44 FARMS WILDFLOWER HONEY CHURROS

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

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

Remove from heat and let cool down slightly.

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).

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

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.

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

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

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

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.

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