Shenkli Swiss Doughnuts

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Posted for zwt ii. This is adapted from a really nice ohio cookbook that i received in a recent zaar cookbook swap. I haven't tried this yet. Prep/cook time is a guess, and servings are an estimate because the original recipe is a little unclear about how big you are supposed to make the doughnuts.

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Steps

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In a large mixing bowl , cream butter and sugar.

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Add eggs , lemon zest , and lemon flavoring of your choice.

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In another large mixing bowl , sift together 4 cups of the flour , salt , baking soda and cream of tartar.

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Add this to the butter / sugar mixture and mix well.

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Add the remaining flour to the dough , one cup at a time.

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Roll by hand into long 1-inch-thick rolls.

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Cut rolls into two-inch lengths and shape like fat fingers.

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Chill 4 hours or overnight in refrigerator.

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Deep-fry chilled dough in batches in hot oil until golden brown.

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Drain on paper towels.

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Serve.

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These can be frozen once cooled.

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Ingredients

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butter, sugar, eggs, lemons, zest of, lemon flavoring, all-purpose flour, salt, baking soda, cream of tartar, oil