Boil the kettle. Sift the flour into a big
mixing bowl with a big pinch of salt, then
stir in the 2 tbsp sugar and lemon zest.
Put 350ml boiling water, the butter and
vanilla extract in a saucepan. Heat gently
to melt, then bring to a simmer and, as
soon as it is boiling, turn off the heat. Tip
in the flour mixture and very quickly beat
with a wooden spoon until lump-free.
Cool for 5 mins, then beat in the eggs
one at a time, with the spoon or an
electric whisk. Rest for 10-15 mins,
or cover and chill for up to 24 hrs.
Fill a large, deep saucepan one-third full
of oil. Heat until it reaches 180°C on a
cooking thermometer. Cover a tray with
kitchen paper, and mix the caster sugar
and cinnamon together in a bowl.
Fit a star nozzle to a piping bag –
1-2cm wide is a good size. Fill with the
rested dough, then pipe 2-3 strips directly
into the pan, snipping off each dough
strip with a pair of scissors. Fry until
golden brown and crisp, then remove
with a slotted spoon and drain on
the kitchen paper-lined tray. Carry
on cooking the rest of the dough in
batches, sprinkling the cooked churros
with some cinnamon sugar as you go.
Serve a few churros per person with
a dollop each of clotted cream and
raspberry jam on the side.