Pumpkin Churros with Chocolate Sauce

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 6 - 8

These fragrant cinnamon choux pastry doughnuts will set the perfect mood for waking up with a cup of morning coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Churros:

2 cups premium flour
2.5 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp of chopped ginger and a little more will need to be added at the end
1/8 tsp grated nutmeg
1/8 teaspoon fine sea salt
3/4 cup pumpkin puree
10 tbsp. butter, cut into pieces
0.5 tsp vanilla extract
4 large eggs at room temperature
Vegetable oil for frying
3/4 cup granulated cane sugar, for rolling the churros
Special equipment: piping bag with a large star-shaped tip

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Chocolate dipping sauceIn a small saucepan, heat the cream until it's almost bubbly. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and let it sit for 1 minute. Gently stir until smooth. Stir in the coffee liqueur and vanilla extract. Keep the sauce warm.
Mini churrosIn a large bowl, whisk together the flour, 1 teaspoon cinnamon, cloves, 1/4 teaspoon ginger, nutmeg, and salt. In a medium saucepan, bring 1 1/2 cups water, pumpkin puree, butter, and vanilla to a boil, stirring constantly.

Pour the pumpkin mixture into the bowl with the flour mixture and stir with a wooden spoon until combined; the consistency will be sticky. Mix in the eggs thoroughly, one at a time. The dough should be smooth and sticky. Fill a pastry bag fitted with a large star-shaped tip with the dough.

Pour canola oil into a deep frying pan to a depth of 5 cm and heat the oil to 180°C (you can measure the temperature with a sugar thermometer or deep-fry thermometer).

Press the dough from the bag directly into the pan in 8-cm-long pieces, trimming them with scissors. Fry until the churros are golden and crispy, 4-5 minutes.
In a medium shallow bowl, combine the sugar and the remaining 1.5 teaspoons cinnamon. Transfer the churros to a baking sheet or plate lined with paper towels to drain off excess oil, then immediately roll the churros in the cinnamon-sugar mixture.

Serve with chocolate dipping sauce.