Honey Churros

CHURROS! We all love a churro stand but making them at home is faster than standing in line. Crunchy, spiced with a roll in cinnamon sugar, and finished with a heavy drizzle of hot honey.

Honey Churros
(fried dough, cinnamon-sugar + hot honey)
Makes 16- 5” churros

What you need:
½ cup milk
½ cup water
½ cup butter, cut up into 4 pieces
1 tablespoon Savannah Bee Company Hot Honey, plus more for serving.
½ teaspoon salt
2/3 cup flour
1 cup sugar
3 tablespoons cinnamon
Canola oil for frying

What to do:

1. Wash Up!

2. Line a baking sheet with parchment. Prepare a piping bag with a large star piping tip.

3. Make the Churro Dough: In a medium saucepan, combine milk, water, butter, hot honey, and salt and bring to a boil. Add the flour all at once. Stir for 2-3 minutes. You will know it is ready when the dough leaves a film on the bottom of the pan. Put dough into the bowl of a stand mixer fitted with a paddle. Beat on low for 3 minutes to slightly cool the dough. Add each egg one at a time, beating the egg until it is fully mixed into the dough before the next egg is added. Fill your piping bag with the dough. Pipe 5” churros onto your prepared sheet pan. Place in to the freezer until the churros are firm enough to handle.

4. Fry the Churros: Prepare a sheet pan with paper towels and set near the stove top. Fill a deep sided skillet with 3-inches of canola oil. Heat the oil to 360° F. While the oil is heating up, combine the sugar and cinnamon in a large bowl and set aside. Add a few of the cooled churros at a time to the hot oil. Fry churros for 3 minutes, flipping them over halfway through. Using tongs, remove churros and place on paper towels to remove excess oil. Toss the warm churros in the cinnamon sugar to coat them. Repeat until you have fried all the churro dough and coated the churros in cinnamon sugar.

To Serve: Serve warm with more Savannah Bee Company Hot Honey for dipping.

Pro Tip: Check the oil temperature periodically to make sure the oil is still at 360° F.

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