Recipe courtesy of Robert Irvine
Total:
45 min
Prep:
15 min
Inactive:
10 min
Cook:
20 min
Yield:
about 20 doughnuts
Level:
Intermediate

Ingredients

  • 8 cups canola oil, for frying
  • 2 cups all-purpose flour, sifted
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 tablespoons shortening
  • 1 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1/2 cup milk
  • Cinnamon-sugar, for garnish

Directions

Preheat oil in either a large Dutch oven or deep-fryer to about 365 degrees F.

In a large bowl mix together flour, salt and baking powder. In a small bowl, using a hand mixer, beat the shortening and sugar together until light and fluffy. Add in the egg and vanilla extract. Combine the lemon juice and the milk together in a small bowl, and add to the egg mixture. Stir in the flour mixture and combine well to create the doughnut batter. Allow to rest for 5 minutes.

Roll the dough out on a floured surface to about 1 to 2-inch thickness. Using a 2 1/2-inch pastry cutter, cut out doughnuts. Allow to rest for another 5 minutes, then fry in hot oil, in batches, until golden brown. Remove from the oil and drain on paper towels. Coat with cinnamon-sugar and place on a serving platter.

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