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!

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!