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Deep-fried desserts are the best and this one is no exception. I embellished the batter for these pumpkin spice hazelnut churros with freshly chopped hazelnuts and then rolled the pastries in pumpkin spice sugar.
Since I recently learned how to make choux pastry I decided it was time to make some churros. Churros are deep-fried choux pastry and they taste awesome.
As you can see, I divided the batter in half and made two different shapes, balls and strands. For the balls I used a 2-teaspoon scoop and for the strands I used a piping bag with a French tip. The strands are a bit of a trick to make, you have to pipe them into the oil, holding the piping bag with both hands, then quickly grab a small kitchen knife with one hand and cut the batter off at the tip. It sounds complicated but it’s one of those things that you get the hang of quickly after doing it once or twice.
I suggest you eat these guys as an afternoon snack with fresh coffee or a shot or two of espresso.
How to make the hazelnut churros:
You start this recipe by heating up the oil because that tends to take a long time: fill vegetable oil into your Dutch oven until it’s about 5 inches deep and turn on the heat.
While the oil is heating, make the batter: add milk, butter, sugar and a pinch of salt to a saucepan and heat it up. Once the mix is boiling, add sifted flour and then stir away with a wooden spoon. After a little while the dough will come together into a ball that will start to peel away from the sides of the saucepan. That’s your cue to transfer the dough to a mixing bowl and start beating it with an electric mixer until it has cooled down to almost room temperature. Beat in eggs, egg white and chopped hazelnuts. Now your dough is ready!
(By the way, you may notice that I couldn’t decide whether to call the choux pastry dough or batter, it really is a mixture of the two so I just used both terms here.)
If you want to make strands, fill the batter into a piping bag with a French tip and pipe the strands into the oil. For the balls, use a 2-teaspoon scoop and drop the batter into the oil.
Once the churros are nicely browned, take them out, drop them on a paper towel and then roll them in a mix of sugar and pumpkin spice.
If you like the hazelnut/pumpkin spice flavor combination you might also like these Pumpkin Spice White Chocolate Mousse Hazelnut Mini Cakes:
Pumpkin Spice Hazelnut Churros
For the coating:
- 1/2 cup granulated sugar
- 1/2 teaspoon pumpkin spice
For the batter:
- vegetable oil for deep-frying
- 1 cup whole milk
- 8 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup bread flour, sifted
- 3 eggs
- 1 egg white
- 1/4 cup finely chopped hazelnuts
For the coating:
- Mix sugar and pumpkin spice together in a shallow bowl. Set aside.
For the batter:
- Fill oil into a Dutch oven until it's about 5 inches deep. Start to heat it.
- While the oil is heating up, add milk, butter, sugar and salt to a saucepan and bring to a boil.
- Turn the heat down to medium, then add the sifted flour all at once and stir with a wooden spoon.
- Cook, continuing to stir, until the dough starts to peel away from the sides of the saucepan.
- Transfer the dough to a bowl, then beat on medium speed until it's cooled down to lukewarm.
- Beat in the eggs, one at a time, then add the egg white.
- Beat in the hazelnuts.
- Fill half of the batter into a piping bag with a French tip.
- Wait until the oil has reached 300 degrees F. on a candy thermometer.
- Working in batches, carefully pipe short strands of the dough into the oil. (Cut them off with a knife at the tip).
- Once they are browned take the churros out with a slotted spoon, briefly set them down on a plate lined with a paper towel, then roll them in or sprinkle them with the sugar/spice mix.
- Working in batches, use a 2-teaspoon scoop to drop the remaining batter into the oil in little balls and proceed in the same way as before.
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