You've probably had these in any number of places - at carnivals, as beignets in the South, and fried dough in the North, on chilly days with hot chocolate, and alongside a cherry Sno-cone at one of the summer fairs. I've even had them at a Feast of Saint Anthony street festival in New York City, presented to me hot and sugary, in a brown paper cone.
You will need:
2 cups King Arthur flour
2 T. sugar
1 packet dry yeast
3/4 c. warm water
zest from one lemon
2 T. unsalted butter, room temperature
pinch of salt
canola oil for frying
extra sugar for rolling finished doughnuts
In mixer bowl, place warm water and yeast and allow to soften for five minutes.
Add the flour and sugar, lemon zest, butter, and salt, and mix until it forms a ball.
Knead by hand until smooth, then place in an oiled bowl and put in a warm place until doubled.
Knead dough and roll out on counter. Using a small circle cutter ( I used a large pastry tip),
cut out small circles of dough and place on baking sheet. Place in barely warm oven for about a half an hour. ( make sure you've turned the heat off!)
Heat oil and drop several balls of dough into the oil, turning quickly with a slotted
spoon. When gently brown, remove and drain on paper towels. Roll doughnuts in sugar and serve at once.
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