Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 6.5 oz (200 gr) butter
- 2 cups (400 gr) granulated sugar
- peel of one lemon
- 2 cups (500 ml) water
- 5 eggs
- 4 cups (500 gr) unbleached white flour
- 16 oz (500 ml) olive oil for frying
- powdered sugar for dusting
- candied fruit, such as cherries for decoration (optional)
This Spanish dessert recipe makes several dozen suspiros.
Place butter, sugar, lemon peel and water in large pot. Heat on medium-high and stir constantly with a wooden spoon until sugar dissolves. As soon as the water boils, remove and discard the lemon peel.
While continuing to stir, add the flour little by little. Reduce heat and cook until the batter easily comes away from the pan.
Remove from heat and allow the batter to cool for 15 minutes. While batter is cooling, beat the eggs and gradually stir the beaten eggs into the cooled batter. Continue to stir until the batter is thoroughly mixed. Batter will be thick and sticky.
Pour 1 inch of olive oil into a large frying pan and heat on medium. When oil is hot, drop dollops of batter into hot oil using a large spoon. Fry on both sides until golden. Be careful to control the heat, so that suspiros do not burn. Remove and allow to drain on a paper towel.
Sprinkle the suspiros with powdered sugar and optionally decorate with candied fruit.
Tip: If the spoonfuls are too big, the suspiros will be very thick. If that happens, the middle will not cook, while the outside will be golden brown and crispy.