INGREDIENTS

• 125 ml (4 fl oz) water
• 50 g (2 oz) butter
• salt
• 100 g (3.5 oz) wheat flour (type 405)
• 2 eggs

Also

• baking paper
• wooden skewer
• 200 g (7 oz) milk or dark chocolate
• 2 tsp vegetable oil
• 50 g (2 oz) sugar
• 1 leveled tsp cinnamon powder

HOW TO MAKE IT

1. Cover the rack of the ZWILLING air fryer with baking paper. Carefully pierce the baking paper several times with a wooden skewer so that the air can circulate better.
2. Boil the water with butter and 1 pinch of salt in a small pot. Remove the pot from the heat. Add the flour to the hot liquid all at once. Immediately mix everything together with a wooden spoon to form a smooth dough ball, then heat ("burn off") for about 1 minute, stirring constantly, until a fluffy layer forms at the bottom of the pot. Then transfer the batter to a mixing bowl and let cool slightly.
3. Knead the eggs one by one into the choux pastry using a hand mixer with a dough hook on the highest speed. The choux pastry has the right consistency when it is very shiny and sticks to the dough hooks in peaks. Fill the finished dough into a piping bag with a large star nozzle.
4. Pipe the dough into the air fryer in strands about 8 cm long, leaving a little space between each strand. Bake the churros at 180 °C for about 10-12 minutes until golden brown. Bake the remaining churros in the same way.
5. In the meantime, mix the sugar with the cinnamon powder. Melt the chocolate with the oil in a water bath.
6. Turn the finished churros directly hot in the cinnamon-sugar mixture.
7. Pour the melted chocolate into a preheated cup and dip the churros in it.

Tip

You may want to use a knife or kitchen shears to cut the dough strands.

Info

The remaining baking ingredients or cinnamon-sugar mixture can be stored in the ZWILLING FRESH & SAVE CUBE storage containers.