| MINI DOUGHNUTS |
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Makes 20 doughnuts1-1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1/3 cup sugar 1 teaspoon vanilla extract 1-1/2 teaspoons grated lemon peel 1 teaspoon lemon juice 1/3 cup half-and-half or light cream 2 tablespoons butter or margarine, melted CRISCO shortening for deep frying Combine flour, baking powder, and salt. Beat egg, sugar, extract, lemon peel, and lemon juice until very thick in a bowl. Blend half-and-half and melted butter; add dry ingredients alternately with half-and-half mixture to beaten egg, beating until blended after each addition. Chill dough if necessary until easy to handle. Roll dough to 1/4-inch thickness on a floured surface. Cut dough with a lightly floured 2-1/4-inch scalloped cutter and use a 1-inch round cutter to cut out centers. Heat Crisco to 375ºF in a deep saucepan or deep fryer. Fry doughnuts, a layer at a time, for 2 minutes or until golden brown; turn doughnuts as they rise to surface and several times during frying. Remove with a slotted spoon; drain on paper towels. Coat doughnuts with sugar. |
