The softest spot in my dessert heart is reserved for Churros in all of their warm, cinnamon sugar coated nostalgia that makes me feel like a kid. And now, I’m sharing these Apple Cider Churros with my kids and YOU!
How to Make Homemade Churros
First start by making a simple glaze by combining powdered sugar, almond milk, maple syrup, and warm spices. Whisk until the glaze is smooth and drippy. Set aside
Then, make the cinnamon sugar mixture that you’ll be coating the hot churros in right when they come out of the oil. Then bring your pure apple cider, sugar, and oil to a boil.
Next, combine the flour, salt, and baking powder. Then add the hot apple cider mixture to the flour mixture, and stir to combine. The dough should be sticky. Preheat neutral oil in a small pot to 350 degrees F (the ideal temperature for deep frying).
Use a piping bag fitted with a large star tip, to pipe the apple cider churro batter into the preheated oil. Cook for about 2 minutes until the churros are deeply golden brown. Let the churros drain off any excess oil on paper towels for a minute, the dip the straight into the cinnamon sugar mixture.
The Best Fall Dessert
Churros don’t leave room for anything but LOVE. They’re crispy on the edges, soft in the center, covered in warm spices and sugar, and then dipped in a maple ginger glaze. What sets these churros apart from all other churros? I make them with a whole CUP of fresh, seasonally on point, apple cider that is so sweet and a bit tangy! Peak FALL, and an unexpected, casual yet fancy way to end any special meal. I love making these on a cool weekend afternoon as a little sweet snack. Apple Cider Churros are a love language all their own.
Not for nothing, these churros are actually VEGAN! We all know I’m not a vegan, but I was never crazy about churro and other pate a choux doughs, and that is the egginess and all the butter. It just seemed unnecessary and an overwhelming flavor. You won’t miss the egg or butter whatsoever in these crispy, rich churros! In fact, the apple cider flavor comes through even more, which I love!
Want more Apple Recipes? Check out Caramel Apple Upside Down Cake, Double Apple Spice Cake, + Rainbow Apple Galette
Tips for Making the Best Apple Cider Churros
- You need a large star point piping tip and a disposable piping bag. You can find these at any craft or kitchen store. They are tools that I use again and again, so it’s worth buying if you don’t already have.
- Heat the oil to 350 degrees F, using a candy thermometer and maintain the same temperature while frying the churros.
- I use a small-ish sauce pan to fry, that way I don’t have to use a ton of oil. It takes me a few extra minutes to fry but I’d rather do that than fill a huge pot of oil.
Make sure to tag me @lions.bread on Instagram and comment below if you make these Apple Cider Churros. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above!
Make these Churros? Leave a comment below!
Apple Cider Churros
fried sweet apple cider infused churros coated in cinnamon sugar
Ingredients
Churros
- 1 cup pure apple cider
- 2 tablespoon avocado or grapeseed oil
- 2 teaspoon pure vanilla extract
- 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup unbleached all purpose flour
- 1/2 teaspoon baking powder
- neutral oil for frying, like canola, grapeseed, or avocado
Sugar Coating
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground clove
Vanilla Maple Ginger Dipping Glaze
- 1 cup powdered sugar
- 2 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1 tablespoon almond milk, for a thinner glaze optional
Instructions
Make the glaze: In a small bowl, combine the powdered sugar, maple syrup, vanilla extract, salt, ground cinnamon, ground ginger, and almond milk (if using). Whisk until smooth. Set aside.
For the sugar coating: In a small bowl, combine the granulated sugar, ground cinnamon, ground allspice, ground cloves. Whisk together, and set aside.
In a small/medium sized saucepan, heat a few inches of neutral oil to 350 degrees F, using a candy thermometer.
In the meantime, combine the flour, salt, and baking powder in a medium sized heat-proof bowl, stir to combine.
Bring the apple cider, 1 tablespoon of sugar, and 2 T of avocado/grapeseed oil to a boil in a small saucepan. Pour the hot cider mixture into the flour mixture, and stir to combine, until a soft sticky dough forms.
Place a large star piping tip into a large disposable piping bag.
Spoon the churro dough into the piping bag. Carefully squeeze the dough out into the hot oil, using your fingers or scissors to cut the dough at the desired length. I usually make mine about 6-inches long. Cook for about 2 minutes per side until golden brown, then use a fork to gently flip the churros to cook on the other side for another 1-2 minutes.
Remove the golden brown churros from the hot oil, and place on a plate lined with paper towels, to drain and cool just slightly. The place the warm churros into the sugar/spice mixture. Toss to coat.
Serve the churros warm with the Vanilla Maple Ginger glaze.
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