DifficultyIntermediate

You've had Churros, and you've had Pumpkin Fritters - but have you ever had Pumpkin Fritter Churros with Butterscotch Velvet Dip? We thought so.

Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients:
 250 ml boiling water
 250 ml cake flour
 5 ml ground cinnamon
 125 ml First Choice Butter
 150 ml pumpkin puree
 3 eggs
 enough oil for deep frying
Coating
 125 ml castor sugar
 5 ml ground cinnamon
Dip
 250 ml First Choice Butterscotch Velvet
 250 g white chocolate, chopped

Method:
1

Place the boiling water in a saucepan, add the butter and melt. Bring to the boil.

2

Add the flour and cinnamon all at once and stir with a wooden spoon until it comes together into a ball. Cook for about 2 minutes on medium heat while stirring well.

3

Remove from the heat, transfer the choux pastry to a clean bowl.

4

Leave to cool for at least 5 minutes and add the pumpkin puree.

5

Add the eggs one at a time and beat well after every addition. Make sure all the egg is incorporated before adding the next egg.

6

Heat enough sunflower oil in a deep-fryer to about 160°C.

7

Spoon the choux paste into a piping bag fitted with a star nozzle and pipe about 6 strips directly into the hot oil, snipping off each dough strip with a pair of scissors. Fry until golden brown and crisp and drain on paper towel.

8

Roll in the cinnamon sugar and serve warm with the butterscotch velvet dipping sauce.

Dip:
9

Combine the butterscotch velvet and white chocolate in a glass bowl and heat 30 seconds in the microwave, remove, stir well and continue until the chocolate is melted. Cool completely.

10

Dig in!

Shop Velvet

Ingredients

Ingredients:
 250 ml boiling water
 250 ml cake flour
 5 ml ground cinnamon
 125 ml First Choice Butter
 150 ml pumpkin puree
 3 eggs
 enough oil for deep frying
Coating
 125 ml castor sugar
 5 ml ground cinnamon
Dip
 250 ml First Choice Butterscotch Velvet
 250 g white chocolate, chopped

Directions

Method:
1

Place the boiling water in a saucepan, add the butter and melt. Bring to the boil.

2

Add the flour and cinnamon all at once and stir with a wooden spoon until it comes together into a ball. Cook for about 2 minutes on medium heat while stirring well.

3

Remove from the heat, transfer the choux pastry to a clean bowl.

4

Leave to cool for at least 5 minutes and add the pumpkin puree.

5

Add the eggs one at a time and beat well after every addition. Make sure all the egg is incorporated before adding the next egg.

6

Heat enough sunflower oil in a deep-fryer to about 160°C.

7

Spoon the choux paste into a piping bag fitted with a star nozzle and pipe about 6 strips directly into the hot oil, snipping off each dough strip with a pair of scissors. Fry until golden brown and crisp and drain on paper towel.

8

Roll in the cinnamon sugar and serve warm with the butterscotch velvet dipping sauce.

Dip:
9

Combine the butterscotch velvet and white chocolate in a glass bowl and heat 30 seconds in the microwave, remove, stir well and continue until the chocolate is melted. Cool completely.

10

Dig in!

Pumpkin Fritter Churros with Butterscotch Velvet Dip