melt-in-your-mouth sweetness that’s pure bliss. Perfect for sharing or savoring solo, these churros are a quick, delightful way to elevate your dessert game.
Ingredients for Air Fryer Churros Filled With Dulce de Leche
- Churro Dough:
- 1 cup (8fl oz/240ml) water
- ½ cup (4oz/115g) butter (unsalted preferred)
- 2 tablespoons dark brown sugar (light brown sugar works too)
- ¼ teaspoon salt
- 1 cup (5oz/142g) all-purpose flour
- 3 large eggs (at room temperature)
- ½ teaspoon vanilla extract
- Cinnamon Sugar Coating:
- ½ cup (4oz/113g) granulated sugar
- 1 teaspoon cinnamon
- Pinch of salt
- Filling:
- Dulce de Leche (store-bought or homemade)
Step-by-Step Instructions
- Make the Churro Dough: In a medium saucepan, combine water, butter, brown sugar, and salt. Place over medium-high heat until the butter melts and the mixture simmers. Whisk in the flour until no lumps remain and a dough ball forms.
- Reduce heat to low and stir the dough with a wooden spoon for about 1 minute. The dough will clump and pull away from the pan. Remove from heat and set aside.
- In a separate jug, whisk together eggs and vanilla. Gradually incorporate the egg mixture into the dough, stirring until smooth and resembling mashed potatoes.
- Transfer the dough to a piping bag fitted with a star nozzle. Use immediately or refrigerate for up to 2 days.
- Bake the Churros: Pipe 4-inch-long churros onto parchment paper squares that fit your air fryer basket. Pipe them thickly, leaving 2 inches between each. Bake at 325°F (160°C) for 10-12 minutes or until golden brown. Repeat with remaining dough.
- Fill the Churros: Fit a piping bag with a small round nozzle and fill with Dulce de Leche. Insert the nozzle into each end of the churros and fill with caramel.
- Make the Cinnamon Sugar: Combine sugar, cinnamon, and salt in a ziplock bag. Toss the warm churros in the mixture until fully coated.
- Serve immediately and enjoy the same day for the best texture!
Perfect Pairings: Sauce and Topping Ideas
While Dulce de Leche is a classic filling, you can elevate your churros with other delicious options. Try a rich chocolate ganache, a tangy raspberry jam, or even a creamy Nutella filling. For toppings, drizzle melted chocolate or a dusting of powdered sugar for extra sweetness. A dollop of whipped cream on the side never hurts either!
Serve It Right: Presentation and Pairings
Serve your churros warm for the best experience. Arrange them on a platter with a small bowl of extra Dulce de Leche for dipping. Pair them with a cup of hot chocolate or a shot of espresso for a cozy treat. For a fun twist, set up a DIY churro bar with various fillings and toppings for guests to customize their own.
Keep It Fresh: Storage and Reheating Tips
Churros are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, pop them in the air fryer at 300°F (150°C) for 2-3 minutes to restore their crispiness. Avoid microwaving, as it can make them soggy.
Quick Tricks: Time-Saving Tips
To save time, prepare the churro dough up to 2 days in advance and store it in the piping bag in the fridge. When ready to bake, let it sit at room temperature for 10 minutes before piping. You can also make the cinnamon sugar mixture ahead of time and store it in a jar for quick use.
Air Fryer Essentials: Equipment Guidance
Ensure your air fryer is preheated to 325°F (160°C) for even cooking. Use parchment paper squares that fit your air fryer basket to prevent sticking and make cleanup easier. If your air fryer has a smaller basket, bake the churros in batches to avoid overcrowding, which can affect their texture.
Air Fryer Churros Filled With Dulce de Leche
Ingredients
Churro Dough
- 1 cup water (8floz/240ml)
- ½ cup butter (4oz/115g)
- 2 tablespoons dark brown sugar
- ¼ teaspoon salt
- 1 cup all purpose flour (5oz/142g)
- 3 large eggs (at room temperature)
- ½ teaspoon vanilla extract
Cinnamon Sugar Coating
- ½ cups granulated sugar (4oz/113g)
- pinch salt
- 1 teaspoon cinnamon
Filling
- Dulce de Leche
Instructions
- To Make the Churro Dough: In a medium saucepan, add water, butter, brown sugar, and salt. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
- Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set it aside.
- In a separate jug, combine eggs and vanilla and whisk together.
- Using your wooden spoon incorporate a little of your egg mixture into your dough. Stir, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.
- Transfer your dough to a piping bag fitted with a star nozzle. Use straight away for refrigerate for up to 2 days.
- Baking the Churros in an Airfryer: Pipe dough into 4 inch long churros onto a small square of parchment the size of the basket in your air fryer. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. Leave about 2 inches of space between the churros.
- Bake at 325°F (160°C) for roughly 10-12 minutes or until golden brown. Once baked, remove and continue baking off the rest of your churros. Note, it is normal for churros to collapse once they come out of the fryer. We can plump them back up again with the filling.
- Filling the Churros: Fit a piping bag with a small round nozzle. Fill the piping bag with Dulce de Leche Insert the piping nozzle into each end of the churro and fill it with the caramel.
- To Make the Cinnamon Sugar: Combine sugar, cinnamon, and salt in a ziplock baggie.
- Take the filled churros and toss them in the sugar until well covered. It is best to do this when the churros are warm and fresh from the oven.
- Enjoy the churros the same day they are baked!!
