Pumpkin Spice Churros

5 from 2 votes

These deep-fried treats are spiced with pumpkin spice to make them perfect for fall

Course Dessert

Cuisine European

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 266kcal

Mix the tablespoon of pumpkin pie spice, all the flour, sugar and salt in a large bowl.
130 g plain flour (all-purpose flour), 10 g pumpkin pie spice, Pinch of salt, 2 tbsp caster sugar (superfine sugar)
Put the butter and boiling water in a saucepan and heat on a low heat until it starts to simmer and then boil.
350 ml boiling water, 120 g unsalted butter
Remove the pan from the heat and quickly add the flour mixture and stir vigorously with a wooden spoon until there are no lumps and you have a smooth thick dough.
Leave it to cool for 5 minutes, then add the eggs one by one, mixing well between each addition until the egg is properly incorporated.
3 medium free-range eggs
Leave the batter to rest for 15 minutes. You can start to heat your oil slowly during this time, in a deep-fat fryer or in a deep wok.
Sunflower oil
Pipe the batter onto baking paper using a large star tip. Use a knife to cut off the lengths.
Check your oil is at temperature before starting to fry. If you are a bit scared of deep-fat frying, as I was, you can reach this brilliant post by Becca from Amuse Your Bouche about deep-frying at home as a guide before you start.
Deep-fry a couple of churros as a time for a couple of minutes on each side, then drain them on kitchen roll before rolling in the pumpkin spice sugar.
80 g caster sugar (superfine sugar), 1 tbsp pumpkin spice

Churro recipe adapted from BBC Good Food.

Pumpkin spice recipe adapted from The Pioneer Woman.