Light & Airy Protein Churros
Enjoy these light and airy protein churros, air-fried to perfection and dusted with cinnamon sugar. This recipe uses blended cottage cheese for a protein boost and achieves a fluffy texture without deep-frying, making it a satisfying and quick treat.
Equipment
- Food processor or high-speed blender
- Large mixing bowl
- sturdy spatula
- Separate clean bowl
- Hand mixer or wire whisk
- air fryer
- Parchment paper
- Shallow bowls
- Stand mixer (optional)
Ingredients
For the Protein Churro Dough
- 2 cups 4% small-curd cottage cheese blended
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 large egg white
For the Cinnamon Sugar Coating
- 1/4 cup unsalted butter melted
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
For the Whipped Honey Butter
- 1/2 cup unsalted butter
- 2 tbsp honey
- 1/2 tsp ground cinnamon
Optional Serving Toppings
- Caramel sauce
- Chocolate sauce
Instructions
Preparing the Dough Base
- To start, place your 4% small-curd cottage cheese in a food processor or high-speed blender. Blend it thoroughly until it becomes smooth and creamy. This step helps prevent lumps in the finished churros.
- Next, in a large mixing bowl, combine the blended cottage cheese with the all-purpose flour, baking powder, and salt. Use a sturdy spatula to gently mix these ingredients together until a shaggy, somewhat crumbly dough begins to form.
- To achieve light and airy protein churros, gently whisk the single large egg white vigorously in a separate, clean bowl using a hand mixer or wire whisk, until stiff peaks form. Very gently fold this beaten egg white into your dough mixture using a spatula, being careful not to deflate the air you've just incorporated. The dough will now have a lighter, slightly airy, and somewhat sticky texture.
Shaping and Coating
- Lightly flour your work surface and your hands. Transfer the airy dough to this surface and knead it very briefly, for only about 30 to 60 seconds, until it just comes together into a cohesive, smooth ball. If it feels too sticky, add another sprinkle of flour, one tablespoon at a time.
- Divide the dough into 6 equal portions. Take each portion and roll it gently between your palms and the work surface to form a log about ¾-inch thick. Then, cut each log into 3 smaller, churro-sized pieces.
- Prepare your coating station: In a shallow bowl, whisk together the brown sugar and ground cinnamon until well combined. In a second shallow bowl, melt the ¼ cup of unsalted butter until it's liquid.
- One by one, dip each raw churro piece into the melted butter, allowing any excess to drip off. Immediately after, roll the butter-coated churro in the cinnamon-sugar mixture, ensuring it's fully coated on all sides. Set the coated churros aside on a plate.
Air Frying and Finishing Touches
- Line the basket of your air fryer with parchment paper. Carefully arrange the coated churros in a single layer, making sure they don't touch or overlap. Air fry them at 375°F (190°C) for 8-10 minutes, or until they turn a golden brown and feel crispy to the touch.
- While the churros are air frying, prepare the whipped honey butter. In the bowl of a stand mixer or using a hand mixer, whip the ½ cup of unsalted butter until it's smooth and creamy. Scrape down the sides of the bowl, then add the honey and the ½ teaspoon of cinnamon. Continue to whip until the mixture is light, fluffy, and all the ingredients are combined.
- Once cooked, remove the warm churros from the air fryer. Serve these protein churros immediately with your freshly made whipped honey butter, and optionally with caramel sauce or chocolate sauce.
Notes
Protein Source Options: Blended cottage cheese provides a richer, slightly saltier flavor. For a tangier, smoother dough, plain, full-fat Greek yogurt is a good substitute. Flour Alternatives: A 1:1 gluten-free baking flour can be used, but the dough may be stickier; have extra flour on hand for shaping. Sweetener Swaps: For a lower-sugar option, brown sugar can be replaced with alternatives like Truvia, Swerve, allulose, or erythritol. Piping vs. Rolling: This protein dough is stickier than traditional choux pastry and not ideal for piping; the 'roll and cut' method is recommended for best texture and ease. If attempting to pipe, chill the dough for at least 30 minutes and use a very wide star tip. Troubleshooting Sticky Dough: Work on a well-floured surface and hands. If the dough is too wet, add flour one tablespoon at a time until manageable, but avoid over-flouring. Troubleshooting Dry Dough: If dough is too dry or crumbly, gradually add a tablespoon of milk, water, or more blended cottage cheese/Greek yogurt until pliable. Adding Protein Powder: If you wish to add more protein, a whey/casein blend is generally preferred over pure whey protein, as pure whey can make baked goods drier. Air Frying Tips: Ensure churros are in a single layer without crowding for even cooking and maximum crispiness. Subsequent batches may cook faster, so reduce cooking time by 1-2 minutes. Coating after Cooking: If you choose to coat churros after air frying, do so immediately while they are still warm to ensure the cinnamon sugar adheres properly. Prevent Lumpy Texture: Blend cottage cheese until completely smooth before adding to the dough. Avoid Tough Churros: Do not over-knead the dough; knead for only 30-60 seconds to prevent over-developing gluten. Storage: Store leftover protein churros in an airtight container at room temperature for up to 2 days. They will lose some crispiness. Freezing Instructions: Uncooked or cooked churros can be frozen on a baking sheet until solid, then transferred to a freezer-safe bag for 1-2 months. Reheating: Reheat in an air fryer at 350°F (175°C) for 2-3 minutes (defrosted) or 5-7 minutes (frozen) to restore crispiness. Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 300kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 300mgPotassium: 100mgFiber: 2gSugar: 25gVitamin A: 5IUCalcium: 10mgIron: 1mg
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