Hanukkah Doughnuts
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
51
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 large
Egg3 cup
Sugar1 cup
Whipping Cream1 tbsp
Lemon Juice (fresh)1 tbsp
Vanilla Extract1.5 tsps
Lemon Peel (grated)2.25 cups
All-Purpose Flour2 tbsps
Unsalted Butter (chilled, diced)1 tbsp
Baking Powder3 tsp
SaltDirections:
1
Whisk first 6 ingredients in large bowl to blend
2
Blend flour, butter, baking powder and salt in processor until mixture resembles coarse meal
3
Stir flour mixture into egg mixture to form soft dough
4
Pour oil to depth of 1 1/2 inches in large saucepan
5
Heat oil to 340°F
6
Working in batches, drop dough by rounded teaspoonfuls into hot oil
7
Cook until golden brown, turning occasionally, about 3 minutes
8
Using slotted spoon, transfer doughnuts to baking sheet lined with paper towels and drain
9
Reheat oil to 340°F between batches
10
Roll doughnuts in powdered sugar
11
Whisk first 6 ingredients in large bowl to blend
12
Blend flour, butter, baking powder and salt in processor until mixture resembles coarse meal
13
Stir flour mixture into egg mixture to form soft dough
14
Pour oil to depth of 1 1/2 inches in large saucepan
15
Heat oil to 340°F
16
Working in batches, drop dough by rounded teaspoonfuls into hot oil
17
Cook until golden brown, turning occasionally, about 3 minutes
18
Using slotted spoon, transfer doughnuts to baking sheet lined with paper towels and drain
19
Reheat oil to 340°F between batches
20
Roll doughnuts in powdered sugar