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03, January 2023

Churro Dough Balls with Zonte's Footstep Witching Hour Butterscotch Sauce

Victoria Maxwell, from The General Wine Bar & Kitchen and Zonte's Footstep Cellar Door in McLaren Flat, has a reputation for delectable comforting desserts and this churros dough ball recipe certainly meets the brief.

Combined with Zonte's Footstep 'Witching Hour' Fortified Viognier infused butterscotch sauce these churros dough balls are the perfect sweet treat and easy summer dessert.


  • Vegetable oil ( for frying)
  • 1/3 cinnamon stick
  • 18 g butter
  • 1/3 tsp sugar
  • 1/4 tsp sea salt
  • 70g plain flour
  • 2 eggs
  • 135 g caster sugar
  • 1/3 tbsp ground cinnamon


  • Heat 225ml water in a Medium Saucepan, add the cinnamon stick and bring to a boil. Discard the cinnamon stick.
  • Add the butter sugar and salt and stir until the sugar dissolves, and the butter melts remove from the heat.
  • Quickly stir in the flour and mix vigorously until a shiny dough forms.
  • With a medium heat cook the dough, keep stirring for approximately two minutes until it separates from the sides of the saucepan. Transfer the dough to a medium bowl and let cool.
  • Move the dough to a medium bowl and set aside to cool for approximately five minutes.
  • Time to add the eggs, make sure the dough is not too hot, a little above room temperature is best; you don’t want the eggs cooking.
  • Beat in the eggs one at a time, until each egg is completely combined, and the dough becomes sticky.
  • To cook, fill a pot with veg oil and heat to 180 C. The dough balls can be either shallow-fried or deep-fried. Scoop about a table spoon of the dough into the oil, trying to keep a ball shape. Cook for 4-5 mins, making sure to turn the balls to evenly cook.
  • Simply mix the sugar and ground cinnamon together in a bowl,
  • When the churro balls are cooked, tossed in with the sugar mixture.
  • Best served warm with Butterscotch Sauce.

Witching Hour Butterscotch Sauce


  • 250 g Butter
  • 2 & 1/2 cups of brown sugar
  • 300 ml Pouring Cream
  • Butterscotch Sauce


  • Combine butter and sugar over medium heat until bubbling,
  • then remove from heat and add the cream gradually with a whisk. Serve!
  • I also use just a dash of Zonte's Footstep “Witching Hour” to add a slight adult flavour to it.

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