Fried apple cider churros, tossed in a sweet cinnamon-sugar mixture and served with homemade caramel sauce.
2Tband 1/2C granulated sugardivided
1Call purpose flour
Pinchof ground cloves
1batch salted caramel sauce
Add apple cider, butter, 2 tablespoons of granulated sugar and salt to a medium saucepan set over medium high heat. Stir to combine and bring to a boil. When mixture comes to a boil, stir in flour, 2 teaspoons of cinnamon, nutmeg and cloves. Continue stirring until mixture is fully combined and pulls away from the sides of the pan. Remove from heat, transferring mixture to a large bowl or stand mixer bowl. Cool for 10 minutes.
Mix by hand or in a stand mixer using a paddle attatchment. Mix in vanilla and 1 egg at a time. Mix until fully combined. Transfer mixture to a large piping bag fit with a 1M piping tip.
In a medium shallow bowl, combine remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar. Set aside.
Heat vegetable oil to 375F° in a deep fryer or large stockpot.
Prepare a baking sheet with paper towels.
When oil is properly heated, pipe 3-5-inch long sections of dough into the hot oil. Snip off cleanly with scissors. Fry in batches for 2 minutes or until golden brown, flipping halfway through. Drain on paper towels. When cool enough to touch, toss in cinnamon-sugar mixture and transfer to a clean tray.