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Ingredients
- (Italian Doughnuts)
- 2 pkt dry yeast
- 1/4 c. lukewarm water
- 6 c. flour, sifted
- 1 c. lowfat milk
- 4 x Large eggs
- 1 c. veg. oil
- 3/4 c. sugar
- 1 x lemon rind, grated
- 1 tsp vanilla dash cinnamon
Directions
- Dissolve the yeast in lukewarm water, add in 2 c. of the flour, and set aside to rise. When risen, add in the lowfat milk and mix well. Add in the Large eggs, oil, sugar, lemon rind, vanilla, cinnamon, and as much flour as is needed to make a soft dough.
- Cut with a doughnut cutter and allow to rise for about 2 hrs. Fry in deep fat and sprinkle with sugar or possibly honey.
- [[These would be called "crullers" nowadays, since they have Large eggs.
- I think thelemon rind should really be zest, but the recipe (in an old book) says
- "rind."Spike thinks one could use orange zest as an alternative to lemon.]]
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