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- 1 cup apple cider - 1 cup all-purpose flour - 1 tablespoon granulated sugar - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon salt - 3 large eggs - 2 tablespoons unsalted butter, melted - Oil for frying - ½ cup granulated sugar - 1 teaspoon ground cinnamon - 1 cup brown sugar - ½ cup heavy cream - ½ teaspoon vanilla extract - Pinch of salt Gather these ingredients before you start. Fresh apple cider is key for flavor. Use high-quality butter and flour for the best dough. The cinnamon-sugar mix adds a sweet finish that pairs perfectly with the churros. For the caramel dip, brown sugar gives richness. Heavy cream makes it smooth and creamy. Don’t forget the pinch of salt; it balances the sweetness. Each ingredient plays a role in making your churros and dip a delight. Enjoy the process of mixing, frying, and dipping! First, pour 1 cup of apple cider into a saucepan. Set the heat to medium-high. Watch as it comes to a boil. Once boiling, reduce the heat to a simmer. Let it simmer for about 15-20 minutes. You want the cider to reduce by half. This step helps to concentrate the flavors. After reducing, take the saucepan off the heat. Let the cider cool for a few minutes. It’s important to cool it slightly before mixing it with other ingredients. This way, you won’t cook the eggs in the next steps. In a medium bowl, mix together your dry ingredients. Combine 1 cup of all-purpose flour, 1 tablespoon of granulated sugar, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Stir them well, so they are evenly mixed. In a large mixing bowl, whisk together the cooled apple cider, 3 large eggs, and 2 tablespoons of melted unsalted butter. Mix until smooth. Now, slowly add your dry ingredients to the wet mixture. Stir until the dough is thick and well combined. In a deep pot or fryer, heat oil to 375°F (190°C). Use enough oil to fully submerge the churros during frying. This ensures they cook evenly. While the oil heats, prepare the cinnamon-sugar coating by mixing ½ cup granulated sugar and 1 teaspoon ground cinnamon in a shallow dish. Transfer the churro dough into a piping bag fitted with a star tip. Carefully pipe 6-inch long strips of dough into the hot oil. Use scissors to cut the dough as needed. Fry the churros for 2-3 minutes per side. They should turn golden brown. Once fried, remove them and drain on paper towels. Roll the warm churros in the cinnamon-sugar mixture until they are well coated. In a small saucepan, combine 1 cup of brown sugar, ½ cup of heavy cream, ½ teaspoon of vanilla extract, and a pinch of salt. Cook over medium heat while stirring. Keep stirring until the mixture is smooth and begins to bubble. Let the caramel dip simmer for 2-3 minutes. This will help it thicken slightly. After that, remove it from the heat and let it cool a bit. This dip pairs perfectly with the warm churros. Enjoy your Apple Cider Churros with a delicious caramel dip! To get the best churros, your dough must be thick but smooth. After mixing the wet and dry ingredients, the dough should hold its shape when you pipe it. If it’s too runny, add a bit more flour. If it’s too stiff, mix in a little more apple cider. This balance creates churros that are light and airy inside. Frying churros at the right temperature is key. Heat your oil to 375°F (190°C). If it’s too cool, the churros soak up oil and become greasy. If it’s too hot, they burn quickly. Fry in small batches, about two or three at a time. This helps keep the oil temperature steady. Turn them carefully to ensure even cooking. Fry until they are golden brown, about 2-3 minutes per side. You can change the taste of your caramel dip easily. For a fun twist, add a pinch of cinnamon or nutmeg. You can also stir in a splash of bourbon or rum for a warm flavor. For a touch of saltiness, mix in sea salt for a salted caramel twist. These tweaks make your dip even more special! If your caramel dip is too thick, add a bit more cream while it cooks. This will make it smoother and easier to dip your churros. If it’s too thin, let it simmer longer until it thickens. Keep stirring to avoid burning. The perfect dip should coat the back of a spoon nicely. {{image_2}} You can twist the classic apple cider churro in so many fun ways. Here are two ideas: - Pumpkin Spice Churros: Swap out some apple cider for pumpkin puree. Add pumpkin spice mix to the dough. This will give your churros a fall vibe. They taste great when paired with a cream cheese dip. - Chocolate Drizzled Churros: After frying, drizzle melted chocolate over your churros. This adds a rich taste. Use dark chocolate for a bold flavor or milk chocolate for something sweeter. You don’t have to stick to caramel dip. Here are a couple of tasty options: - Chocolate Dip: Melt chocolate and mix it with a bit of cream. Serve it warm for a sweet treat. It pairs perfectly with the churros. - Fruit-Based Dips: Try a raspberry or strawberry sauce. Blend fresh fruit with a touch of sugar. This gives a bright, fruity flavor, perfect for a refreshing contrast. Feel free to get creative! Mix and match flavors to find your perfect churro pairing. To keep your churros fresh, store them in an airtight container. This helps keep them crisp. You can place parchment paper between layers to prevent sticking. Keep them at room temperature for up to two days. For longer storage, put them in the fridge. They will last about a week in the fridge. When you want to enjoy them again, reheating is easy. Preheat your oven to 350°F (175°C). Place churros on a baking sheet for about 5-7 minutes. This warms them up and brings back some crunch. You can also use a toaster oven if you prefer. Store the caramel dip in an airtight container in the fridge. It will stay fresh for up to two weeks. When you're ready to serve it again, just reheat it gently. To reheat, pour it into a small saucepan. Heat on low while stirring until warm. You can also use a microwave. Heat it for 15-20 seconds at a time, stirring in between. This will make it smooth and ready for dipping again. To make your churros crispy, follow these tips: - Use the right oil: Choose an oil with a high smoke point, like canola or vegetable oil. - Heat the oil properly: Make sure the oil reaches 375°F (190°C). This temperature is key for a crispy crust. - Don’t overcrowd the pan: Fry a few churros at a time. This keeps the oil hot and helps them fry evenly. - Drain them well: After frying, let them drain on paper towels to remove excess oil. Yes, you can prepare the caramel dip in advance. Here’s how to store it: - Cool and store: After cooking, let the dip cool completely. Store it in an airtight container in the fridge for up to a week. - Reheat gently: To serve, reheat the dip slowly on low heat. Stir often to restore its smooth texture. The best oils for frying churros are those with high smoke points. Here are my top picks: - Canola oil: This is a great choice because it has a neutral taste and high smoke point. - Vegetable oil: Another good option that also offers a high smoke point. - Peanut oil: If you like a bit of flavor, peanut oil works well too, though be mindful of allergies. This guide covered all you need for delicious apple cider churros. We explored the key ingredients, from apple cider to the perfect caramel dip. You learned step-by-step instructions for making churros and tips for getting the right texture. Plus, we shared fun variations and storage advice. Churros can be tasty and fun to make. Experiment with different dips and flavors. Enjoy creating sweet treats at home!

