Pumpkin Spice Churro

INSTRUCTIONS

Dough Prep

• 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.

  

• 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 stand mixer. 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. Transfer the mix into a piping bag with a star tip.

  

Frying

• 7. Have a pot set up with neutral frying oil. The oil temperature should be around 180 Celsius or 356 Fahrenheit. To pipe: start from the center of the pot in a circular motion, creating a whirlpool shape.

  

• 8. To achieve the swirled churro shape, use a pair of chopsticks and swirl from the center, twisting the churro tighter.
  
  Don't worry about the strands touching; it won't stick since it's frying in oil.

  

• 9. Flip around after 2-3 minutes, so both sides are golden brown and crispy.

  

• 10. Add the spices to the bowl of sugar to make the pumpkin-spiced sugar mix.

  

• 11. 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.

  

• 12. Let cool for a few minutes then serve warm. Enjoy :)
  
  Leftovers can be kept in the fridge for 3-4 days.