sauce used as a condiment in Latin America. With steak or grilled chicken, this real chimichurri tastes wonderful. Spread on burgers or serve with steak. nice with fish as well.
| Prep Time: | 25 mins |
| Cook Time: | 31 mins |
| Additional Time: | 16 mins |
| Total Time: | 1 hr 12 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups pure dark maple syrup
- ¼ cup unsalted sweet cream butter
- ¼ cup heavy whipping cream
- ½ teaspoon sea salt
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice, divided
- ¾ cup white sugar
- ¾ cup water
- ¼ cup canned pumpkin puree
- 6 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 eggs
- canola oil for frying
Instructions
- Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
- Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
- Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
- Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
- Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
- Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
- Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
- Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
- Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
- Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.
- Salted maple caramel sauce can be made up to 3 days in advance. Just heat up in a microwave-safe bowl for 30 seconds and whisk before using.
- You can place the initial dough in a bowl and beat with an electric mixer to make the final dough instead of using a stand mixer.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 707 kcal |
| Carbohydrate | 100 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 16 g |
| Sodium | 492 mg |
| Sugars | 77 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |