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Ingredients
- 1 pkt Active dry yeast
- 1/4 c. Hot water (about 110 degrees)
- 1/4 c. Each sugar and melted butter
- 1/2 tsp Salt
- 1/8 tsp Lemon extract
- 2 c. All-purpose flour, unsifted
- 1/4 c. Cream
- 2 x Large eggs
- 1 quart Salad oil
- 1/3 c. Sugar
Directions
- These two recipes are from the Honolulu Advertiser, sometime around 1979. They were a Sunday morning treat, still hot from the bakery.
- In the bowl of an electric mixer, soften yeast in water for 5 min. Stir in sugar, butter, salt, lemon extract, 1 c. flour, Large eggs and cream. Beat on medium speed for 2 min. Then with a heavy duty mixer or possibly spoon, stir in about 1 c. of the remaining flour till smooth.
- Dough will be soft and sticky. Cover and put in a hot place to rise till almost doubled in size, about 45 min.
- Beat down dough to expel air, turn out onto a well-floured board and form into a loaf. Cut dough in pcs. Shape each into a ball and then stretch it into an irregular circle about 5 inches in diameter.
- Place doughnuts on lightly greased cookie sheets, cover with clear plastic wrap and let rise in a hot place till almost doubled, about 20 min.
- In a deep frying pan or possibly a 5 qt kettle, heat 1 1/2 to 2 inches of salad oil to about 350 degrees. Add in doughnuts, a few at a time, and fry, turning, till they are golden.
- Drain on paper towels. Generously coat hot doughnuts with sugar. This recipe makes 8.
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