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Apple and cinnamon churros
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 115
  • Fat about 8g
  • Carbohydrates about 10g
  • Protein about 2g
This is needed
This is needed for 25 pieces
Apple sauce
  • 400 g sour apples (e.g. Boskoop)
  • 2 tbsp lemon juice
  • 1 parcel bourbon vanilla sugar
  • 0.5 tsp cinnamon
  • 2.5 dl water
  • 75 g butter
  • 0.25 tsp salt
  • 200 g white flour
  • 3 fresh egg
To deep-fry
  • oil, for deep-frying
  • 4 tbsp sugar
  • 0.25 tsp cinnamon
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And that's how it's done
And that's how it's done
Apple sauce
Peel 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.
Puree the apples until smooth.
Bring 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.
Remove 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).
To deep-fry
Fill 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.
Remove 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.

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