Pumpkin Spice Hazelnut Churros

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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.

Churros being rolled in sugar in a small pie plate and a shot of espresso in the background.

This post was originally published on April 19, 2016.

Since I recently learned how to make choux pastry (for these coffee liqueur cream puffs), I decided 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 hazelnut churros:

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. In a saucepan, combine:

  • 1 cup whole milk
  • 8 tablespoons unsalted butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt

Bring the mix to a boil, then add 1 cup bread flour and stir with a wooden spoon. After a little while the batter 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 batter to a mixing bowl and start whipping it with an electric mixer until it has cooled down to almost room temperature. Beat in 3 eggs, one at a time, then 1 egg white and 1/4 cup very finely chopped hazelnuts.

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 1/2 cup granulated sugar and 1/2 teaspoon pumpkin spice.

More delicious fall dessert recipes:

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

Churros being rolled in sugar in a small pie plate and a shot of espresso in the background.
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Pumpkin Spice Hazelnut Churros

An easy recipe for delicious, homemade hazelnut churros rolled in pumpkin spice sugar. A wonderful deep-fried dessert.
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 mins
Course: Dessert
Cuisine: Mexican, Portugese, Spanish
Keyword: hazelnut churros, pumpkin spice churros, pumpkin spice hazelnut churros
Servings: 8
Calories (estimated): 290kcal

Ingredients:

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
  • 1/4 teaspoon salt
  • 1 cup bread flour
  • 3 eggs
  • 1 egg white
  • 1/4 cup very finely chopped hazelnuts

Instructions:

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 batter starts to peel away from the sides of the saucepan.
  • Transfer the batter 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 batter 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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Churros being rolled in sugar in a small pie plate and a shot of espresso in the background.

16 comments

    • Nicole B. says:

      Thank you, Marisa! I’m so glad I started making choux pastry, it’s delicious and so fun to make, I love how it all comes out of the pot so clean in one big ball, it’s so satisfying somehow. :)

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