March 30, 2026

Churros

Name: Easy Churros Recipe | LANCEWOOD®
Cook time: 30 min
Total time: 30 min
Yield: 28 servings
Ingredients: 250 ml water; 90 ml LANCEWOOD® Mascarpone; 30 ml sugar; 250 ml flour; 2.5 ml salt; 2 large eggs; Oil, for deep frying; 130 ml cinnamon sugar, to coat; 160 ml LANCEWOOD® Mascarpone; 125 ml caramel treat; 60 ml cream; 2 ml salt

Serves:

Cooking Time:

< 30 min

Dessert

Easter

Ingredients:

Churros:
250 ml water
90 ml LANCEWOOD® Mascarpone
30 ml sugar
250 ml flour
2.5 ml salt
2 large egg(s)
oil for deep frying

To coat:
130 ml cinnamon sugar

Salted caramel dipping sauce:
160 ml LANCEWOOD® Mascarpone
125 ml caramel treat
60 ml cream
2 ml salt

Method

Churros:

Combine the water, mascarpone and sugar in a saucepan and bring to a boil. Whisk until the mascarpone has melted into the water.
Remove from the heat and stir in the flour and salt. The mixture will come together in a soft ball.
Transfer to a mixing bowl and leave to cool for 10 – 15 minutes.
Add the eggs one at a time and beat well after each addition until the mixture comes together.
Scrape into a piping bag fitted with a small star nozzle.
Heat the oil to medium heat. Holding the piping bag a few centimetres above the oil, carefully pipe the mixture into 6 cm ropes into the oil, using kitchen scissors to cut the dough from the piping bag. Do 5 at a time.
Fry for 4 – 5 minutes turning frequently until golden all over. Transfer to a plate lined with paper towel.

To coat:

Drain the churros briefly and coat all over with the cinnamon sugar.
Place on a wire rack to cool slightly further.

Salted caramel dipping sauce:

Using an electric beater, beat the mascarpone, caramel, cream and salt together on low speed until well combined.
Add a bit more cream until the right dipping consistency is achieved.
Serve with the warm churros.