Place milk, butter, and tablespoon of sugar together in a medium saucepan.

Cook the mixture over medium high heat and stir frequently until it reaches a boil.

Remove the pan from the heat and stir in the flour. It's easier to do using a wooden spoon. Stir until the flour is incorporated completely.

Put the pan back over the heat and continue stirring for about 2 minutes or until the mixture starts to come together into a smooth ball. Note: This is an important step because it helps to get rid of any raw flour flavor from the dough.

Remove the saucepan from the heat again. You can either transfer to a large mixing bowl or use a hand mixer. You can beat the dough for a couple of minutes to release some of the heat. Note: The reason is so the eggs don’t scramble (or cook) when you add them to the dough.

In a separate small bowl, whisk together the eggs, vanilla, and salt.

Add the egg mixture to the dough a little at a time, mixing well after each addition.

Grab a pastry bag and insert an open star decorating tip (#1M). Add the dough to the pastry bag, making sure not to overfill.

Pipe the dough onto the greased air fry basket. You can use scissors to cut off the churro if needed. They should be about 3 inches in length.

Put the air fryer basket into the toaster oven, select the 'airfry' function and set the timer to 8 minutes. Cook them until golden brown.

While they're cooking, combine the cinnamon and remaining sugar in a wide shallow bowl.

Remove the churros from the oven and immediately roll them in the cinnamon sugar. Then place them on a plate or baking pan to finish cooling.