In a medium saucepan heat the butter over medium heat. Add in the water, sugar, vanilla and salt. Bring to a simmer for 5 minutes while mixing occasionally.

Add in the  flour and mix rapidly with a large wooden spatula. Stir until the mixture thickens and forms a ball.

Remove from the heat and allow to cool for 10 minutes or until warm to the touch.

Once the dough is a little bit cooler, add in the eggs one at a time, beating after each addition until completely incorporated. Transfer the dough into a piping bag fitted with a large  open star tip nozzle. I recommend the Wilton 1M or Ateco 845/846.

Pipe 5-inch long churros onto the baking sheet lined with parchment paper or silicone mat. Cut the end with scissors.

Refrigerate the baking sheet for 30-60 minutes or until firm.

Three minutes before your churros are ready to be air fried, preheat your air fryer to 360°F (180°C).

Gently remove the semi-frozen churros from the parchment paper and place them into your air fryer basket. Spray with cooking oil spray and bake for 8-10 minutes or until golden brown. You might  need to bake them in batches, depending on the size of your air fryer. Keep the remaining churros in the freezer, while the first batch is frying.

In a small bowl combine the sugar and cinnamon. Immediately place the baking churros in the sugar mixture and toss to coat. Work in batches.

Serve with Nutella, dulce de leche or jam.

Enjoy!