Ingredients
1⅛cupsall purpose flour
1pinchsalt
2tspsugar
1lemon,zested
1¼cupsboiling water
½cupbutter
1tspvanilla extract
3eggs
2cupspeanut oil,or vegetable oil, for frying
1½cupscinnamon sugar,cinnamon and sugar mixed
strawberry jam
2½cupsclotted cream
Preparation
Sift the flour into a large bowl. Add the salt, sugar, and lemon zest and mix to combine.
In a large saucepan, add the boiling water, butter and vanilla. Heat gently until the butter is melted and the mixture is boiling. Turn off the heat and add the flour mixture. Beat quickly until it is lump-free, then let cool for 5 minutes.
Beat in the eggs 1 at a time until the mixture is thick and sticky. Let cool for another 10 to 15 minutes.
Transfer the churro mixture into a piping bag with a wide star nozzle. Heat the oil in a large saucepan until it reaches 350 degrees F.
Pipe the churro mix into the oil, snipping the ends with kitchen shears. Cook 3 to 4 at a time for 5 minutes, or until golden brown.
Drain the churros on paper towels, then coat in a cinnamon-sugar mix.
Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea. Enjoy!
