1 ½ cups
(approximately) all-purpose flour
packages dry yeast
teaspoons freshly grated lemon peel
cinnamon sugar or confectioner’s sugar
milk, butter, sugar and salt in a saucepan over medium heat,
stirring until the butter melts and sugar dissolves. Remove
the pan from the heat. Cool the liquid to 110 degrees (use
cups of the flour with the yeast and lemon peel in the bowl of
an electric mixer. Add the cooled liquid the flour mixture.
Add the eggs. Mix ingredients on moderate speed until uniform
batter forms, about 2 to 3 minutes.
flour by the half cupful, using as much as is necessary and
stirring until a soft, sticky dough forms. Remove the dough in
a floured surface and shape it into a soft ball. Place the
ball in a lightly oiled bowl. Cover the bowl, set it in a warm
place and let it rise until doubled in bulk, about 1 ½ hours.
Punch down the dough, cover the bowl and let the dough rise
again until doubled, about 30 minutes.
vegetable shortening in a deep fryer or large saucepan to melt
in a depth of 4 inches (about 6 cups). Heat to 365 degrees.
Press or roll the dough gently on a floured board to a
thickness of ½ inch. Cut out doughnuts (as close together as
possible) with a 2 ½-inch doughnut cutter. Let doughnuts and
holes rest for 15 minutes.
to pan, a few at a time. Fry the doughnuts, flipping them
often to keep them from over browning. Cook for about 2
minutes, and then drain them on paper towels.
separately; they will take less than a minutes. Let doughnuts
cool, then roll them in sugar, cinnamon sugar or
confections’ sugar or dip in chocolate glaze. If using the
glaze, dip the doughnuts while they are still warm.
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