2 HR 20 MIN
- 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)
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.
Churro dough can be made up to 8 hours ahead of time before using. Serve cooked churros immediately after frying for best results.