Apple Cider Churros with Caramel Dipping Sauce

Ingredients:

Directions:

1. Start by making the caramel dipping sauce. Add the sugar to a saucepan and heat over medium heat, stirring occasionally. The sugar will start to clump then it will melt and turn a brownish color. Continue to heat and stir occasionally until completely melted.
2. Turn off the heat. While stirring, add the butter and continue to stir until melted and combined. The mixture will bubble up quite a bit – this is OK!
3. While stirring, add the heavy cream and salt. Stir until well combined. Pour into a small bowl to use for dipping later and set aside. When ready to serve, heat in the microwave for 15-20 seconds to warm up.
4. Combine the ½ cup sugar and 1 tsp cinnamon in a small bowl. Set aside.
5. Make the churros. Add the flour, cinnamon, cloves, ginger, and nutmeg to a mixing bowl and whisk together. Set aside.
6. Add the apple cider, butter, brown sugar, salt, and vanilla to a saucepan. Bring to a boil. Once boiling, add the flour mixture and stir to combine. The mixture will be thick and lumpy. Remove from the heat and let cool for about 10 minutes.
7. Once cool, add to the bowl of a stand mixer. Add the egg and slowly mix until well combined. The mixture will be thick.
8. Add a star tip to a piping bag and snip off the tip. Add the batter to the piping bag and set aside.
9. Heat 2-3 inches of canola oil in a deep fry pan to 375 degrees F. Pipe 4-5 strips of dough into the hot oil and use kitchen scissors to snip the dough. Make the churros as long or short as you like. Fry for 2-3 minutes, turning occasionally, until crisp and cooked through. Use a slotted spoon to remove the churros to a paper towel lined plate. Let sit for about 1 minute then toss in the cinnamon sugar mixture you prepared earlier. Transfer the coated churros to a serving platter.
10. Repeat until all churro batter has been used.
11. Serve immediately with the caramel on the side. Enjoy!