On the first episode of Teens Can Cook, Eitan shows you how to make a batch of Pumpkin Spice Churros that are perfect for fall!
For more delicious recipes by @chefeitanbernath, be sure to check out his blog here!
For the Churros: Vegetable oil, for frying 1 stick of unsalted butter 1 1/4 cups water 1 tablespoon sugar 3/4 teaspoon salt 1 1/4 cups flour 1/4 cup pumpkin puree 1/4 teaspoon pumpkin spice 1 large egg
For the Pumpkin Spice Sugar:2 cups sugar1 tablespoon pumpkin spice
For the Pumpkin Spice Glaze: 1 cup powdered sugar 1/2 teaspoon pumpkin spice 1 tablespoon pumpkin puree 2 tablespoons milk/dairy-free milk/water
Preheat 2-3 inches of oil in a large pot to 350 degrees Fahrenheit. In a medium sized pot, heat up the butter and water until the water is simmering and the butter is melted. Add in the salt and sugar then stir to combine. Add in the flour and mix until fully incorporated. Continue mixing on a low flame for 30-45 seconds.
Transfer the dough into a large bowl and let it cool for 5 min. Mix in the egg until it forms a homogeneous mixture. At first it will not combine but after a minute it will come together. Then add in the pumpkin puree and pumpkin spice and continue mixing until fully combined. Transfer the dough into a piping bag fitted with a star tip. In a small bowl, combine the cinnamon and sugar.
Pipe the churros, about 4 inches long, into the hot oil and fry until golden brown. Immediately place the churros, right out of the oil, into the bowl of cinnamon sugar and fully coat.
In a small bowl combine the powderd sugar, pumpkin spice, pumpkin puree, and milk, until fully combined. Serve the churros immediately with the Pumpkin Spice Glaze in a bowl on the side.