Estimated read time: 2-3 minutes
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
Pumpkin Spice Churros w/Salted Maple Caramel Dipping Sauce
Chef Cheryl Schaefer, Harmons Bangerter Crossing
Pumpkin Spice Churros
Makes approximately 36 churros
Ingredients:
1 Cup All-Purpose Flour
1 tsp Cinnamon
1/8 tsp Coriander, ground
1/8 tsp Allspice, ground
1/8 tsp Cardamom, ground
½ tsp Salt
6 Tbsp Butter
¼ Cup Pumpkin Puree
1 tsp Vanilla Extract
¾ Cup Water
4 Lg. Eggs
24 oz. Bottle Peanut, Canola or Vegetable Oil for Frying Coating Sugar
¾ Cup Sugar
1 tsp Cinnamon
1/8 tsp Coriander, ground
1/8 tsp Allspice, ground
1/8 tsp Cardamom, ground
- Heat oil in a cast iron skillet until it reaches 375 on a thermometer.
- In medium bowl, blend together sugar and second set of spices, set aside.
3. In another medium bowl, whisk together flour, spices and salt, set aside.
4. In medium saucepan, melt together butter, pumpkin, water and vanilla. Once mixture comes to a boil, dump in all of the flour mixture all at once. Stir to combine until mixture pulls away from the sides of the pan. Turn off heat and set aside.
5. In the bowl of a stand mixer, place hot dough and turn mixer on medium speed. This will allow the dough to steam off the excess heat. Once you can touch the dough without it being too hot to touch, you can add in the eggs. Add eggs in one at a time, beating between additions. The dough will break into clumps, this is normal. Keep beating until dough becomes smooth and gooey.
6. Place large star tip in a large piping bag. Spray the inside of the bag with pan spray. Fill with batter.
7. Squeeze 3” pieces into the hot oil using a butter knife to cut each churro as it comes out of the piping bag. You will need to work in batches so as not to overcrowd the oil.
8. Make sure oil comes back up to 375 between batches.
9. Set hot churros on a cooling rack on a sheet pan and allow oil to drip off. Then while still warm, toss churros in the seasoned sugar.
Salted Maple Caramel Dipping Sauce
Makes approximately 1 ½ Cups.
Ingredients:
1 Stick Butter
¼ Cup Pure Maple Syrup
¾ Cup Brown Sugar
¼ tsp Salt
1/3 Cup Heavy Cream
Instructions:
1. Melt butter in small saucepan. Add in all remaining ingredients and stir to combine.
2. Bring to a boil and boil for 3 minutes.
