Churros! We love them with Dulce de Leche! In Brazil, churros are sold on many street corners and the Brazilians have their own style of churros - they fill them with anything from guava pasta, chocolate and the most popular of course is Dulce de Leche! After this last trip to Brazil, we knew we needed a recipe using our honey. We asked Regina to create one for us using our Aroeira honey, its a Brazilian Pink Pepper honey which has won many awards and it tastes so delicious with baked goods. We think its perfect for this recipe. I think our new Eucalyptus honey could also work well here. =) Indulge a little and make a batch of these this holiday season!
Servings: about 30-35 churros
Cooking time: 2 hours
Ingredients for the Churros:
- ½ of unsalted butter
- 1 cup of water
- 3 tbsp of Aroeira honey
- ¼ tsp of sea salt
- 1 ¼ cup of flour
- 2 large eggs, room temperature
For the Cinnamon Sugar topping:
- 1 tbsp of cinnamon
- 3-4 tbsp of sugar
For the dulce de leche:
- 7 oz canned coconut cream
- 7 oz canned coconut milk
- 4 oz of Aroeira honey
- Pinch of sea salt
- First, make the churros. Preheat oven to 375°F and line two baking sheets with parchment paper. Fill a large piping bag with a star tip.
- In a medium saucepan over medium heat, melt the butter, water, honey, and salt until combined and then bring to a boil, stirring occasionally. The butter should be completely melted.
- Remove from heat and immediately add the flour and stir until combined until it forms a ball. Transfer dough into the mixer bowl and start adding the eggs, one at a time, working on low, medium speed of the mixer until combined before adding the next egg. You don’t want the eggs to cook or curdle, so you have to work quickly. The dough should be thick and silky at the same time. That’s why you don’t want to add all the eggs at one time. Fill your piping bag with the dough and pipe 4-5 inch long strips. Leave 2 inches between each strip. Bake for 20 minutes or until golden brown. Place on a cooling rack to cool completely.
- Combine sugar and cinnamon on a plate and cover the churros.
- To make the dulce de leche add coconut cream, coconut milk, honey, and salt to a large pot.
- Whisk with a hand whisk to combine and heat on high heat, continually stirring until the mixture begins to boil. Turn the heat down to medium and let it simmer stirring now and then until the mixture has reduced and thickened, about 20-30 minutes. Let the sauce cool for a few minutes in the pot before transferring to jars. Allow cooling completely in the jars before refrigerating. It will continue to thicken in the fridge into a thick caramel.
- Serve churros with dulce de leche dipping sauce.