Ingredients for Shenkli Swiss Doughnuts
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
- Lemons, Zest Of
- Lemon Flavoring
- All Purpose Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- Vegetable oil for frying
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How to Make Shenkli Swiss Doughnuts
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Add 2 large eggs, 1 tablespoon lemon zest, and 1 teaspoon lemon extract (or other desired flavoring). Mix well.
- In a separate large bowl, whisk together 4 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, and 1 teaspoon cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Add the remaining 1 cup of flour, one cup at a time, mixing until a soft dough forms.
- Turn the dough out onto a lightly floured surface and roll it into a long roll, approximately 1-inch thick.
- Cut the roll into 2-inch lengths. Shape each piece into a slightly fat finger shape.
- Refrigerate the shaped doughnuts for at least 4 hours, or preferably overnight.
- Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C). Fry the chilled doughnuts in batches, ensuring not to overcrowd the pot.
- Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a thermometer to monitor oil temperature.
- Remove the doughnuts with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve warm and enjoy! Leftovers can be frozen once cooled completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
4g
Carbs
4g
