Pumpkin Spice Churros with Salted Maple Caramel Dip recipe
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Ingredients
- 1 ½ cups pure dark maple syrup ¼ cup unsalted sweet cream butter ¼ cup heavy whipping cream ½ teaspoon sea salt 1 cup all-purpose flour 2 teaspoons pumpkin pie spice, divided ¾ cup white sugar ¾ cup water ¼ cup canned pumpkin puree 6 tablespoons unsalted butter 2 tablespoons brown sugar 1 teaspoon sea salt 1 teaspoon vanilla extract 3 eggs canola oil for frying
Nutrition Info
- 707.2 caloriescarbohydrate: 100 gcholesterol: 157.5 mgfat: 33.1 gfiber: 0.9 gprotein: 5.9 gsaturatedFat: 15.9 gservingSize: -sodium: 491.9 mgsugar: 77 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Churros with Salted Maple Caramel Dip
Directions
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Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil, add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough, churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
Drain churros on paper towels for 1 minute, toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.