These crisp, golden churros get their signature ridged shape from a piped choux-style dough, puffed up in the air fryer until the outside turns deep golden brown and delightfully crisp while the inside stays light and airy. Straight from the basket, each one gets rolled in a cinnamon-sugar coating that clings to every ridge for that classic churro crunch in every bite. Alongside, a glossy, rich chocolate sauce warms up on the stovetop for dunking, turning this into the kind of dessert that disappears fast off the plate. It's a fun, hands-on treat that comes together with simple pantry staples and a lot less oil splatter than the fried version, and it's a great pick for a gluten free dessert spread.
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Combine the water, 2 tbsp butter, 1 tbsp sugar, and salt in a medium saucepan over medium heat, stirring until the butter melts and the mixture comes to a full boil.
Remove the pan from the heat and add the flour all at once, stirring vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a smooth ball, about 1 minute.
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