Preparation Steps

• In a medium shallow bowl, whisk together ½ cup sugar and ½ teaspoon cinnamon. Set aside.
• Combine water, milk, vanilla, butter, salt, 2 tablespoons sugar, and ¼ teaspoon cinnamon in a medium saucepan over medium heat. Let the mixture melt and come to a rolling boil, stirring frequently. Then, reduce heat all the way down to low.
• Add in flour and stir constantly with a wooden spoon until incorporated and the mixture forms a thick, smooth ball and appears to dry out (a thin film will form on the bottom of the pan), about 2-3 minutes.
• Immediately transfer dough to a large bowl and beat on medium speed with a hand mixer (or stand mixer) for 2 minutes to cool the mixture slightly. Add in eggs, one at a time, beating well after each addition, until fully combined. It should appear smooth and creamy.
• Spoon dough into a piping bag fitted with a large open star tip. Place in the fridge and chill for 30 minutes.
• Preheat air fryer to 380F. Spray the basket with nonstick spray.
• Working in batches, hold the tip close to the basket and pipe strips of dough (2 & ½ inches long) in a single layer, cutting the end with kitchen scissors. Repeat until churro bites fill the basket without over-crowding.
• Air fry until golden, 8 to 10 minutes.
• Immediately out of the air fryer brush them with the melted butter, then roll in the cinnamon-sugar mixture.
• Repeat with remaining dough.
• Enjoy immediately as is or with some chocolate dipping sauce!