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Pumpkin Spice Churros with Mexican Hot Chocolate Dipping Sauce

Pumpkin Spice Churros with Chocolate Fudge Dipping Sauce

Pumpkin Spice Churros with Chocolate Fudge Dipping Sauce

Pumpkin Spice Churros with Mexican Hot Chocolate Dipping Sauce
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Course: Fried Cookies, Halloween Cookies, Pastries, Thanksgiving CookiesCuisine: MexicanDifficulty: Medium
Servings

8

servings
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These wonderfully crispy fried dough strips are popular at Mexican markets and theme parks everywhere. This updated recipe takes on the flavors of fall by introducing pumpkin and pumpkin spice. A cinnamon-infused chocolate fudge dipping sauce takes these over the top. These do not keep well…plan to make them shortly before serving, and serve them while hot and crisp.

Ingredients

  • For the fudge sauce
  • 3/4 cup semisweet chocolate chips

  • 1/4 cup unsalted butter

  • 1/2 teaspoon ground cinnamon

  • 2/3 cup granulated sugar

  • 1 (5-ounce) can (2/3 cup) evaporated milk

  • For the churros
  • 1-3/4 cups all-purpose flour

  • 3 tablespoons granulated sugar

  • 1 teaspoon pumpkin pie spice

  • 1/2 teaspoon salt

  • 1 cup water

  • 1/2 cup pumpkin puree

  • 2 tablespoons vegetable oil

  • 1 teaspoon vanilla extract

  • 1/2 cup granulated sugar

  • 2 teaspoons pumpkin pie spice

  • 1 quart vegetable oil such as canola

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Directions

  • Make the fudge sauce
  • In a medium saucepan over medium heat, combine the chocolate, butter, and cinnamon. Cook, stirring often, until thoroughly melted. Stir in the sugar, and gradually stir in the evaporated milk. Bring to a boil, reduce heat, and simmer over low heat for 8 minutes, stirring constantly. Remove from heat, let cool slightly before serving with the churros for dipping.
  • Make the churros
  • In a medium mixing bowl, stir together flour, 3 tablespoons sugar, 1 teaspoon of pumpkin pie spice and salt. Set aside. In a large mixing bowl, beat together water, pumpkin, 2 tablespoons vegetable oil and vanilla. Fold the dry ingredients into the wet ingredients until blended. In a deep fryer or a deep skillet, heat 1 quart vegetable oil to 375F and line a large plate with paper towels. In a small bowl, stir together the 1/2 cup granulated sugar with the 2 teaspoons pumpkin pie spice; set aside. Transfer dough to a large piping bag fitted with a large star tip. Pipe a 6-inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time, turning them once, until golden brown or about 2 minutes per side. Transfer the churros to the paper-towel-lined plate for 1 minute. Then quickly toss in pumpkin spice sugar mixture. Serve hot with fudge dip on the side.

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