Pumpkin Spice Churro

Pumpkin Spice Churro

Autumn is here, and the leaves are turning red and falling one by one, which means it's time for pumpkin spice. I'm a sucker for pumpkin everything; pumpkin spiced lattes, pumpkin pie… well, that's about it. So why not combine the two I love most and turn them into a crispy churro? This beautiful orange pumpkin churro rolled around in homemade pumpkin spice is truly one of the best desserts I've ever tried and made. You have to give this recipe a try this autumn or for thanksgiving!

Ingredients

Churro dough:

• 200g pumpkin pure - Libby’s(pumpkin pure can be made from scratch)
• 90g water
• 100g butter
• 4g salt
• 20g sugar
• 200g AP flour
• 4 eggs

Spiced sugar:

• 100g or ½ cup sugar
• 2g or 1 tsp nutmeg powder
• 2g or 1 tsp clove powder
• 2g or 1 tsp cinnamon powder
• 2g or 1 tsp ginger powder

Directions

1. Add pumpkin puree, butter, sugar, water, and salt into a large pot.
2. On medium-low heat, bring to a simmer, and make sure the butter has melted completely. (The wet mixture must be hot so that when the flour is added, the heat breaks down the starch molecules to trap the water and jellify. If not, you'll get a dough that will deflate while deep-frying.)
3. Sift the flour into the mix. Stir well until there are no dry spots and the dough becomes cohesive. This process should take around five minutes.
4. Transfer the dough into a mixing bowl with the paddle attachment. Work the dough on low setting until the steam evaporates to cool down the dough. If not using a mixing bowl, smush the dough onto a baking tray to cool it down.
5. Once the dough has come to room temperature, add the eggs one by one until the dough emulsifies. It's best to crack the eggs in a separate bowl to ensure no egg shells are in the dough!
6. Once all the eggs have been incorporated, the dough should look silky smooth, slightly runny, and cohesive.
7. Transfer the mix into a piping bag with a star tip.

8. Have a pot set up with neutral frying oil. The oil temperature should be around 180 Celcius or 356 Fahrenheit.
9. To pipe: start from the center of the pot in a circular motion, creating a whirlpool shape. Don't worry about the strands touching; it won't stick since it's frying in oil.
10. To achieve the swirled churro shape, use a pair of chopsticks and swirl from the center, twisting the churro tighter.
11. Flip around after 2-3 minutes, so both sides are golden brown and crispy.
12. Once finished, transfer the churro to a wired rack. Let the excess oil drip off, and while the churros are hot, add to the pumpkin-spiced sugar mix.
13. Enjoy!

Pumpkin Spice Churro

4 from 178 votes

Recipe by Doobydobap Course: dessertCuisine: dessert, fusionDifficulty: easy

Yields

6

servings

Prep time

15

minutes

Cooking time

15

minutes

I'm a sucker for pumpkin everything; pumpkin spiced lattes and pumpkin pie… so I turned the two into a crispy churro.

Ingredients

• Churro dough

• 200 g pumpkin pure - Libby’s(pumpkin pure can be made from scratch)

• 90 g water

• 100 g butter

• 4 g salt

• 20 g sugar

• 200 g AP flour

• 4 eggs

• Spiced sugar

• 100 g or ½ cup sugar

• 2 g or 1 tsp nutmeg powder

• 2 g or 1 tsp clove powder

• 2 g or 1 tsp cinnamon powder

• 2 g or 1 tsp ginger powder

instructions

• Add pumpkin puree, butter, sugar, water, and salt into a large pot.
• On medium-low heat, bring to a simmer, and make sure the butter has melted completely. (The wet mixture must be hot so that when the flour is added, the heat breaks down the starch molecules to trap the water and jellify. If not, you'll get a dough that will deflate while deep-frying.)
• Sift the flour into the mix. Stir well until there are no dry spots and the dough becomes cohesive. This process should take around five minutes.
• Transfer the dough into a mixing bowl with the paddle attachment. Work the dough on low setting until the steam evaporates to cool down the dough. If not using a mixing bowl, smush the dough onto a baking tray to cool it down.
• Once the dough has come to room temperature, add the eggs one by one until the dough emulsifies. It's best to crack the eggs in a separate bowl to ensure no egg shells are in the dough!
• Once all the eggs have been incorporated, the dough should look silky smooth, slightly runny, and cohesive.
• Transfer the mix into a piping bag with a star tip.
• Have a pot set up with neutral frying oil. The oil temperature should be around 180 Celcius or 356 Fahrenheit.
• To pipe: start from the center of the pot in a circular motion, creating a whirlpool shape. Don't worry about the strands touching; it won't stick since it's frying in oil.
• To achieve the swirled churro shape, use a pair of chopsticks and swirl from the center, twisting the churro tighter.
• Flip around after 2-3 minutes, so both sides are golden brown and crispy.
• Once finished, transfer the churro to a wired rack. Let the excess oil drip off, and while the churros are hot, add to the pumpkin-spiced sugar mix.
• Enjoy!

Notes

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