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Hot Honey Churros

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.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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