Shenkli (Swiss Doughnuts)

Muffin Goddess's Note:

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.

• Total Time: 1 hrs 10 mins
• Prep Time: 30 mins
• Cook Time: 40 mins

Ingredients:

Yield: 115 doughnuts

• 3/4 cup butter
• 3 cups sugar
• 8 eggs, beaten
• 2 lemons, zest of
• 1 teaspoon lemon flavoring (can use extract, lemon oil, True Lemon)
• 9 -9 1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• oil, for deep-frying

Directions:

1. In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
2. In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
3. Add this to the butter/sugar mixture and mix well.
4. Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
5. Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
6. Chill 4 hours or overnight in refrigerator.
7. 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).
8. Drain on paper towels. Serve.
9. These can be frozen once cooled.

Reviews

[A Good Thing]

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.

[Chef #749010]

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!!