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| 6 |
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Eggs |
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| ¼ cup |
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Butter, melted |
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| 1/3 cup |
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Sugar |
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| ½ cup |
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Lukewarm water |
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| 1 package |
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Dry yeast |
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| 1 tsp |
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Vanilla |
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| 1 tsp |
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Lemon rind, grated |
|
| 1/8 tsp |
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Salt |
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| 3-4 cups |
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Flour |
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| 1 |
Beat eggs. |
| 2 |
Add sugar, butter, yeast dissolved in the water, vanilla, lemon rind, and salt. Mix well, beating until light. |
| 3 |
Add flour and knead for about 15 minutes until dough is smooth. Dont leave dough too soft. Cover with a cloth and let dough rise and double in bulk. |
| 4 |
Heat oil in a deep pan, keeping heat about medium to low. |
| 5 |
Use about ½ cup dough for each donut. Stick your finger through the center of the dough to stretch the hole. Drop dough into oil and fry until golden brown, turning once. |
| 6 |
Remove from oil and cool on a paper towel. Sprinkle sugar on donuts and serve warm. |
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| Recipe Source |
Author: This recipe was given to Helen by Lou Coon, a friend in Vancouver, WA who grew up in Hawaii. |
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