Apple Cider Churros with Caramel Dip

Indulge in the delightful taste of Apple Cider Churros with Caramel Dip! These warm, cinnamon-sugar coated treats are inspired by the flavors of fall and are perfect for any gathering. With easy-to-follow steps, you'll quickly create a dough infused with apple cider and pair it with a rich caramel dip that will have everyone reaching for more. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup apple cider

1 cup all-purpose flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon salt

3 large eggs

2 tablespoons unsalted butter, melted

Oil for frying

½ cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

For Caramel Dip:

1 cup brown sugar

½ cup heavy cream

½ teaspoon vanilla extract

Pinch of salt

Instructions
 

In a saucepan, bring the apple cider to a boil over medium-high heat. Reduce to a simmer and let it reduce by half (about 15-20 minutes). Allow it to cool slightly.

    In a medium bowl, mix the flour, sugar, baking powder, cinnamon, and salt. Set aside.

      In a large mixing bowl, whisk together the reduced apple cider, eggs, and melted butter until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.

        Heat oil in a deep pot or fryer to 375°F (190°C). While the oil is heating, prepare the cinnamon-sugar coating by mixing the sugar and cinnamon in a shallow dish.

          Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 6-inch long strips of dough into the hot oil, cutting with scissors as needed. Fry the churros until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

            Roll the warm churros in the cinnamon-sugar mixture until well coated. Set aside.

              For the caramel dip, in a small saucepan, combine brown sugar, heavy cream, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly until the mixture is smooth and begins to bubble. Let it simmer for 2-3 minutes, then remove from heat and let it cool slightly.

                Serve the churros warm with the caramel dip on the side for dipping.

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4-6 servings

                    - Presentation Tips: Serve the churros in a tall glass standing upright, with the caramel dip in a small bowl beside it. Garnish with a sprinkle of cinnamon and a slice of apple for a festive touch.