44 Farms Wildflower Honey Churros

Overview

5 MIN

Prep Time

2 HR 20 MIN

Total Time

MEDIUM

Skill Level

4

Servings

Ingredients

  • 1/2 c Water
  • 1/2 c Milk
  • 6 oz Butter
  • 1 Tbs Sugar
  • 1/4 tsp Kosher Salt
  • 1 c Flour
  • 1 Egg
  • 1/2 c Sugar
  • 2 tsp Cinnamon
  • 2 qts Canola Oil, for frying
  • 4 oz 44 Farms Wildflower Honey
  • 1 Cinnamon Stick
  • 1 Tbs Water
  • 2 Star Anises (whole)
  • 1 piece Orange Rind (about 2 inches)

Instructions

1

In a sauce pan, combine water, milk, butter, sugar and salt. Bring to a slight boil and turn down heat.

2

Add flour and stir with a wooden spoon for 4 minutes to dry out the dough.

3

Remove from heat and let cool down slightly.

4

Add egg and stir quickly into the dough (dough will still be a little warm, and you don’t want to cook/scramble the egg).

5

Once dough is completely mixed and smooth, place in the refrigerator to let cool completely, about 2 hours.

6

While dough is cooling, combine 44 Farms Wildflower Honey, water, cinnamon stick, star anise and orange peel together and bring to a simmer. Turn off heat and let sit until ready to serve churros.

7

Once dough is chilled, place in a piping bag with a half inch star tip.

8

Place enough oil in a large cast iron pot to fill to about two inches. Heat to 350º.

9

Meanwhile, mix together 1/2 c. sugar and cinnamon in a bowl.

10

Once oil is hot, begin piping 6-inch churro dough into the hot oil (you may only be able to do 4–5 at a time). Cook for 3–4 minutes, turning half way through frying. Place cooked churros on a paper towel to absorb any oil.

11

Toss churros in cinnamon sugar mixture and serve with honey dip.

Chef's Tip

Churro dough can be made up to 8 hours ahead of time before using. Serve cooked churros immediately after frying for best results.