Pumpkin Churros with Chocolate Sauce

These fragrant cinnamon custard donuts are the best set to wake up with a cup of morning coffee. друзьями: AT ремя: 35 мин.Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Churros:

• 2 tbsp. premium flour
• 2.5 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp chopped ginger and a little more will need add at the end
• 1/8 tsp grated nutmeg
• 1/8 tsp shallow sea salt
• 3/4 Art. pumpkin puree
• 10 tbsp. l chopped butter
• 0.5 tsp vanilla extract
• 4 large eggs at room temperature
• Vegetable oil for frying
• 3/4 Art. cane sugar to roll churros
• Special equipment: culinary bag with a large star shaped nozzle

Recipes with similar ingredients: premium flour, pumpkin mashed potatoes, eggs, cream, vanilla extract, dark chocolate, coffee liquor, cloves, ginger root, nutmeg, sea salt cereal, brown sugar, cinnamon

Recipe preparation:

1. Chocolate dipping sauce: in a small saucepan bring the cream to almost air bubbles. In the middle place a bowl of chocolate. Pour the hot cream into the chocolate and give stand for 1 min. Mix gently until smooth. textures. Stir in coffee liqueur and vanilla extract. Leave the sauce is warm.
2. Mini churros: in a large bowl, whisk the flour, 1 tsp cinnamon, cloves, 1/4 tsp ginger, nutmeg and salt. Вbring the medium pan to a boil, stirring constantly, 1.5 tbsp. water, pumpkin puree, butter and vanilla. In a bowl with flour pour the pumpkin mixture into the mixture and mix with a wooden spoon, until you combine them; the consistency is viscous. Meticulously mix the eggs one at a time. The dough should turn out smooth and sticky. Pastry bag with a large star-shaped nozzle fill the test.
3. Pour canola oil into a pan with high sides so that a layer 5 cm high formed, heat the oil to 180 ° C (measure temperature can be done using a sugar thermometer or a thermometer for deep fat). Squeeze the dough out of the bag directly into the pan with slices 8 cm long, cutting them with scissors. Fry until churros do not become golden and crispy, 4-5 minutes.
4. In a medium shallow bowl, mix the sugar and the remaining 1.5 tsp. cinnamon. Move the churros onto a baking sheet or plate paper towels to get rid of excess oil, then immediately roll the churros in the cinnamon-sugar mixture. Serve with chocolate dip dip for dipping.