Air Fryer Anise and Orange Blossom Churro Twists

Steps

1. 1

   Make the dough

   • In a medium saucepan, bring 1 cup (240 ml) water and 6 tablespoons (85 g) butter cubes to a boil over medium heat.
   • Once boiling, remove from heat and stir in 1 cup (125 g) flour, 1.5 teaspoons (5 g) crushed anise seeds, and ¼ teaspoon (1.5 g) salt until fully combined and smooth.
   • Let cool for 2 minutes, then stir in 1.5 tablespoons (22 ml) orange blossom water.
   • The mixture should be warm and pliable, similar to thick cookie dough.

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   Ready when: Dough is smooth, warm, and no longer steaming; it holds together without being sticky

   Tip: Don't skip cooling—piping warm dough will cause it to spread rather than hold shape in the air fryer

2. 2

   Fill the pastry bag

   • Transfer the warm dough into a pastry bag fitted with a large star tip (½-inch opening).
   • Test-pipe a small amount onto a spare piece of parchment to ensure the dough flows smoothly; if it's too stiff, let it rest for 1 minute and try again.

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   Ready when: Dough flows evenly from the star tip without breaking or clogging

   Tip: If dough is too stiff, warm it briefly (20 seconds) under warm water on the outside of the bag to loosen it

3. 3

   Pipe the churro twists

   • Working quickly before the dough cools and hardens, pipe 4-inch (10 cm) lengths of dough onto the parchment-lined air fryer basket, spacing them about ½ inch (1 cm) apart.
   • You should fit 12 churro strips in a single layer.
   • Using kitchen scissors, cut each piped length at the ends to release it from the bag.
   • Twist each strip gently by holding one end and rotating the other end in one direction, creating a loose spiral (2–3 full twists).

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   Ready when: All 12 churro twists are piped, cut, and gently twisted on the parchment

   Tip: If dough cools too much while piping, the dough in the bag will stiffen; work steadily but don't rush

4. 4

   Air fry the churrosOven 375°F / 190°C

   • Place the parchment and churro twists into the preheated air fryer basket.
   • Air fry at 375°F (190°C) for 8 minutes.
   • Shake the basket gently or use tongs to flip the churros halfway through cooking (at the 4-minute mark) so they brown evenly on both sides.

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   Ready when: Churros are deep golden brown on all sides, feel crisp to the touch, and sound hollow when tapped

   Tip: Don't skip the flip—it ensures even browning and prevents one side from over-crisping while the other stays pale

5. 5

   Make the cinnamon sugar

   • While the churros cook, combine ⅓ cup (65 g) granulated sugar and 1.5 teaspoons (4 g) ground cinnamon in a shallow dish.
   • Mix thoroughly to distribute the cinnamon evenly throughout the sugar.

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   Ready when: Sugar and cinnamon are fully combined with no streaks or lumps

6. 6

   Coat the warm churros

   • Transfer the hot churros to a wire rack or clean baking sheet.
   • While they're still warm, brush or lightly drizzle 2 tablespoons (28 g) melted butter over the churros, coating all sides.
   • Working quickly, toss the buttered churros in the cinnamon-sugar mixture, ensuring each one is well coated.
   • You can do this in batches if needed.

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   Ready when: All churros are evenly coated in cinnamon sugar and glisten slightly from butter

   Tip: Coat while warm so the butter and sugar adhere; if they cool completely, the coating won't stick as well

7. 7

   Cool and serve

   • Let the churros rest on the rack for 3–5 minutes to allow the coating to set and the interior to firm slightly.
   • Serve warm or at room temperature.
   • The anise and orange blossom flavors will be most pronounced while the churros are still warm.

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   Ready when: Churros are cool enough to handle and eat; coating is set but still slightly sticky