Lemon Doughnuts Recipe
Summary
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Peel of 2 lemons, grated | ||
| Flour | 2 1/2 Cup (16 tbs) | |
| Baking powder | 1 Tablespoon | |
| 1/4 cup butter oil for frying | ||
Directions
In a bowl, dissolve sugar and salt into milk.
Fold in eggs and lemon peel, beating lightly.
Set aside.
In a second bowl, sift flour and baking powder.
Fold in butter.
Lightly mix until granular.
Make a well in the center.
Add liquid mixture, mixing until creamy.
With a rolling pin, flatten dough to a 1/4 inch (0.5 cm) thickness.
Cut dough with a doughnut cutter or two different size cutters.
Heat oil to 400 °F (205 °C).
Fry doughnuts to a nice golden brown color.
Let cool.
Dust with sugar, icing sugar, cinnamon, cocoa or commercial crystallized sugar.
Fold in eggs and lemon peel, beating lightly.
Set aside.
In a second bowl, sift flour and baking powder.
Fold in butter.
Lightly mix until granular.
Make a well in the center.
Add liquid mixture, mixing until creamy.
With a rolling pin, flatten dough to a 1/4 inch (0.5 cm) thickness.
Cut dough with a doughnut cutter or two different size cutters.
Heat oil to 400 °F (205 °C).
Fry doughnuts to a nice golden brown color.
Let cool.
Dust with sugar, icing sugar, cinnamon, cocoa or commercial crystallized sugar.
Chef
