First and foremost, I want to say that the December/January 2012 issue of Country Living that features the Blue Ribbon Blogger Award winners came out this week! It was pretty cool to see myself on the pages of a magazine, even if it’s just a small picture – I’m still going to talk your ear off about it! My aunt called me on Saturday telling me that she found the new edition, so first chance I got, I went out to crab a copy for myself. So, if any of you subscribe to Country Living, be sure to turn to page 12 to check me out, along with all of the other winners. It was a fun experience and I hope that I get to share more exciting things like this with you soon in the future.
I made these churros a while ago for a friend’s housewarming party, and while I wasn’t able to fry them to order, as I would have liked to, they were still really tasty. I think they sort of tasted like chai – lots of warm, autumn spices paired with pumpkin, cinnamon, and sugar? Sign me up. I hate to admit this, but I definitely had one or two too many of these while I was frying, but hey, someone’s got to taste test them, and I am more than happy to fall on that grenade. The best part of these churros is that they are miniature sized, so you can enjoy a few without getting sugar all over yourself. I’d love to make giant churros one day, but I don’t know if my kitchen will be able to withstand a vat of oil that large any time soon. Either way, these are a festive, fun alternative to the regular ol’ doughnut, and I promise your friends and family will be flocking towards you to get their hands on some churros.
First and foremost – the magazine!
Combine your flour, salt, cinnamon, cloves, and nutmeg.
Melt together your water, pumpkin puree, vanilla, butter, and shortening.
Gently mix in the flour, then add in the eggs, one at a time.
Place the dough in a piping bag.
Fry a few at a time, at first, so that you get the hang of it.
Then toss in the cinnamon-sugar mixture and serve warm.
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cardamom
- 1½ cups warm water
- ¾ cup pure pumpkin puree
- ½ teaspoon vanilla extract
- ⅓ cup unsalted butter
- ⅓ cup vegetable shortening
- 4 eggs, room temperature
- vegetable or canola oil, for frying
- ¾ cup granulated sugar, for rolling
- 1½ teaspoons ground cinnamon, for rolling
- Whisk together the flour, 1 teaspoon of cinnamon, salt, cardamom, cloves, and nutmeg in a large bowl and set aside. In a medium sized pot over medium-high heat, melt together the water, pumpkin puree, vanilla, butter, and shortening, whisking until completely combined.
- Pour the pumpkin mixture into the bowl with the flour mixture and beat until just combined - it will be a thick. Continue mixing and add in your eggs, one at a time, until well combined. The dough will be thick and smooth. Place the dough into a pastry bag with a large star tip (I used a tip meant to fill cannoli).
- Pour your vegetable oil into a large pot or pan - you want there to be at least 2-inches of oil up around the sides of your pot. Heat the oil to 350 degrees F. I found it easiest to pipe the dough directly into the oil and then cut it with scissor while it was still in the oil - this helps keep the churros straight, too. You can also pipe them out onto a pastry cutter and use a butter knife to slide them into the oil. However you do it, make sure that the oil remains at about 350 degrees F and fry for 4-5 minutes, until golden and crispy.
- Remove the churros from the oil and place them on a lined baking sheet or plate to drain the oil. Toss in the combined ¾ cup granulated sugar and 1½ teaspoon cinnamon and serve immediately (these are definitely best fresh, but I made them around 5 PM one day, then brought them to a party at around 9 PM, and they were cold, but still tasty - they won't last longer than 12-16 hours, though, like most fried desserts).