📖 Instructions

1. **Prepare the Almond Flour:** If using whole almonds, grind them into a fine flour using a food processor. Ensure there are no large chunks to achieve a smooth churro texture. I once skipped this step properly and ended up with slightly grainy churros – still tasty, but not perfect!
2. **Make the Peach Puree:** Peel and pit the ripe peaches. I like to use freestone peaches because they're easier to pit. Blend the peach slices in a food processor or blender until smooth. Measure out the required amount and set aside. Don't worry about making a little extra; it's delicious on its own!
3. **Combine Water, Butter, and Sugar:** In a small saucepan, combine water, butter, and sugar. Bring the mixture to a boil over medium heat, stirring until the butter is fully melted and the sugar is dissolved. Ensure the sugar is completely dissolved to avoid a grainy texture in your churros. I've found that using a good quality butter makes a big difference in the flavor.
4. **Add Almond Flour and Thyme:** Remove the saucepan from the heat and quickly add the almond flour and dried thyme. Stir vigorously with a wooden spoon until a smooth dough forms. This step is crucial! The dough should come together into a ball and pull away from the sides of the pan. If it's too wet, return the pan to low heat and cook for a minute or two, stirring constantly, to dry it out slightly.
5. **Incorporate the Peach Puree:** Gradually add the peach puree to the dough, mixing well after each addition. The dough might seem like it's separating at first, but keep stirring! It will eventually come back together. The peach puree adds a lovely sweetness and moisture to the churros. Make sure the puree is at room temperature to prevent the dough from cooling down too much.
6. **Add the Egg:** Let the dough cool slightly for a couple of minutes. Then, beat in the egg until fully incorporated. The dough should be smooth and pipeable. If the dough is too hot, the egg might cook and scramble, so be patient. This happened to me once, and I had to start over. Not fun!
7. **Prepare the Piping Bag:** Fit a piping bag with a star tip nozzle. This will give the churros their classic ridged shape. I prefer using a large star tip for thicker churros, but you can use a smaller one for thinner ones. Fill the piping bag with the churro dough.
8. **Heat the Oil:** Fill a deep fryer or a large, heavy-bottomed pot with vegetable oil to a depth of about 3 inches. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature. If the oil is not hot enough, the churros will be soggy. If it's too hot, they will brown too quickly on the outside and remain raw on the inside. Always be careful when working with hot oil!
9. **Pipe the Churros:** Carefully pipe the churro dough directly into the hot oil, cutting the dough with scissors or a knife to your desired length (about 4-5 inches). Do not overcrowd the pot! Fry only a few churros at a time to maintain the oil temperature. I usually fry about 4-5 churros at once.
10. **Fry Until Golden Brown:** Fry the churros for about 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to turn them occasionally for even cooking. Keep a close eye on them, as they can burn quickly. The color is your guide!
11. **Remove and Drain:** Remove the fried churros from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. This helps them stay crispy.
12. **Prepare Cinnamon Sugar Mixture:** In a shallow dish, combine the sugar and cinnamon. Mix well.
13. **Coat with Cinnamon Sugar:** While the churros are still warm, roll them in the cinnamon sugar mixture until they are evenly coated. The warmth helps the sugar stick better. I like to be generous with the cinnamon sugar!
14. **Serve Immediately:** Serve the Peach Thyme Almond Churros immediately. They are best enjoyed warm and crispy. You can serve them with a side of chocolate sauce or caramel for dipping, if you like. Trust me, they won't last long!