Ingredients
- 240 ml (1 cup) water
- 60 g (1/4 cup) unsalted butter
- 25 g (2 tablespoons) granulated sugar
- 1/4 teaspoon salt
- 130 g (1 cup) all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 100 g (1/2 cup) granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 200 g (1 cup) granulated sugar
- 60 ml (1/4 cup) water
- 120 ml (1/2 cup) heavy cream
- 30 g (2 tablespoons) unsalted butter
- Pinch of salt
Directions
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil, then reduce heat to low.
Add flour and stir vigorously until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
Beat in eggs one at a time, then add vanilla, cinnamon, and nutmeg until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a star tip. Heat oil in a deep pan to 180°C (350°F). Pipe 10–12 cm strips of dough directly into the hot oil, cutting with scissors. Fry until golden brown, about 2–3 minutes per side. Drain on paper towels.
Roll warm churros in the cinnamon-sugar-allspice mixture.
For the caramel dip: In a saucepan, heat sugar and water over medium heat until the sugar melts and turns amber. Carefully add cream, whisking constantly. Stir in butter and a pinch of salt until smooth.
Serve churros warm with the caramel dip on the side.
Frequently Asked Questions
Can I make the Spiced Apple Churros dough ahead of time for easier preparation?
While the dough is best used immediately after mixing in the eggs, you can prepare the initial flour mixture (the *panade*) up to 24 hours in advance. Store the cooked panade, before adding the eggs, tightly covered at room temperature, and then proceed with beating in the eggs just before piping and frying.
What is the best way to reheat leftover Spiced Apple Churros to keep them crispy?
To revive the crispiness of your leftover churros, avoid the microwave. Instead, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 5-7 minutes until heated through and crunchy again. This method works well even if they were previously dipped in the caramel.
What can I substitute for all-purpose flour if I need a gluten-free option for these churros?
Achieving the perfect choux-style texture for churros is tricky with substitutes, but a high-quality 1-to-1 gluten-free baking blend often yields the best results. Ensure your chosen blend contains xanthan gum, as the structure relies heavily on the flour absorbing the liquid components during the initial cooking stage.
