Classic churros get a summer-worthy makeover with the addition of apple pie spice.
To make these fun and festive treats you will need:
Apple Pie Spice:
- ¼ cup ground cinnamon
- 2 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground allspice
- 2/3 Cup All-Purpose Flour
- ½ Stick Unsalted Butter
- 1 Cup Water
- Pinch of Salt
- 2 tsp Sugar + 1 cup for later
- 2 tsp Vanilla
- 3 tsp apple pie spice, divided
- 1 Egg
- Oil for Frying
In a bowl, mix up all the spices for your apple pie spice. Set aside 3 tablespoons for the recipe and save the rest for all sorts of delicious treats like apple pie spiced toast in the mornings, or sprinkled on top of vanilla ice cream!
On a small plate, mix together your cup of sugar and 1 teaspoon of your apple pie spice. Set this aside for now, we will come back to it at the end of the recipe.
In a saucepan over medium heat, mix together your water, sugar, a pinch of salt, two of your teaspoons of apple pie spice and your butter until the butter melts and the mixture comes to a boil. Stir in your vanilla extract and then quickly add in all your flour.
While stirring continuously, remove your saucepan from the heat. Mix in your flour until it’s all fully incorporated into your butter/sugar/water mixture. This will take a bit of time and some serious muscle, but don’t stop until all the flour is mixed in.
Set the mixture aside for about 10 minutes to cool.
After 10 minutes, add in your whole egg and again mix to fully combine. You want to make sure your dough is somewhat cooled prior to adding the egg to avoid it being accidentally scrambled by the heat rather than mixing in smoothly.
Carefully spoon your churro mixture into either a pastry bag with a star tip or a cookie press with a churro tip.
Heat up enough canola oil to cover your churros by at least 2”. I like using a large frying pan rather than a deep pot as it makes it easier to pipe out my churros as well as scoop them out when they’re done.
Once the oil reaches approximately 350F/177C, carefully pipe in long strands of your churro dough. Use either a pair of oiled scissors or a sharp knife to cut off the end of the dough as it comes out of the pastry bag/cookie press. Make sure not to overcrowd the pan to prevent sticking.
Cook your churros for about 4-5 minutes or so. You’ll know your churros are done when they start to turn a deep golden color.
Remove each churro after it’s cooked and place on a paper towel lined dish or pan to drain for a few minutes.
Once they’ve drained and while they’re still hot, roll them in the apple pie spice and sugar mixture for a sparkling crunchy coat of sweet.
Continue this process until all your churros are made.
The best way to eat churros is while they’re still warm! Enjoy these crunchy bits of sweet happiness within the first hour or so of making them as they do tend to lose a bit of their magic if kept too long.