Shenkli (Swiss Doughnuts)

• 3/4 cup butter
• 3 cups sugar
• 8 eggs, beaten
• 2 lemons, zest of
• 1 teaspoon lemon flavoring (can use extract, lemon oil, True Lemon)
• 9 - 9 1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• oil, for deep-frying

1. In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
2. In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
3. Add this to the butter/sugar mixture and mix well.
4. Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
5. Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
6. Chill 4 hours or overnight in refrigerator.
7. 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).
8. Drain on paper towels. Serve.
9. These can be frozen once cooled.

butter, sugar, eggs, lemons, lemon flavoring, allpurpose flour, salt, baking soda, cream of tartar, oil

Taken from www.food.com/recipe/shenkli-swiss-doughnuts-171336 (may not work)