Mini "Churronut-Wiches"

Mini "Churronut-Wiches"
30 servings, 1 piece each


Ingredients Weights Measures
water 1 lb. 2 cups
unsalted butter 5.2 oz. 2/3 cup
sugar 1.75 oz. 1/4 cup
salt 1 tsp.
all-purpose flour 9 oz. 2 cups
eggs 10.2 oz. 6 each
vanilla 1 tsp.
sugar 14 oz. 2 cups
five-spice powder 2 tsp.
mangos, peeled, thinly sliced 15 oz. 2 cups
caramel sauce 7 oz. 2/3 cup
JET-PUFFED Miniature Marshmallows 7.5 oz. 3-3/4 cups
water 8 oz. 1 cup
unsalted butter 2.6 oz. 1/3 cup
sugar 0.9 oz. 2 Tbsp.
salt 1/2 tsp.
all-purpose flour 4.5 oz. 1 cup
eggs 5.1 oz. 3 each
vanilla 1/2 tsp.
sugar 7 oz. 1 cup
five-spice powder 1 tsp.
mangos, peeled, thinly sliced 7.5 oz. 1 cup
caramel sauce 3.5 oz. 1/3 cup
JET-PUFFED Miniature Marshmallows 3.75 oz. 1-7/8 cups


Combine water, butter, 1/4 cup sugar (or 2 Tbsp. sugar for trial recipe) and salt in saucepan. Bring to boil on medium-high heat. Add flour; cook and stir until mixture pulls away from side of pan. Transfer to a bowl.

Add eggs, 1 at time, beating after each addition until well blended. Stir in vanilla. Spoon dough into pastry bag fitted with large star tip. Pipe 5-inch lengths of dough into tight rounds, onto small parchment paper squares. Drop dough (with parchment paper attached) into 325ºF deep fryer. Churronut will release from paper; immediately discard paper. Cook, in batches, 3 to 4 min. on each side or until golden brown; drain on paper towels.

Combine 2 cups sugar (or 1 cup sugar for trial recipe) and five-spice. Add warm Churronuts, 1 at a time, tossing until coated.

Split each Churronut in half horizontally. Cover bottom half with 1/2 oz. mango slices, 1 tsp. caramel and 2 Tbsp. marshmallows. Toast marshmallows with kitchen torch, then cover with top half of Churronut.

Kraft Kitchens Tips

Substitute sliced pears or apples for the mangos.

575461 : 180041

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Nutritional Information
Total fat
 8 g
Saturated fat
 3 g
 50 mg
 125 mg
 34 g
Dietary fiber
 1 g
 25 g
 3 g
Vitamin A
 6 %DV
Vitamin C
 4 %DV
 0 %DV
 4 %DV