Choux pastries with cinnamon sugar, served at festivals in the north of Portugal.
Ingredients
250ml (1 cup) water
125ml ( cup) butter
Pinch of salt
Rind of 1 lemon, sliced
120g (1 cup) cake flour
3 extra-large eggs, beaten
Oil, for deep-frying
Sugar mixed with ground cinnamon, for dusting
Method
Combine the water, butter, salt and lemon rind in a pan and bring to the boil. Remove from the heat, discard the lemon rind and stir in the flour with a wooden spoon. Reduce the heat and return the pan to the stove. Stir until the dough forms a ball. Remove from the heat.
Add the eggs, beating continuously until smooth. Spoon the dough into a piping bag with a large star nozzle.
Heat the oil in a deep pan until a cube of bread browns in seconds when dropped into the oil.
Pipe out 4 tubes of dough, each about 15cm long. Trim the ends with a pair of scissors and drop the strips into the hot oil. Fry in batches of 4 until golden brown, turning once.
Remove, drain on paper towel and roll in cinnamon sugar while still warm.
Makes 12-16