I love serving an extra special treat to my sweethearts, while we enjoy a hot cup of cocoa.
These pumpkin spice churros are absolutely delicious, and a wonderful way to use your extra pumpkin puree from Thanksgiving.
Mili’s Sweets Pumpkin Spice Churros
Here’s what you’ll need:
2 cups all purpose flour
2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 cup pumpkin puree
1 1/2 cups filtered water
12 tablespoons salted butter (1 1/2 sticks), cut into cubes
1 tsp. pure vanilla extract
4 extra large eggs
canola oil (I used 3 1/2 cups for my 6.5 quart cooking pot.)
whisk, wooden spoon, piping bag, large star tip, mixing bowl, sauce pan, cooking pot for frying, candy thermometer to control oil heat, standing mixer, parchment paper
Mili’s Sweet’s Cinnamon-Sugar Mixture
This is my “secret” recipe for the perfect ratio of cinnamon and sugar. I also use this mixture for my Churro Cupcakes, Snickerdoodle cookies and spiced scones.
Place the following in a bowl that is wide enough to cover each churro, one at a time. Mix completely and set aside.
1 cup granulated sugar
1 tablespoon ground, Saigon cinnamon
Here’s what you’ll do:
Whisk together the dry ingredients into a large mixing bowl. Set aside.
In a saucepan, at medium heat, add the water, pumpkin puree and butter. Constantly stir with a whisk. Allow the mixture to come to a rolling boil. Turn off the heat and pour this hot mixture onto the dry ingredients, in the mixing bowl.
Add the pure vanilla extract.
Use a wooden spoon to slowly mix the wet and dry ingredients together, until just combined. This will allow it to cool before adding the eggs. (This mixture is too think for tempering in the eggs and we don’t want the eggs to cook as they are incorporated.)
Place the thick mixture into the bowl of your standing mixer. Use the standard paddle attachment on the “stir” or “#2” mixing speed, to allow it to cool for a minute or so. Keeping your mixer at a low speed, add the four eggs, one at a time, until the batter is totally smooth.
Next, you’ll want to prepare the oil for frying the churros. I used my trusty 6.5 quart cooking pot, great for making batches of caramel or for frying-jobs like this. I added 3 1/2 cups of canola oil and locked in my candy thermometer. Be prepared to start piping in the batter, once the oil is at 350 degrees, at medium heat.
While the oil is heating, scoop the batter into the piping bag, using a large star-type tip. The easiest way to do this is by cupping the bag into your hand like an ice cream cone. Add the batter with your other hand. Take the air out of the bag by applying pressure and pushing our some of your batter.
Now it’s time to fry. This is definitely not a job for kids, but they can watch from a safe distance.
I made each churro by pushing out a small, single loop for each serving, sized to the palm of my hand. Apply pressure to push out the batter, then lift the piping bag in a sharp, upward motion to “cut” the batter off, to make an end. You’ll want to work quickly. I recommend frying no more than five at a time for a pot this size.
Fry for 5 minutes. You’ll notice that the heat on the thermometer will drop to about 320 while cooking. That’s all right. Keep the heat level consistent at medium. Use a strainer to move them and flip them over after about two minutes. When they are done, place them onto paper towels to blot the excess oil.
Have prepared parchment paper down for dipping the churros. Once they are cool to the touch, (after a few minutes) start covering them in the cinnamon-sugar mixture.
Wait for your oil to go back to 350 degrees before starting to fry the next batch.