The Golden Fried Pastry

Step 1: Make the Syrup

Before you touch the dough, make the syrup so it has time to cool completely.

1. Combine sugar and water in a pot.

2. Bring to a boil, then simmer for about 10 minutes until it thickens slightly.

3. Add the lemon juice, stir, and set aside to cool to room temperature.

Step 2: Prepare the Dough

1. In a medium saucepan, bring the water, butter, and salt to a boil.

2. Pour the flour in all at once. Stir vigorously with a wooden spoon over medium-low heat until the mixture forms a smooth ball and pulls away from the sides of the pan (about 2-3 minutes).

3. Remove from heat and let the dough cool for about 10 minutes (it should be warm, not hot, so you don’t scramble the eggs).

4. Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, thick, and slightly sticky.

Step 3: Shaping and Frying

1. Fit a pastry bag with a large star-shaped nozzle and fill it with the dough.

2. The Secret Pro Tip: For the best texture, pipe the dough into room temperature or slightly warm oil—do not drop them into piping hot oil first, or they won’t puff up correctly!

3. Snip the dough with scissors as you pipe them into the oil (about 2-3 inches long).

4. Turn the heat to medium. As the oil warms, the pastries will rise and double in size.

5. Fry until they are deep golden brown and very crunchy on all sides.

Step 4: The Final Touch

1. Remove the hot pastries from the oil and immediately drop them into the cold syrup.

2. Let them soak for 1-2 minutes, then remove and serve.

Quick Tip: If you want to do a second batch, let the oil cool down for a few minutes before piping more dough in. This ensures they cook evenly from the inside out!