Pumpkin Crullers with Maple Glaze or Chai Sugar
Pumpkin Crullers with Maple Glaze or Chai Sugar
Ingredients
For the Pumpkin Choux Pastry
- 1 cup milk
- 1/2 cup unsalted butter
- 1/2 cup pumpkin puree
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 3 large eggs
For the Salty Chai Spiced Sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
For the Glossy Maple Vanilla Bean Glaze
- 1 1/2 cups confectioners' sugar
- 1/4 cup maple syrup
- 2 tablespoons milk
- 1/2 teaspoon vanilla bean paste
For Frying
- 4 cups vegetable oil, or enough to fill pot to 3-4 inches
Instructions
- 1
Prepare the choux pastry base: In a medium saucepan, combine the milk, unsalted butter, pumpkin puree, and 1 tablespoon of granulated sugar. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture comes to a gentle simmer. The ingredients should be well combined, forming an orange liquid.
⏱️ 5 min
- 2
Remove the saucepan from the heat. Add the all-purpose flour all at once and stir vigorously with a sturdy spatula or wooden spoon until a thick dough (choux paste) forms and pulls away from the sides of the pot, forming a ball.
⏱️ 3 min
- 3
Transfer the hot dough to a large mixing bowl. Using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the dough on medium speed for 1-2 minutes to release some steam.
⏱️ 2 min
- 4
Add the large eggs one at a time, beating well after each addition until fully incorporated. The dough will look curdled at first but will come together. Continue mixing until the dough is smooth, thick, and has a creamy, glossy consistency that falls slowly from the paddle in a thick ribbon.
⏱️ 5 min
- 5
Transfer the choux pastry to a piping bag fitted with a large star tip. Chill the pastry in the refrigerator for at least 30 minutes to firm up.
⏱️ 30 min
- 6
While the dough chills, prepare for frying: Cut several 3x3 inch squares of parchment paper. In a deep, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 10 min•🌡️ 350
- 7
Pipe the chilled choux pastry onto the center of each parchment square, forming 'figure 8' or 'S' shapes with ridged edges. Work in batches so as not to overcrowd the pot.
⏱️ 5 min
- 8
Carefully place the piped dough (still on the parchment paper) into the hot oil. As the crullers fry, the parchment paper will detach; remove it with tongs and discard. Fry the crullers for 5-7 minutes, flipping occasionally, until they are golden brown and cooked through. The crullers should puff up and feel light.
⏱️ 20 min•🌡️ 350
- 9
Using a slotted spoon, remove the fried crullers from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining dough.
- 10
Prepare the Salty Chai Spiced Sugar: In a shallow bowl, combine 1/2 cup granulated sugar, ground cinnamon, ground cardamom, ground ginger, ground cloves, and kosher salt. Mix well.
⏱️ 2 min
- 11
Prepare the Glossy Maple Vanilla Bean Glaze: In another shallow bowl, whisk together the confectioners' sugar, maple syrup, 2 tablespoons milk, and vanilla bean paste until smooth and glossy. Add more milk, 1/2 teaspoon at a time, if the glaze is too thick.
⏱️ 3 min
- 12
While the crullers are still warm, roll some in the Salty Chai Spiced Sugar mixture until thoroughly coated. Dip others into the Glossy Maple Vanilla Bean Glaze, ensuring they are fully coated. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Crullers with Maple Glaze or Chai Sugar
Ingredients
For the Pumpkin Choux Pastry
- 1 cup milk
- 1/2 cup unsalted butter
- 1/2 cup pumpkin puree
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 3 large eggs
For the Salty Chai Spiced Sugar
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
For the Glossy Maple Vanilla Bean Glaze
- 1 1/2 cups confectioners' sugar
- 1/4 cup maple syrup
- 2 tablespoons milk
- 1/2 teaspoon vanilla bean paste
For Frying
- 4 cups vegetable oil, or enough to fill pot to 3-4 inches
Instructions
- 1
Prepare the choux pastry base: In a medium saucepan, combine the milk, unsalted butter, pumpkin puree, and 1 tablespoon of granulated sugar. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture comes to a gentle simmer. The ingredients should be well combined, forming an orange liquid.
⏱️ 5 min - 2
Remove the saucepan from the heat. Add the all-purpose flour all at once and stir vigorously with a sturdy spatula or wooden spoon until a thick dough (choux paste) forms and pulls away from the sides of the pot, forming a ball.
⏱️ 3 min - 3
Transfer the hot dough to a large mixing bowl. Using an electric mixer (stand mixer with paddle attachment or hand mixer), beat the dough on medium speed for 1-2 minutes to release some steam.
⏱️ 2 min - 4
Add the large eggs one at a time, beating well after each addition until fully incorporated. The dough will look curdled at first but will come together. Continue mixing until the dough is smooth, thick, and has a creamy, glossy consistency that falls slowly from the paddle in a thick ribbon.
⏱️ 5 min - 5
Transfer the choux pastry to a piping bag fitted with a large star tip. Chill the pastry in the refrigerator for at least 30 minutes to firm up.
⏱️ 30 min - 6
While the dough chills, prepare for frying: Cut several 3x3 inch squares of parchment paper. In a deep, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of 3-4 inches. Heat the oil over medium-high heat until it reaches 350°F.
⏱️ 10 min•🌡️ 350 - 7
Pipe the chilled choux pastry onto the center of each parchment square, forming 'figure 8' or 'S' shapes with ridged edges. Work in batches so as not to overcrowd the pot.
⏱️ 5 min - 8
Carefully place the piped dough (still on the parchment paper) into the hot oil. As the crullers fry, the parchment paper will detach; remove it with tongs and discard. Fry the crullers for 5-7 minutes, flipping occasionally, until they are golden brown and cooked through. The crullers should puff up and feel light.
⏱️ 20 min•🌡️ 350 - 9
Using a slotted spoon, remove the fried crullers from the oil and transfer them to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining dough.
- 10
Prepare the Salty Chai Spiced Sugar: In a shallow bowl, combine 1/2 cup granulated sugar, ground cinnamon, ground cardamom, ground ginger, ground cloves, and kosher salt. Mix well.
⏱️ 2 min - 11
Prepare the Glossy Maple Vanilla Bean Glaze: In another shallow bowl, whisk together the confectioners' sugar, maple syrup, 2 tablespoons milk, and vanilla bean paste until smooth and glossy. Add more milk, 1/2 teaspoon at a time, if the glaze is too thick.
⏱️ 3 min - 12
While the crullers are still warm, roll some in the Salty Chai Spiced Sugar mixture until thoroughly coated. Dip others into the Glossy Maple Vanilla Bean Glaze, ensuring they are fully coated. Serve immediately and enjoy!
⏱️ 5 min