Cinnamon Doughnuts Recipe
Ingredients
| Eggs | 2 | |
| Sugar | 1 Cup (16 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Lemon peel | 1 Teaspoon, grated | |
| All purpose flour | 4 Cup (16 tbs) | |
| Baking powder | 4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Vegetable oil | 2 1/2 Quart | |
| Sugar | 1/3 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon |
Directions
1. Beat eggs; gradually add sugar, continuing to beat; stir in milk, butter, lemon peel.
2. Thoroughly blend together flour, baking powder, salt; add to egg mixture in 3 additions; mix well after each addition; refrigerate 15 minutes.
3. Roll dough out on lightly floured board to 1/2-inch thickness; cut with floured 2 1/2-inch doughnut cutter.
4. Preheat oil to 375°F. (on deep fat thermometer) in 5-quart Dutch Oven over medium-high heat; fry doughnuts, a few at a time, about 1 1/2 minutes per side or until golden brown adjust heat as necessary to maintain temperature; remove with slotted spoon; drain on paper towels.
5. Combine sugar, cinnamon; sprinkle over doughnuts while warm.
Makes about 1 1/2 dozen
2. Thoroughly blend together flour, baking powder, salt; add to egg mixture in 3 additions; mix well after each addition; refrigerate 15 minutes.
3. Roll dough out on lightly floured board to 1/2-inch thickness; cut with floured 2 1/2-inch doughnut cutter.
4. Preheat oil to 375°F. (on deep fat thermometer) in 5-quart Dutch Oven over medium-high heat; fry doughnuts, a few at a time, about 1 1/2 minutes per side or until golden brown adjust heat as necessary to maintain temperature; remove with slotted spoon; drain on paper towels.
5. Combine sugar, cinnamon; sprinkle over doughnuts while warm.
Makes about 1 1/2 dozen
Chef
