Recipe by Muffin Goddess
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.
Top Review by 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.
- 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 See How It's Made
- 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.