INGREDIENTS
Churro dough
Spiced sugar
INSTRUCTIONS
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.
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 mixing bowl with the paddle attachment. Work the dough on low setting until the steam evaporates to cool down the dough.
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.
7. Transfer the mix into a piping bag with a star tip.
8. Have a pot set up with neutral frying oil. The oil temperature should be around 180 Celsius or 356 Fahrenheit.
9. To pipe: start from the center of the pot in a circular motion, creating a whirlpool shape. Don't worry about the strands touching; it won't stick since it's frying in oil.
10. To achieve the swirled churro shape, use a pair of chopsticks and swirl from the center, twisting the churro tighter.
11. Flip around after 2-3 minutes, so both sides are golden brown and crispy.
12. 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.
13. Enjoy!
REFERENCES
Recipe
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