Freshly made these taste like heaven.  Not only do they taste good they smell out of this world.You can’t stop at one, so make more.  Out of this one recipe I make approximately 15 – 16 doughnuts.  When I first cut and shape them, my husband the Mayor, always says they are too small, and that’s after the proofing.  True enough they look small but once put into the hot oil they grow into an exceptional size.

RECIPE

INGREDIENTS

1/4 Cup Sugar, Plus 1 Tablespoon

1 Teaspoon Dry Yeast, I Usually Put A Heaping Teaspoon

3 Eggs

4 Cups Flour, Plus 2 1/2 Tbsps.

1 Whole Lemon Zest

1 Tbsp. Lemon Extract

1 Tsp. Salt

1/2 Cup Butter, At Room Temperature

Oil For Frying

PREPARATION

Add sugar, yeast and water together and set aside until yeast starts to work.  Approx. 5 minutes.

Into a mixer add the eggs, lemon zest, lemon extract and mix together.

Add the flour, salt and mix, followed by the butter, making sure it is incorporated but not over mixed.

Next slowly add the yeast mixture.  This will pull everything together.

Cover and let rise for 2 hours at room temperature.  I like to let my dough rise next to a heating vent, in my dining room   After dough has doubled in size, place refrigerator overnight.

In the morning, cut the dough into 15-16 pieces. Take each piece and shape into little balls.

They look small but will rise.

Cover and let rise for 2 hours.

After the 2 hours they should look something like this.

Heat oil and place the doughnuts into the hot oil.

Fry until golden , flip them over and cook the other side.

After cooling a bit but while they are still warm, I like to roll them in sugar.

Also, I like to put either a cream or jam into the middle.  You could do this step first and sprinkle on some icing sugar on  before serving or roll in sugar.  Dipping one side in melted chocolate takes them over the top.

They are also always best the day they are made.  But always are still good a couple of days after.  I store mine in zip lock bags.

ENJOY!!!