Lemon Raspberry Churro Dough
This Lemon Raspberry Churro Dough adds a fresh and fruity twist to classic churros. The zesty lemon-infused dough pairs perfectly with a sweet raspberry sugar coating, creating a delightful dessert or snack.
Equipment
- Saucepan for boiling water and butter
- Mixing bowl for combining ingredients
- Electric mixer to mix the dough
- Deep fryer for frying the churros
Ingredients
- 1 cup water
- 1/2 cup unsalted butter cut into pieces
- 1/4 cup granulated sugar for dough
- 1 tbsp lemon zest from one lemon
- 1 cup all-purpose flour
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup freeze-dried raspberries finely crushed
- 1 cup sugar for raspberry sugar coating
Instructions
- In a saucepan, bring water, butter, sugar, and lemon zest to a boil. Stir until butter is fully melted.
- Reduce heat to low. Add flour and stir vigorously until the mixture forms a smooth ball.
- Transfer dough to a mixing bowl. Using an electric mixer, beat in eggs one at a time and add vanilla extract until the dough is smooth.
- Heat oil in a deep fryer to 350°F (175°C). Pipe dough into hot oil and fry until golden brown, about 2-3 minutes per batch.
- Combine crushed freeze-dried raspberries and sugar. Roll fried churros in the mixture while still warm.
Notes
- Storage: Best enjoyed fresh. Store leftovers in an airtight container and reheat in the oven for crispiness.
- Serving Tip: Serve with a lemon glaze or vanilla dipping sauce for an extra burst of flavor.