Probably never wanted anything more in life than an apple cider churro.
I haven’t been this excited for the first day of fall in years. I’m genuinely thrilled — this season has felt inevitable and welcome, and for once I don’t mind saying goodbye to summer. I love all four seasons, but right now I’m deep into autumn mode: warm sweaters, crisp air, and all the cozy flavors.
What better way to celebrate than apple cider churros? These churros are made with apple cider in the dough, and the dipping sauce is a caramel made with hard cider. The result is fall in a bite: warm, slightly crisp churros coated in cinnamon-sweet sugar, and a sticky, boozy caramel for dipping. They were irresistible — everyone kept stealing churros off the plate.
Are you a hot cider or a cold cider person? I usually prefer cold; I like my drinks chilled even in colder months. Hot cider had a rough moment for me at a middle-school bonfire where I burned my mouth — ever since, I’ve mostly avoided hot cider. Still, the scent and flavor of cider always pull me into that nostalgic, cozy place.
Those early fall memories — hayrides, bonfires at dusk, s’mores and cider in paper cups — are firmly tied to why I adore autumn. The mix of cool air, the glow of a fire, and all the ritual of simple seasonal gatherings makes flavors like apple cider and pumpkin feel especially meaningful.
Growing up, pumpkin wasn’t a big part of our kitchen the way it is now, but apple cider often was. My family kept a steady supply through the season, and I could happily drink cup after cup. So turning cider into churro dough felt inevitable — and delicious.
The churros are tossed in a mixture of granulated sugar and apple pie spice so they get that perfect exterior crunch and warm spice. The interior stays tender and airy, which is exactly how churros should be. The caramel is made with hard cider — sometimes called cider beer — giving it a depth and tang that pairs beautifully with the sugary churros. They’re excellent on their own, but dipping them in the cider caramel pushes them over the top.
Apple Cider Churros with Cider Beer Caramel
6
serves 4 to 6
1 hr
Ingredients
- Churros
- 1 cup apple cider
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- Vegetable or canola oil for frying
- For coating: 1/2 cup sugar and 1 teaspoon apple pie spice
- Cider beer caramel
- 1 1/2 cups brown sugar
- 1/4 cup unsalted butter
- 1/3 cup hard cider
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Fill a heavy-bottomed pot with a few inches of oil and heat to 375°F. Use a candy thermometer to monitor temperature.
- In a saucepan, combine apple cider, 2 tablespoons sugar, salt and 2 tablespoons oil. Bring to a boil. Place the flour in a large bowl and carefully pour the boiling cider mixture over it. Stir until a soft dough forms.
- Fit a piping bag with a star tip and fill with the dough. Pipe 3–4 inch pieces into the hot oil, snipping the dough after each pipe. Fry 2–3 minutes until golden brown, watching the oil temperature so it stays steady. Drain on paper towels.
- Whisk together the sugar and apple pie spice. Toss the warm churros in the mixture and serve immediately with the caramel.
Cider Beer Caramel
- Combine brown sugar, butter, hard cider, heavy cream and salt in a saucepan over medium heat. Whisk until the sugar dissolves and bring to a simmer. Watch carefully so it doesn’t bubble over. Let simmer about 5 minutes, then remove from heat and stir in vanilla. Let thicken slightly before serving.
- If the caramel becomes too thick, warm it gently over low heat or briefly in the microwave to thin it for dipping.
Notes
Feels super official now.