Portuguese Donuts
6 eggs
1/4 cup butter, melted
1/3 cup sugar
1 pkg. yeast
1/2 cup lukewarm water
1 tsp. whiskey
1 tsp. grated lemon rind
1/8 tsp. salt
3-4 cups flour
Oil for frying
Beat eggs, add sugar, butter, yeast
dissolved in the water, whiskey, lemon rind
and salt. Mix well, beating until light. Add flour and knead for
about 15 minutes
until the dough is smooth. Don't leave dough too soft. Cover with a
cloth and let
dough rise to double in bulk. Heat oil in a deep pan, with plenty of oil,
keeping heat
at medium to medium low. Make donut about 1/3 cup each, rolled into a kind
of
flattened ball.
Stick your finger through the ball to make the hole. Drop dough into the
oil and fry
until golden, turning just once. Remove from oil and cool on paper towels.
Sprinkle
sugar on the donuts and serve warm. Makes about 12.
