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Mini Roasted Apple Churros with Salty Caramel
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Prep Time:
55 minutes
Total Time:
1 hour 15 minutes
Caramel-dipped Mexican delight.
Ingredients:
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup salted butter
  • 1 cup whipping cream
  • 1 teaspoon coarse sea salt
  • 2 apples, peeled, diced (about 2 cups)
  • 3 tablespoons sugar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 cup Gold Medal™ all-purpose flour
  • 3 whole eggs
  • 1 egg yolk
  • Canola oil
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
Instructions:
  • In a 1-quart saucepan, combine 1 cup sugar, 1/4 cup water, and salted butter. Bring to a boil without stirring, and cook for 10 to 15 minutes until the mixture turns a deep golden brown. Remove from heat, then quickly stir in whipping cream until smooth. Mix in coarse sea salt. If needed, gently warm while stirring to remove lumps. Transfer to a heatproof container and let it cool to room temperature.
  • Preheat your oven to 400°F. Coat Roasted Apples ingredients evenly and place in an ungreased 13x9-inch (3-quart) glass baking dish. Roast for about 25 minutes until the apples are tender and start to caramelize. Let the dish cool on a rack until it reaches room temperature.
  • In a 2-quart saucepan, bring unsalted butter, 1 cup water, and salt to a boil. Add flour all at once and stir until combined. Cook and stir until dough forms a ball and pulls away from the saucepan. Remove from heat and transfer the dough to a large bowl. Let it cool for a few minutes. While the dough is still warm, gradually beat in eggs and yolk one at a time until fully incorporated before adding the next. Gently fold in the cooled apples.
  • Heat 4 cups of canola oil in a 2-quart saucepan until it reaches 350°F, about 4 inches deep.
  • Combine the Coating ingredients in a shallow bowl and place the plate lined with paper towels next to the frying oil.
  • Prepare a decorating bag with a large closed-star tip and fill it with churro dough. Pipe 1- to 2-inch-long ropes of dough into hot oil and fry for 3 to 5 minutes until golden brown and fully cooked. Drain briefly on a paper towel-lined plate, then coat immediately and serve the warm churros with caramel dip.

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