Vanilla Churros with White Chocolate
Fuss-free vanilla churros with crispy ridges and a glossy white chocolate dip, perfect for cozy nights or brunches with kids.
Ingredients
Churro Dough
- 250 ml water
- 60 g butter
- 1 tablespoon sugar
- 1 teaspoon ground cinnamon plus extra for dusting
- pinch salt
- 120 g plain flour
- 1 teaspoon BAM vanilla paste or good quality alcohol-free vanilla extract
- 1 large egg
- BAM coconut oil spray or lightly melted coconut oil to brush
Coating
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Dipping Sauce
- BAM white chocolate for melting and dipping
Instructions
Preparation
- Combine the water, butter, sugar, cinnamon, and a pinch of salt in a small saucepan and bring it to a rolling boil.
- Remove the pan from the heat and add the flour immediately. Stir vigorously until the mixture forms a uniform, smooth dough and pulls away from the pan.
- Let the dough cool for 3–5 minutes. Stir in the BAM vanilla paste.
- Add the egg and mix quickly until the batter is smooth and glossy. Adjust with a teaspoon of water if too stiff.
- Fit a piping bag with a star nozzle and transfer the dough into it. Pipe 8–10 cm lengths onto baking paper placed on a tray.
- Freeze the piped churros for 15 minutes.
Cooking
- Lightly brush each churro with coconut oil and arrange them in a single layer in the air fryer basket.
- Bake at 180 °C for 10–15 minutes until golden brown and crisp.
- While warm, roll churros in the sugar-cinnamon mix.
- Melt the white chocolate gently and serve as a dipping sauce.
Notes
For richer flavour, use vanilla paste; substitute with gluten-free or vegan options as needed. Store cooked churros at room temperature or refrigerate for up to 2 days.