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Pumpkin Spice Churros

1/2 cup sugar

1 teaspoon cinnamon

2 cups flour

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

1/2 teaspoon salt

2 cups water

3/4 cup pumpkin puree

1/2 teaspoon vanilla extract

2/3 cup butter or shortening

4 eggs

Vegetable oil for frying

In a medium bowl, stir together sugar and 1 teaspoon cinnamon for tossing the finished churros in. Set aside.

In a small bowl, mix together the flour, 1/2 teaspoon cinnamon, cloves, nutmeg, and salt and set aside.

Heat water, pumpkin puree, vanilla, and butter or shortening in a large saucepan over high heat, stirring occasionally, until it comes to a boil. Remove from heat.

Quickly stir in flour mixture with a wooden spoon. Stir over low heat until mixture becomes doughy.

Remove from heat again and quickly stir in eggs one at a time until well incorporated. Mixture should be smooth.

Spoon dough into a pastry bag fitted with a large star piping tip; be sure to twist the bag closed.

Pour vegetable oil into a large pan fitted with a clip-on thermometer, with the oil coming up two inches on the side. Heat oil to 350°F. When the oil reaches 350°F, carefully pipe dough* into the hot oil with one hand and snip the dough with a pair of kitchen scissors in the other. Turn the heat down to fry the churros at 325°F. Be sure to watch the temperature in order to maintain it.

*You can continuously pipe dough into the oil and use kitchen scissors to cut it into strips, but I found it easier to pipe circles on a big spoon and then carefully place/slide/shake dough off spoon into the oil. DO NOT DROP INTO THE OIL. It will splash and burn you. Ask me how I know.

Depending on the size of your churros, fry for about 4-5 minutes, flipping at least once with a fork. Again, be careful. 

When golden brown and done, remove and set on paper towels. Pat dry and immediately toss in cinnamon and sugar.

Serve warm.

Source: Rookie Cookie.

Printed From: Bakergirl