for 25 pieces

Apple sauce

400 g	sour apples (e.g. Boskoop)
2 tbsp	lemon juice
1 parcel	bourbon vanilla sugar
½ tsp	cinnamon

Dough

2 ½ dl	water
75 g	butter
¼ tsp	salt
200 g	white flour

3	fresh eggs

To deep-fry

oil, for deep-frying

4 tbsp	sugar
¼ tsp	cinnamon

How it's done

Apple sauce

Peel the apples and cut into pieces, mix with the lemon juice, vanilla sugar and cinnamon in a pan. Cover the apples and simmer over a medium heat for approx. 15 mins. until soft.

Puree the apples until smooth.

Dough

Bring the water to the boil with the butter and salt, reduce the heat. Add the flour all at once, stir with a wooden spoon for approx. 1½ mins. until a smooth paste is formed which separates from the base of the pan.

Remove the pan from the heat. Add 3 tbsp of apple sauce. Beat the eggs. Using the whisk on a mixer, gradually whisk in the eggs; the dough should be soft but not runny. Transfer the dough to a piping bag with a serrated nozzle (approx. 10 mm in diameter).

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 160°C. Pipe the dough (approx. 8 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 5 mins. until golden brown.

Remove and drain on paper towels. Mix the sugar and cinnamon in a deep dish. Toss the churros in the mixture, serve with the remainder of the apple sauce.

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