1 cup of water
1 pinch of salt
2 spoons (of soup) of sugar
1/3 cup plus 1 spoon (of soup) of butter or margarine
2 1/4 cups of wheat flour
4 to 5 eggs
zest of 1 lemon
oil for brushing and frying
sugar and cinnamon or confectioner's sugar to dust
1 cup of water
1 pinch of salt
2 spoons (of soup) of sugar
1/3 cup plus 1 spoon (of soup) of butter or margarine
2 1/4 cups of wheat flour
4 to 5 eggs
zest of 1 lemon
oil for brushing and frying
sugar and cinnamon or confectioner's sugar to dust
Combine water, salt, sugar, and butter or margarine in a saucepan and bring to a boil
Remove from heat and gradually add wheat flour
Return to heat and mix until a ball forms and a white pellicle appears at the bottom of the pan
Immediately transfer the dough to a bowl and mix with one egg
Let the dough rest
Mix in the remaining eggs one by one
(Add the next egg after the previous one is fully incorporated into the dough.) After the fourth egg, test the dough: if it is well shiny and falls into long strips from the spoon, there is no need to add a fifth egg
Add lemon zest and shape the dough into a cone
Cut out paper mache in squares of approximately 12 cm and brush with oil
Make a circle with the dough on each square
Heat the oil and let the circle slide into it
Fry until golden brown
Remove from the pan and drain on paper towels
Dust with sugar and cinnamon mixed or with plenty of confectioner's sugar
Serve immediately
NOTA: If desired, press the dough onto hot oil to form a circle
Cut with scissors and fry.
