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Serves / Makes

Cooking Time:

< 30 min

Cooking Style:



250 ml water
90 ml LANCEWOOD® Mascarpone
30 ml sugar
250 ml flour
2.5 ml salt
2 large eggs
Oil for deep frying

To coat:
125 ml castor sugar mixed with 5 ml ground cinnamon

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


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 sugar and cinnamon mixture.

Place on a wire rack to cool slightly further.

Salted caramel dipping sauce:
Using an electric beater, beat the mascarpone, Caramel Treat, 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.

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