This recipe can be found at El Restaurante.
Recipe and photo courtesy of National Honey Board
Makes 4 to 6 servings
The Churros:
½ c. butter, unsalted
1 c. water
1 c. flour, all purpose
3 eggs
½ T. honey
½ T. sugar
1½ t. vanilla
Non-stick spray, as needed
Vegetable oil for frying, as needed
The Honey Chili Sauce:
5 T. honey
3 T. Chili Paste (Sambal)
Melt butter and water in a saucepan. Add flour and stir continuously. Keep stirring over the heat until the mixture thickens and comes together to form a smooth ball. Remove from the heat and stir in the eggs one at a time. Add the honey, sugar and vanilla and mix well. Spoon into a piping bag fitted with a star-shaped nozzle.
Apply non-stick spray to a sheet tray lined with parchment paper. Pipe out small spiral shapes with the dough.
In a sauce pot heat oil to 360°F. Once oil is hot, drop the churro spirals into the oil one by one, using a spatula. Turn on each side until golden brown in color. Remove from oil and place onto absorbent paper. Let cool.
In a separate mixing bowl, mix together honey and chili paste. Stir well.
Once churros are cool, brush the churros with the honey chili sauce using a pastry brush, or use the sauce as a dip. Serve immediately.