Churros (fried dough stems)

Name: churros (fried dough stems)
Cook time: 50 min
Total time: 50 min
Yield: 15
Cuisine: Spanish
Ingredients: 4 medium sized egg; 150 g wheat flour; 150 ml tap water; 5 el traditional olive oil; 1 piece lemon peel; 2 el granulated sugar; 1 mespoint salt; 2 liter frying oil; 2 el powdered sugar

Deep fried dough sticks with lemon.

Ingredients

Kitchen Stuff

1 piping bag with cartel mouth

Directions

Beat the eggs in a bowl. Sieve the flour above another bowl. Bring the water in a pan with the oil, lemon zest, sugar and salt to the boil.
Remove the lemon zest. Turn down the heat, add the flour to the water in the pan at once.
Stir thoroughly with a wooden spoon for 1-2 minutes until a dough ball is created.
Remove the pan from the heat and stir in the beaten eggs little by little until a uniform and shiny dough is created.
Heat the frying oil to approx. 185 ºC.
Spoon the dough into a piping bag. Pipe portions of approx. 10 cm in the oil in portions and fry for approx. 4 min. Golden brown.
Drain on kitchen paper and sprinkle with icing sugar.