Coated in sugar and served hot, there are few things better than fried churros in the fall. This apple cider version is an ode to the season with an assortment of warm spices and an indulgent apple cider dipping glaze. Pile them high on a platter for snacking and sharing.
Caramelized Apple Cider Churros
Yields | 2 dozen churros |
Apple Cider Glaze
- 1 cup powdered sugar
- 1 Tbsp whole milk
- 1 Tbsp apple cider
- ¼ tsp vanilla extract
- ⅛ tsp ground cinnamon
- ⅛ tsp kosher salt
- 1 Granny Smith apple, peeled, cored and small dice
- ⅛ tsp ground cinnamon
- 1 pinch kosher salt
- 1½ Tbsp unsalted butter
- 1½ Tbsp sugar
Apple Cider Churros
- ½ cup, plus 1 Tbsp, sugar, divided
- 2 tsp ground cinnamon
- ¼ tsp allspice
- ¾ cup apple cider
- ½ cup unsalted butter
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1¼ cups all-purpose flour
- 3 eggs
- ½ cup caramelized apple (recipe follows)
- vegetable oil, for frying
| Preparation – Apple Cider Glaze | In a small bowl, whisk together all ingredients until smooth. Set aside.
| Preparation – Caramelized Apple | Add apple, cinnamon and salt to a bowl; mix to combine. Add butter to a sauté pan and set over medium heat. Once butter has melted, add sugar; stir until sugar begins to dissolve. Add apple mixture; cook until apples are golden and tender, approximately 5 minutes. Remove from heat and set aside to cool.
| Preparation – Apple Cider Churros | Fit a pastry bag with a large star tip. On a large shallow plate, combine ½ cup sugar, cinnamon and allspice. Set aside.
In a medium saucepan over medium-high heat, add remaining sugar, apple cider, butter, vanilla and salt; bring to a boil. Add flour; stir vigorously until mixture is combined and pulls away from pan, approximately 1 minute. Transfer dough to the bowl of a stand mixer fitted with the paddle attachment; let cool, 2 minutes. On low speed, add eggs one at a time, allowing each to be thoroughly combined before adding the next. Stop and scrape down the sides of the bowl as needed. Add caramelized apple; mix until just combined. Transfer bowl to refrigerator; chill dough, 10 minutes.
Meanwhile, prepare a deep fryer with oil and heat to 350ºF. Alternatively, fill a large heavy-bottomed pot with at least 2 inches oil and attach a deep fry thermometer to the inside. Line a large baking sheet with aluminum foil and place a wire rack on top. Set aside.
Transfer chilled dough to prepared piping bag. Squeeze a strip of dough, approximately 4½ inches long, into hot oil; using a paring knife or sterilized scissors, cut off dough at the tip to release into oil. Repeat process 1 to 2 times. Fry churros until deeply golden brown, 1 to 2 minutes on each side. Transfer churros to prepared baking sheet; allow to cool for a few seconds and then toss in sugar and spice mixture until coated. Repeat process with remaining dough. Serve hot with apple cider glaze for dipping.