Mini Churros

In a medium saucepan, add water, butter, sugar, and salt. Bring to a boil over medium-high heat.

Reduce heat to low and add flour to the saucepan in small increments. Stir constantly with a rubber spatula and cook until the dough comes together and is smooth.

Remove from heat and cool for about 5 minutes. Transfer the dough to a food processor.

Add eggs and vanilla extract to the work bowl and mix until the dough comes together and the mixture is a glue-like texture.

Transfer dough to a large piping bag fitted with a large star-shaped tip.

On a greased baking mat, pipe churros into 4-inch lengths and cut the end with scissors.

Refrigerate piped churros on the baking sheet for 1 hour.

Preheat the air fryer at 180°C for 4 minutes.

Carefully transfer churros with a spatula to the fry pot, leaving about 1/2-inch space between churros, and spray with oil.

Air fry churros in batches at 180°C for 8 minutes. Turn and continue air fry for 6 minutes or until golden brown.

In a small bowl, mix sugar and cinnamon to make the coating. Immediately transfer air-fried churros into the sugar mixture and toss to coat. Work in batches.

Serve warm with caramel, hazelnut spread, or chocolate dipping sauce.