Here’s a fun, crispy-on-the-outside, airy-on-the-inside Honeycomb Churro recipe—think churro meets honeycomb candy texture 🍯🍩
Honeycomb Churros
Ingredients (makes about 12–15 churros)
Churro dough:
- 1 cup water
- 2 tbsp sugar
- ½ tsp salt
- 2 tbsp butter
- 1 cup all-purpose flour
- 2 large eggs
- ½ tsp vanilla extract
For frying:
- Vegetable or canola oil
Cinnamon sugar coating:
- ½ cup granulated sugar
- 1½ tsp ground cinnamon
Honey drizzle (optional but recommended):
- ¼ cup honey
- 1 tbsp warm water (to thin)
Instructions
- Make the dough
- In a saucepan, bring water, sugar, salt, and butter to a boil.
- Remove from heat, add flour all at once, and stir until a smooth dough forms.
- Let cool 5 minutes, then beat in eggs one at a time. Stir in vanilla.
- Heat oil
- Heat oil to 350°F (175°C).
- Pipe & fry
- Transfer dough to a piping bag fitted with a large star tip.
- Pipe 4–6 inch lengths directly into hot oil.
- Fry 2–3 minutes per side until deeply golden and crisp.
- Coat
- Drain briefly on paper towels, then roll in cinnamon sugar while warm.
- Honeycomb finish
- Lightly drizzle with thinned honey.
- The airy interior creates a honeycomb-like texture when fried properly.
Tips for Honeycomb Texture
- Don’t overcrowd the oil—steam helps form pockets.
- Fry slightly longer than regular churros for extra crispiness.
- Let dough rest 5–10 minutes before frying for better air pockets.
Variations
- Chocolate honeycomb churros: Drizzle with chocolate sauce + honey.
- Filled version: Pipe dulce de leche or honey butter inside.
- Air fryer: Brush with oil and air fry at 375°F for 10–12 minutes (less honeycomb, still good).
If you want, I can also give a Korean-style honeycomb churro or a no-pipe shortcut version.
