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44 FARMS WILDFLOWER HONEY

CHURROS

TOTAL TIME: 2 HR 20 MIN

PREP TIME: 5 MIN

LEVEL: MEDIUM

SERVINGS: 4

Ingredients

1/2 c Water

1/2c Milk

6 oz Butter

1 Tbs Sugar

1/4 tsp Kosher Salt

1 c Flour

1 each Egg

1/2 c Sugar

2 tsp Cinnamon

2 qts Canola Oil, for frying

4 oz 44 Farms Wildflower Honey

1 each Cinnamon Stick

1 Tbs Water

2 each Star anise (whole)

1 piece Orange Rind (about 2 inches)


44 FARMS WILDFLOWER HONEY CHURROS

  • 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.

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