1. Make churro dough:

1. In a small saucepan, bring water, butter, sugar, and salt to a boil.
2. Remove from heat; immediately stir in flour until smooth ball forms.
3. Let cool 2 minutes. Beat in egg until glossy and thick.

2. Shape bites:

1. Scoop dough by teaspoonfuls; roll into 1″ balls (use damp hands to prevent sticking).
2. Lightly brush or spray with oil (ensures crispiness).

3. Air fry:

• Air fry at 350°F (175°C) for 8–10 minutes, shaking basket halfway, until golden and puffed.

4. Coat & serve:

1. Mix cinnamon and sugar in a bowl.
2. Roll warm bites in coating until fully covered.
3. Serve immediately with:
   → Dark chocolate dipping sauce
   → Sugar-free caramel
   → Fresh berries

💡 Pro Tips for Perfection:
✅ Don’t skip the oil spray—air fryer needs a touch of fat for browning.
✅ Blood sugar friendly (you love this!):
→ Use monk fruit blend 1:1 for sugar
→ Add 1 tbsp chia seeds to dough for fiber + glycemic control
→ Net carbs: ~4g/bite
✅ Keto version:
→ Swap all-purpose flour for ⅓ cup almond flour + 2 tbsp coconut flour
→ Use powdered erythritol + stevia for coating
→ Net carbs: ~2g/bite
✅ Gluten-free: Use certified GF all-purpose flour or almond flour blend.
✅ Extra crunch: Add 1 tbsp crushed pork rinds to dough (you love savory-crunchy textures!).
✅ Make ahead: Dough keeps 2 days refrigerated. Cook fresh for best texture. Reheat leftovers 2 min in air fryer.

Prep Time & Nutrition (per bite, blood sugar friendly version):