Apple and cinnamon churros
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- Serves: 25 persons
- 400 gsour apples
- 2 tbsplemon juice
- 1 parcelbourbon vanilla sugar
- ½ tspcinnamon
- 2 ½ dlwater
- 75 gbutter
- ¼ tspsalt
- 200 gwhite flour
- 3fresh eggs
- 4 tbspsugar
- ¼ tspcinnamon
Step 1Peel the apples and cut into pieces, mix with the lemon juice, vanilla sugar and cinnamon in a pan. Cover the apples and simmer over a medium heat for approx. 15 mins. until soft.
Step 2Puree the apples until smooth.
Step 3Bring the water to the boil with the butter and salt, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 1½ mins. until a smooth paste is formed which separates from the base of the pan.
Step 4Remove the pan from the heat. Add 3 tbsp of apple sauce. Beat the eggs. Using the whisk on a mixer, gradually whisk in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter).
Step 5Fill a pot to ⅓ with oil and heat it to approx. 160°C. Pipe the dough (approx. 8 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 5 mins. until golden brown.
Step 6Remove and drain on paper towels. Mix the sugar and cinnamon in a deep dish. Toss the churros in the mixture, serve with the remainder of the apple sauce.