Prep 30 mins
Cook 40 mins
Posted for ZWT II. This is adapted from a really nice Ohio cookbook that I received in a recent Zaar cookbook swap. I haven't tried this yet. Prep/cook time is a guess, and servings are an estimate because the original recipe is a little unclear about how big you are supposed to make the doughnuts.
- In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
- In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
- Add this to the butter/sugar mixture and mix well.
- Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
- Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
- Chill 4 hours or overnight in refrigerator.
- Deep-fry chilled dough in batches in hot oil until golden brown (if using a deep-fryer, use manufacturer's suggested setting. If using a deep skillet on the stovetop, heat oil until it shimmers but doesn't smoke).
- Drain on paper towels. Serve.
- These can be frozen once cooled.
We also added cinnamon sugar. These are quite similar to cake donuts but not as sweet. I think I overcooked them just a bit - I fried them in the deep fryer at 180C for about 2 or 3 minutes. Next time I might add more sugar to the donuts and take off a minute of cook time. They make a nice crispy outer crust. I might even try them with powdered sugar on top. Made for ZWT4.
This is very similar to the recipe we make every Christmas! After they have been deep fried, we roll them in a sugar-cinnamon mixture. Tastes alot like cake donuts....YUM!!