Churros with nutmeg
Crunchy on the outside, soft and juicy on the inside. Due to the pumpkin, their middle is extra creamy, so you feel as if they are stuffed. And finally still served with chocolate sauce, perfect.
Preparation steps
- Sift flour, cinnamon, ginger, allspice and salt together and set aside until use. Put pumpkin, milk, butter and vanilla in a cooking pot and let it boil.
- Add flour and spices to the boiling mixture with milk, and cook, stirring constantly, until the dough begins to separate from the wall of the bowl.
- Transfer the resulting dough to a mixing bowl and mix well with a mixer just to cool slightly. Mix the eggs into the dough, one by one, but only when it is well mixed beforehand.
- Transfer the dough to a pastry bag with a star-shaped extension. Heat the oil, then squeeze the dough into the hot oil and, with the help of a knife, separate the pieces of dough the size you want. Fry the dough until golden brown on all sides for about 3-4 minutes. Transfer the roast to a paper towel to drain and immediately roll in sugar mixed with cinnamon.
- For the chocolate sauce, heat all the ingredients on a steamer until the chocolate melts. Stir well and serve with warm churros.
