Air Fryer Churro Beignets
Equipment
- wooden spoon
- Foil-lined baking sheet
- Pastry brush
- Large brown paper bag
Ingrediënten
- 3 tablespoons unsalted butter cut into small cubes
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour plus more for dusting
- 2 large eggs
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- Vegetable oil for brushing
Instructies
- In a small saucepan, combine the butter, salt, vanilla, and 1 cup water.
- Bring to a boil over high heat.
- Add the flour and cook, stirring constantly, until a smooth dough forms, about 30 seconds.
- Transfer the dough to a bowl and let cool for 1 minute.
- Add one egg, stirring vigorously until the dough is smooth.
- Repeat with the remaining egg.
- Transfer the dough to a floured work surface and pat into a 9-inch square about ¼ inch thick.
- Cut the dough square into 16 smaller squares and transfer them to a foil-lined baking sheet.
- Dust off excess flour from the dough squares using a dry pastry brush.
- Chill the beignets on the sheet in the freezer until frozen solid, at least 1 hour.
- Meanwhile, combine the sugar and cinnamon in a large brown paper bag.
- Brush 4 squares all over with enough oil to coat well.
- Place them in one layer in the air fryer and cook at 400°F until golden brown and puffed, about 13 minutes.
- Immediately transfer the cooked beignets to the paper bag and shake them in the cinnamon-sugar to coat.
- Repeat with the remaining dough squares and cinnamon-sugar in three more batches.
- Serve the beignets hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these indulgent churro beignets with a sweet dessert wine like a late-harvest Riesling or a Moscato d'Asti for a delightful contrast to the cinnamon-sugar coating. If you prefer a non-alcoholic option, a rich and creamy hot chocolate would complement the flavors nicely.Nutritional Information
Calories: 120 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 4 g | Fiber: 1 g | Sugar: 10 g
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