I highly recommend gathering all of your ingredients and equipment before starting the process. The churro dough comes together very quickly.

Add 150 ml (½ cup plus 2 tbsp) water, ¼ tsp salt, 1 tbsp sugar and 1 tbsp neutral oil to a small saucepan. Bring to the boil over a high heat and stir with a wooden spoon to ensure that the sugar and salt dissolve.

Remove from the heat and stir in 60 grams (½ cup) of All Purpose Flour. Keep stirring until the flour is fully incorporated. It will clump together into a smooth ball. Allow cooling for 10 minutes.

Add a closed star piping tip (nozzle) to a thick piping bag. I used a 2D piping tip. Place the churro dough into the piping bag and twist the end to secure. Line a baking tray with parchment paper.

Pipe 2 inch churro bites onto the paper. Use scissors to trim the dough.

Set your air fryer to 360F and preheat for 2 minutes.

Add half of the churro bites to the tray and spray with cooking oil. Make sure that there is room between the bites for the air to circulate.

Fry for 10 minutes, turning over at the 5 minute mark. Don't skip turning them over as you want to ensure that they are frying evenly. Give them a shuffle around and then continue to fry for another 5 minutes. The churro bites will be golden and crispy on the outside and slightly soft on the inside.

While the first batch is finishing, make the cinnamon sugar. In a bowl, mix together 100 grams (½ cup) of white sugar and 1 tsp of ground cinnamon. Stir together. Once the first batch of churro bites is ready, immediately toss them in the cinnamon sugar then set them aside. You don't need to coat them in additional oil.

Add the remaining bites to the air fryer and repeat as per the first batch.

Serve warm with my 3 ingredient caramel sauce.