Pumpkin (or Sweet Potato) Churros

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      These churros are surprisingly easy and absolutely delightful. With a kick of spice, a creamy, cakey interior, and a brown sugar coating, you will be coming back for more. As a bonus, you can make the dough early in the day, and just pull it out and start frying when you're ready, making this a fuss-free recipe for a gathering. 

Pumpkin Churros

Adapted from Bakergirl 

Ingredients


Dough
2 c. flour
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/2 teaspoon salt
a few turns of the peppermill
2 c. water
3/4 c. pumpkin or sweet potato puree
1 tsp. vanilla extract
1 tbsp. molasses
1 stick plus two tbsp. butter
4 eggs
canola oil for frying

Sugardust

4 parts dark brown sugar to one part granulated sugar
cinnamon to taste

Equipment

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stand mixer (not necessary, but makes it easier)
scissors
pastry tube, cookie press, or other decorator fitted with star tip
elecric deep fryer with basket or other deep frying apparatus
shallow pan fitted with rack for draining off oil

Procedure

1. Combine water, pumpkin, butter, and molasses in a large pot over medium heat, stirring occasionally until it comes to a boil.

2. Meanwhile, combine dry dough ingredients.

3. When wet mixture begins to boil, dump dry ingredients into it and stir until a dough forms. Remove from heat.

4. If you are going to use a stand mixer, put dough in mixer bowl and beat with paddle attachment until dough cools slightly. Otherwise, beat by hand with wooden spoon to cool.

5. Add vanilla, and then beat in each egg until incorporated. You should have a smooth dough.

6. Put dough into dispenser of choice and chill until fry-time.

7. When you are ready to fry, begin heating your oil to 375 F. Combine your sugardust ingredients in a plate or shallow pan.

8. When the oil is hot, slowly pipe a 3-6 inch strip of batter in from a safe distance and trim with your scissors.

9. Fry each batch until browned (3+ minutes took care of our skinny strips -- experiment here!). Do not overcrowd the fryer, and if your dough begins to warm, pause to chill it for a bit to prevent the churros from absorbing too much oil.

10. Remove fried churros to rack to drain, then drop into sugardust while still hot. Serve immediately.

***Editor's note: Always use extreme caution when deep frying and keep children away from the fryer!
 

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