Churros

Churros:

To coat: 

Salted caramel dipping sauce:

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.