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Honey Churro CBD Rolls
- 1 cup warm water (110 degrees F/45 degrees C)
- 1/3 cup white sugar
- 3/4 tablespoons active dry yeast
- 3/4 teaspoons salt
- 1/8 cup vegetable oil
- 3 cups flour (2/3 cup wheat + 2 1/3 cup unbleached white)
- 1/2 oz. flour
- 3 sticks butter
- 1 tbsp. Lit Spice Honey Churros seasoning
- 1/4 cup chopped walnuts/ pecans (optional)
- 1/4 cup raisins (optional)
- Powdered sugar
Place baking sheet with some parchment paper beneath it. (Pre-crease your parchment for easier handling.) Bake in an oven on 225•F for 1 hour and 50 minutes.
In a large bowl, dissolve the sugar in warm water, then stir in the yeast. Allow to proof until yeast reacts into a creamy foam.
Mix salt and oil into the yeast. Mix in flour a little at a time beginning with the wheat flour. Hold back about 1/2 cup of flour for adding during kneading. Knead dough on a lightly floured surface until smooth. About 5 - 8 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a cloth. Allow to rise until doubled in bulk, about 1 hour or so.
Punch dough down. Knead for a few minutes and let it rest for a few minutes under an inverted bowl.
Roll the dough lengthwise into a tube. Wet your fingers with water and seal the exposed end, laying it on top of the roll and sealing it. Cut the roll in half lengthwise, then once again so it is 4 pieces. Then cut each section into 3 equal pieces trimming the last bits of each end as waste if desired. Form the pieces into oval or circles and place them at a slight angle to fit them into a 11” X 9“ pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. When the tops are golden brown remove them from the oven and make the icing right away if adding it.