# Components:
→ Apple Filling
01 - 2 medium apples, peeled, cored, and diced small
02 - 2 tablespoons unsalted butter
03 - 3 tablespoons light brown sugar
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Churro Dough
06 - 1 cup water
07 - 1/4 cup unsalted butter
08 - 2 tablespoons granulated sugar
09 - 1/4 teaspoon salt
10 - 1 cup all-purpose flour
11 - 2 large eggs
→ Frying
12 - Vegetable oil for deep frying
→ Coating
13 - 1/2 cup granulated sugar
14 - 1 teaspoon ground cinnamon
→ Caramel Sauce
15 - 1/2 cup granulated sugar
16 - 2 tablespoons unsalted butter
17 - 1/4 cup heavy cream
18 - Pinch of salt
# Directions:
01 - Melt 2 tablespoons butter in a medium skillet over medium heat. Add diced apples, brown sugar, ground cinnamon, and a pinch of salt. Cook for 5 to 7 minutes, stirring occasionally, until apples are soft and caramelized. Remove from heat and allow to cool.
02 - In a medium saucepan, combine 1 cup water, 1/4 cup butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt. Bring to a boil over medium heat. Add flour all at once and stir vigorously until mixture forms a ball and pulls away from the sides, about 1 to 2 minutes. Remove from heat and cool for 5 minutes. Beat in eggs one at a time, mixing until dough is smooth and glossy.
03 - Scoop 1 tablespoon of churro dough and flatten in your hand. Place 1 teaspoon cooled apple filling in the center, enclose with dough, and roll into a ball. Repeat with remaining dough and filling.
04 - Heat vegetable oil in a deep fryer or heavy pot to 350°F. Fry assembled churro balls in batches for 3 to 4 minutes, turning for even browning, until golden and cooked through. Drain with a slotted spoon on paper towels.
05 - In a shallow bowl, mix 1/2 cup granulated sugar and 1 teaspoon ground cinnamon. While still warm, roll churro balls in cinnamon sugar to coat evenly.
06 - Melt 1/2 cup granulated sugar in a small saucepan over medium heat without stirring until color turns amber. Add 2 tablespoons unsalted butter and stir until melted. Slowly whisk in 1/4 cup heavy cream and a pinch of salt. Simmer for 1 to 2 minutes until smooth. Serve warm with churro balls.
