pumpkin spice churro?! 🎃

By Doobydobap · 45 min

Ingredients

Instructions

1. Put the pumpkin purée, butter, sugar, water and salt in a large pot.
2. Over medium-low heat, bring to a simmer and keep heating until the butter has fully melted. The mixture must be hot when the flour goes in.
3. Sift in the flour and stir until no dry spots remain and the dough is cohesive, about five minutes.
4. Move the dough to a mixing bowl fitted with the paddle and beat on low until the steam stops rising and the dough cools to room temperature. (Without a bowl, spread the dough on a baking tray to cool.)
5. Add the eggs one at a time, cracking each into a separate bowl first, until the dough is silky smooth, slightly runny and cohesive.
6. Fill a piping bag fitted with a star tip with the dough.
7. Heat neutral frying oil in a pot to 180°C (356°F).
8. Pipe the dough into the hot oil in a circle starting from the centre to form a whirlpool. The strands can touch.
9. For a swirled shape, use chopsticks to swirl from the centre, twisting the churro tighter.
10. Fry for 2-3 minutes, then flip so both sides are golden brown and crisp.
11. Drain the churros on a wire rack, then, while still hot, toss them in the pumpkin-spiced sugar mixture.

Summarized from Doobydobap's video. Watch it for the details.

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