Pumpkin Crullers with Maple Glaze or Chai Sugar

Ingredients

• 100 ml whole milk
• 100 g pumpkin puree
• 100 g unsalted butter
• 15 g granulated sugar (For the cruller dough)
• 0.5 tsp ground cinnamon (For the cruller dough)
• 0.5 tsp kosher salt (For the cruller dough)
• 150 g all-purpose flour
• 2 large eggs (Room temperature)
• 1 egg white (Room temperature)
• frying oil (Oil of choice, enough for deep-frying)
• 100 g granulated sugar (For the chai sugar coating)
• 1 bag chai tea (Use the contents of the tea bag)
• 1 tsp ground cinnamon (For the chai sugar)
• 1 tsp ground ginger (For the chai sugar)
• 0.5 tsp ground allspice (For the chai sugar)
• 1 tsp kosher salt (For the chai sugar)
• 180 g powdered sugar (For the maple glaze)
• 2 tbsp whole milk (For the maple glaze)
• 2 tbsp maple syrup (For the maple glaze)
• 1 tsp vanilla bean paste (For the maple glaze)
• 0.5 tsp kosher salt (For the maple glaze)

Steps

1. 1

   Combine the whole milk, pumpkin puree, butter, granulated sugar, cinnamon, and kosher salt in a saucepan. Heat over medium heat until the butter melts and the mixture is hot and smooth.

2. 2

   Add the flour all at once. Stir vigorously with a wooden spoon over medium heat until the mixture pulls away from the sides of the pan and forms a cohesive dough. Continue cooking briefly until the dough is smooth and a thin film forms on the bottom of the saucepan.

3. 3

   Transfer the hot dough to a mixing bowl and let it cool until warm rather than hot, so the eggs will not scramble.

4. 4

   Add the room-temperature eggs one at a time, beating thoroughly after each addition. Add the egg white and mix until the choux pastry is smooth, glossy, and thick enough to hold its shape when piped.

5. 5

   Cover and chill the pumpkin choux pastry until firm, approximately 30 minutes. Meanwhile, prepare the coatings.

6. 6

   For the chai sugar, combine the granulated sugar, contents of the chai tea bag, cinnamon, ginger, allspice, and kosher salt in a shallow bowl. Mix thoroughly and set aside.

7. 7

   For the maple glaze, whisk the powdered sugar, whole milk, maple syrup, vanilla bean paste, and kosher salt in a bowl until smooth and glossy. Set aside; the glaze should be thick but dip-able.

8. 8

   Transfer the chilled choux pastry to a piping bag fitted with a large star tip. Pipe crullers onto small squares of parchment paper, forming evenly sized rings with overlapping ends.

9. 9

   Heat the frying oil in a deep, heavy pot to approximately 350°F (175°C). Work in batches, carefully lowering the piped crullers into the oil, parchment-side up; remove the parchment once the dough releases.

10. 10

    Fry the crullers until puffed, deeply golden, and cooked through, turning as needed for even browning, about 3 to 4 minutes per batch. Maintain the oil near 350°F (175°C) between batches.

11. 11

    Transfer the fried crullers to a wire rack or paper towels to drain briefly. Let them cool just enough to handle while keeping the exterior crisp.

12. 12

    Dip the crullers in the maple glaze, allowing excess glaze to drip back into the bowl, or toss them in the chai sugar while still slightly warm. Serve once the glaze has set or the sugar has adhered.

Notes

The source provides the ingredient list and describes making a pumpkin choux pastry that is chilled, piped, and fried, but it does not provide the complete newsletter method. Fry in batches and use caution around hot oil. The recipe offers two finishing options: maple glaze or salty chai sugar.

Nutrition per serving

• dessert
• fried
• fall baking
• pumpkin
• choux pastry
• vegetarian
• maple
• chai