Churro’s with Manuka Caramel Dipping Sauce

Churro’s with Manuka Caramel Dipping Sauce

1 cup plain flour
Good pinch of salt
1 cup boiling water
1 Tbsp vegetable oil.
¼ Cup Caster Sugar mixed with 2 tsp Cinnamon

1.  Mix the flour, salt, baking powder, oil, and water in a bowl until it forms a sticky dough.

  1. Mix the Caster Sugar with the Cinnamon and set aside on a plate.
  2. Place the dough into a piping bag with a large star tip.
  3. Heat the oil to 175C.
  4. Slowly squeeze the dough out of the piping bag until it reaches 10-15 cm strips and holding the bag low over the hot oil snip the end of the dough with scissors and allow it to fall gently into the oil.
  5. Fry until golden and drain on paper towel.
  6. Roll the warm Churro’s into the Cinnamon Sugar.

Manuka Caramel Sauce.

½ cup Butter, chopped and cubed
1 cup thickened cream
½ cup Brown Sugar
1 tsp Vanilla essence
1 Cup MGO 30 Manuka Honey*


  1. Add all of the ingredients into a heavy based saucepan and stir with a whisk until combined.  Bring to the boil, then lower the heat and cook for a further 20 minutes.
  2. Allow to cool in the pan for about 5 minutes and pour into a sterilised glass jar.
  3. Serve while it’s still warm.

*For a salted caramel sauce, use Nature’s Gold Manuka Honey with Salt, and use unsalted butter.

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