Shenkli (Swiss Doughnuts) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
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:
1. In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
2. In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
3. Add this to the butter/sugar mixture and mix well.
4. Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
5. Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
6. Chill 4 hours or overnight in refrigerator.
7. 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).
8. Drain on paper towels. Serve.
9. These can be frozen once cooled.
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