In a medium saucepan, add water, butter, brown sugar, and salt. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.

Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set it aside.

In a separate jug, combine eggs and vanilla and whisk together.

Using your wooden spoon incorporate a little of your egg mixture into your dough. Stir, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.

Transfer your dough to a piping bag fitted with a star nozzle. Use straight away for refrigerate for up to 2 days.

Pipe dough into 4 inch long churros onto a small square of parchment the size of the basket in your air fryer. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly. Leave about 2 inches of space between the churros.

Bake at 325°F (160°C) for roughly 10-12 minutes or until golden brown. Once baked, remove and continue baking off the rest of your churros. Note, it is normal for churros to collapse once they come out of the fryer. We can plump them back up again with the filling.

Fit a piping bag with a small round nozzle. Fill the piping bag with Dulce de Leche 

Insert the piping nozzle into each end of the churro and fill it with the caramel.

Combine sugar, cinnamon, and salt in a ziplock baggie.

Take the filled churros and toss them in the sugar until well covered. It is best to do this when the churros are warm and fresh from the oven.

Enjoy the churros the same day they are baked!!