Churossi with apple cider

Name: RECIPEPT: Churossi with apples - Mojačokolada.si
Prep time: 30 min
Total time: 30 min
Ingredients: 125 g flour; 1 teaspoon ground cinnamon; 1/8 teaspoon ground cloves; 1/8 teaspoon ground ginger; 1/8 teaspoon ground nutmeg; 235 ml apple cider; 4 tablespoons butter; 2 tablespoons brown sugar; 1 tablespoon BAM vanilla paste; 150 g sugar; 1 egg; BAM salted caramel topping

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Preparation time: 30 min
Difficulty:
Number of ingredients: 13

But this recipe is perfect for autumn: light and airy churros with apple cider, enhanced with a salted caramel sauce to dip them in.

But what are churros anyway? Churros are a dessert made with cinnamon sugar, apple cider and salted caramel. They have a crispy outside and a soft centre that melts in your mouth. The outside and the inside are perfectly complemented by the salted caramel sauce. Is there anything else to add? :)

A few more ideas for autumn desserts with caramel sauce:

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Ingredients:

For the churossi with apples:

125 g flour
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
235 ml apple cider
4 tablespoons butter
2 tablespoons brown sugar
1 tablespoon BAM vanilla paste
150 g sugar
1 egg

For the salted caramel topping:

BAM salted caramel topping

Nutrition / serving

Energy Value	832 kJ / 199 kcal
Fats	6,2 g
of which saturated fat	3,6 g
Carbohydrates	32,6 g
of which sugars	22 g
Dietary Fiber	0,8 g
Proteins	2,4 g
Salt	0,2 g

Instructions:

To prepare:

Pour 2 to 3 cm of oil into a large, deep frying pan or pot. Meanwhile, sift the flour and spices into a medium bowl. In a shallow bowl, mix 3/4 of the sugar and 2 teaspoons of cinnamon. In a small saucepan over a medium heat, bring the apple cider, butter, brown sugar, salt and BAM vanilla paste to the boil. Add the flour mixture and stir vigorously to bind the ingredients together. The mixture will be thick. Leave to cool slightly.

Slowly add the egg and whisk well. The mixture should be shiny and fairly thick. Place the dough in a piping bag fitted with a star tip. Test if the oil is hot enough: the churro should float on top of the oil and brown on the underside in about 30 seconds. Adjust the heat of the oil if necessary. Make the remaining churros from the prepared mixture.