Instructions

1. First, make your salted caramel sauce. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don’t stir too often, just enough to keep everything evenly cooking.
2. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You’re doing it right.
3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.
4. Next, pour in the heavy cream and sea salt. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and pour into a small bowl for dipping. You can easily reheat the sauce in the microwave in 15 second intervals.
5. In a large, deep skillet or pot (cast iron is ideal), pour in 2-3 inches of canola oil. Heat the oil to 375°F (190°C).
6. Meanwhile, in a medium bowl, sift the flour and spices together set aside.
7. In a shallow bowl, stir together the 3/4 cup granulated sugar with cinnamon. Set aside.
8. In a small saucepan over medium heat, bring the apple cider, butter, brown sugar, salt, and vanilla extract to a boil. Add in the flour mixture and stir vigorously to combine. Mixture will be thick. Allow to cool slightly.
9. Using a stand mixer or an electric hand mixer, slowly beat the egg into the dough, beating well b The mixture should be glossy and fairly thick.
10. Scrape the dough into a pastry bag fitted with a 1M star tip. Test the oil with a small squeeze of dough. Your churro should float at the top of the oil and brown on the bottom side in about 30 seconds. Adjust the heat if necessary.
11. Pipe roughly 3 inch strips into the oil, keeping the tip of your pastry bag 1-2 inches above the oil. To break the churros off of the pastry bag, use scissors to make clean cuts right below the tip of the bag. Drain on paper towels, then toss warm churros into the granulated sugar mixture, coating evenly.