Spanish Churros Recipe

In a saucepan on the stove, bring water to a boil and stir in sugar and butter.

Once melted, reduce heat to medium/low and fold in flour. Remove from heat.

In a separate bowl, whisk together eggs and vanilla extract.

Slowly fold a few eggs into the dough. Keep repeating until eggs are well combined into the dough. Let cool.

Place dough into a pastry bag with a star-shaped tip. Pipe 6-inch long churros onto a parchment paper lined baking pan or a silicone mat.
Place tray into the fridge to chill for about 30 minutes. (This makes your dough less sticky and easier to work with.)

Place a single layer of churros, not touching each other, in the air fryer. Air fry for 10 minutes at 380 degrees.

Mix cinnamon and sugar together on a small plate.

Once churros are done cooking, roll them in the cinnamon sugar mixture and place them on a cookie cooling rack. Repeat the process until all churros are cooked.

To make the chocolate sauce, melt chocolate chips and coconut oil in a glass bowl using the microwave for about 20-30 seconds. Mix well and dip warm churros in the sauce to serve!