Churros

By Hester

Ingredients

• 1 cup water
• 1/4 tsp. salt
• 1 tsp. granulated sugar
• 1/2 cup butter or margarine
• 1 cup flour
• 4 eggs
• 1/4 tsp. lemon extract
• oil for deep frying
• sugar/cinnamon mixture

Details

Servings 30

Preparation

Step 1

Combine water, salt, sugar and butter in a pan. Heat until butter melts. Bring to a full rolling boil over high heat, add flour all at once, remove pan from heat, and beat mixture with a spoon until it becomes a smooth, very thick paste that clings together and comes away from sides of pan. Add eggs, one at a time, beating well after each addition until paste is smooth and shiny.

Stir in lemon extract and let cool for 15 minutes. If you wish, paste can be covered and refrigerated at this point to fry later; let it warm to room temperature before using.

Fill a large pastry bag, fitted with a large star with half the paste at a time. Heat 1 -1 1.2 inches oil ina wide fryin gpan to 400F. Start squeezing paste into oil until you have a ribbong of paste about 7 to 9 inches long; cut it off with a small knife. You can fry 2 or 3 ribbons at a time. Fry for 5 to 7 minutes, turning as needed, until well browned on all sides. With a slotted spoon, lift churros out of oil and drain on paper towels.

While chuuros are still warm, sprinkle with sugar/cinnamon mixture.