Shenkli (Swiss Doughnuts)

Recipe by Muffin Goddess
READY IN: 1hr 10mins




  • 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.