Shenkli A Swiss Donut Recipes

Steps:

• Make the Crullers: Combine the water, butter, sugar, and salt in a large saucepan and bring to a rolling boil over medium-high heat. Immediately remove from the heat, add all the flour at once, and stir hard with a wooden spoon until all the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, to evaporate some of the moisture, about 2 minutes.
• Scrape the mixture into a standing mixer fitted with a paddle attachment (or use a hand mixer or mix by hand), and mix at medium speed. With the mixer running, and adding 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Line a sheet pan with parchment paper. Using a pastry bag fitted with a star tip (use a large size, like #12), pipe the dough onto the sheet pan in rows of 2 1/2-inch rings. Freeze them for 30 minutes to make them easier to pick up.
• Meanwhile, make the Glaze: Stir together the powdered sugar and milk in a small bowl.
• Pour the vegetable oil into a large pot to a depth of 2 inches and heat to 325 degrees F. Working in batches, lift the dough circles off the sheet pan and carefully slip them into the oil. Fry, turning once, until lightly browned. Drain the crullers on a brown paper bag; then dip them completely in the glaze. Let the crullers cool and set before serving.

Steps:

• In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
• In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
• Add this to the butter/sugar mixture and mix well.
• Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
• Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
• Chill 4 hours or overnight in refrigerator.
• Deep-fry chilled dough in batches in hot oil until golden brown (if using a deep-fryer, use manufacturer's suggested setting. If using a deep skillet on the stovetop, heat oil until it shimmers but doesn't smoke).
• Drain on paper towels. Serve.
• These can be frozen once cooled.

Steps:

• Mix together the coffee mix, hot water and sugar in a lare bowl or pitcher.
• Add the chocolate syrup, vanilla and milk; mix well and cover and refrigerate overnight.
• Serve either hot or cold with a scoop of icecream on top of each serving.

Steps:

• Cream butter and sugar. Add eggs, grated lemon rind, and flavoring. Mix 4 cups flour, salt, soda, and cream of tartar. Sift. Add remaining flour, 1 cup at a time and mix well. Dough will be very stiff. Roll out by hand in long 1-inch thick rolls. Cut 1-inch long and shape into the size of a fat finger. Cool 3-4 hours or overnight in refrigerator. Fry in oil until brown. Drain on paper towels. Can be frozen.