Just in time for fall: light and airy apple cider churros with salted caramel sauce perfect for dunking!
Everyone knows apple season. Whether that means going to an orchard to pick a bushel full or buying fresh Jonagolds at the supermarket, getting fall apples is a wonderful thing.
Just as wonderful as the apples themselves are all the delicious apple treats that appear right around the same time. From apple pies to apple muffins, apple desserts are a total hit.
So I decided to take all the flavor of apples & spice and tuck them into a soft and heavenly fried dough. The result? Apple cider churros.
Now, I am obsessed with thick and fluffy churros. In fact, I have a phrase when describing my churros. It’s pillowy clouds. As in, these apple cider churros taste like pillowy clouds of fried goodness.
They’re the lightest churros I’ve ever eaten and the only churro recipe that I will ever need. And best of all, they’re a cinch to make.
Today I’m off to Vermont for a little getaway with Ambitious Kitchen. I won a photography contest and we’re being treated to a two day stay in the countryside! I’m so excited. Follow along on snapchat for all the details (username: sarahfennell).
Wishing you all a happy start to your week.
Stay up to date with all things Broma on:Print
Apple Cider Churros
For the churros:
- 1 cup flour
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon ginger
- 1/8 teaspoon nutmeg
- 3/4 cup apple cider
- 1/4 cup apple sauce
- 6 tablespoons butter
- 1 1/2 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs
- 3/4 cup granulated sugar & 2 teaspoons cinnamon, for coating
For the salted caramel dipping sauce:
- 1/2 cup granulated sugar
- 3 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon sea salt
- First, make your salted caramel sauce. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
- After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
- Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
- Next, pour in the heavy cream and sea salt. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and pour into a small bowl for dipping. You can easily reheat the sauce in the microwave in 15 second intervals.
- In a large, deep skillet or pot (cast iron is ideal), pour in 2-3 inches of canola oil. Heat the oil to 375°F (190°C).
- Meanwhile, in a medium bowl, sift the flour and spices together set aside.
- In a shallow bowl, stir together the 3/4 cup granulated sugar with cinnamon. Set aside.
- In a small saucepan over medium heat, bring the apple cider, apple sauce, butter, brown sugar, salt, and vanilla extract to a boil. Add in the flour mixture and stir vigorously to combine. Mixture will be thick. Allow to cool slightly.
- Using a stand mixer or an electric hand mixer, slowly beat the eggs into the dough, beating well between each addition. The mixture should look glossy and still fairly thick.
- Scrape the dough into a pastry bag fitted with a 1M star tip. Test the oil with a small squeeze of dough. Your churro should float at the top of the oil and brown on the bottom side in about 30 seconds. Adjust the heat if necessary.
- Pipe roughly 3 inch strips into the oil, keeping the tip of your pastry bag 1-2 inches above the oil. To break the churros off of the pastry bag, use scissors to make clean cuts right below the tip of the bag. Drain on paper towels, then toss warm churros into the granulated sugar mixture, coating evenly.