Mini Roasted Apple Churros with Salty Caramel

Name: Mini Roasted Apple Churros with Salty Caramel
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Cuisine: Spanish, European
Ingredients: 473 milliliters apples, peeled, diced (about; 14 servings Canola oil; 1 teaspoon coarse sea salt; 1 egg yolk; 237 milliliters Gold Medal® all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 0 teaspoons salt; 59 milliliters salted butter; 177 milliliters sugar; 118 milliliters unsalted butter; 237 milliliters water; 237 milliliters whipping cream; 3 whole eggs

The recipe Mini Roasted Apple Churros with Salty Caramel is ready in approximately 1 hour and 15 minutes and is definitely an excellent vegetarian option for lovers of European food. This recipe serves 14. One portion of this dish contains roughly 3g of protein, 32g of fat, and

Instructions

To make Caramel Dip, in 1-quart saucepan, mix 1 cup sugar, 1/4 cup water and the salted butter until well combined.

Ingredients you will need

Salted Butter

Caramel Dip

Sugar

Water

Equipment you will use

Sauce Pan

Heat to boiling. Continue to boil 10 to 15 minutes, without stirring (don’t do it!), until mixture becomes deep, golden brown.

Remove from heat; immediately stir in whipping cream until smooth. Stir in coarse sea salt. (If there are lumps or the caramel is not combining, gently heat while stirring until smooth.)

Ingredients you will need

Coarse Sea Salt

Whipping Cream

Caramel

Pour into heatproof bowl or jar; cool to room temperature.

Equipment you will use

Bowl

To make Roasted Apples, heat oven to 400°F. Toss Roasted Apples ingredients until coated; spread in even layer in ungreased 13x9-inch (3-quart) glass baking dish. Roast about 25 minutes or until apples are tender and begin to caramelize around edges.

Ingredients you will need

Apple

Spread

Equipment you will use

Glass Baking Pan

Oven

Remove dish from oven to cooling rack; cool to room temperature.

Equipment you will use

Wire Rack

Oven

To make Churro Dough, in 2-quart saucepan, heat unsalted butter, 1 cup water and the salt to boiling.

Ingredients you will need

Unsalted Butter

Dough

Water

Salt

Equipment you will use

Sauce Pan

Add flour all at once; stir to combine. Cook, stirring constantly, until dough becomes a ball and no longer sticks to saucepan.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Sauce Pan

Remove from heat; scrape dough into large bowl. Cool several minutes. (I use this time to crack the eggs and separate the one egg.) While mixture is still warm, beat in eggs and yolk, one at a time, until completely combined before adding the next. Fold in cooled apples.

Ingredients you will need

Apple

Dough

Egg

Egg Yolk

Equipment you will use

Bowl

Heat several inches canola oil in another 2-quart saucepan to 350°F. (I used about 4 cups, making the oil about 4 inches deep in the saucepan.)

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

In shallow bowl, stir together Coating ingredients; set aside. Line plate with paper towels; set near frying oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Paper Towels

Bowl

Fit decorating bag with large closed-star tip. Fill bag with churro dough. Pipe 1- to 2-inch-long ropes of dough into hot oil; fry 3 to 5 minutes or until golden brown and thoroughly cooked.

Ingredients you will need

Dough

Cooking Oil

Remove from oil to paper towel-lined plate to drain briefly; toss immediately in coating.

Ingredients you will need

Cooking Oil

Equipment you will use

Paper Towels

Serve warm churros with caramel dip.

Ingredients you will need

Caramel Dip

Equipment

Ingredients

Servings:

473milliliters

apples, peeled, diced (about 14servings

Canola oil 1teaspoon

coarse sea salt 1

egg yolk 237milliliters

Gold Medal® all-purpose flour 1teaspoon

ground cinnamon 1teaspoons

ground ginger 0teaspoons

salt 59milliliters

salted butter 177milliliters

sugar 118milliliters

unsalted butter 237milliliters

water 237milliliters

whipping cream 3

whole eggs

Recommended wine: Tempranillo, Albarino, Grenache

Spanish can be paired with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. You could try Parador Tempranillo. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 40 dollars per bottle.