1 packet of vanilla sugar to add to sugar (optional)
Instructions
In a small bowl combine 1/2 cup warm milk (110F), yeast and pinch of sugar and let it rest until fluffy.
Heat remaining 1.5 cups milk until lukewarm.
Sift flour.
In a mixer bowl start mixing eggs, add oil, lemon zest, sugar and then add milk.
Add 2 cups of flour, mix.
Add salt.
Start adding remaining flour and keep mixing until dough forms a ball.
Transfer to a bowl, cover with plastic wrap or kitchen towel and leave to rise until doubled.
Punch the dough down and let it rise one more time, until doubled again.
Transfer to a floured surface and stretch with a rolling pin to about 1/2 inch thick.
Cut rounds using a cookie cutter, let it sit uncovered for 20 minutes.
Pour about 1 quart of oil in a deep pot and heat. Make sure it is not too hot. You can check by using a wooden spoon handle- dip into the oil and bubbles should start to form around the spoon. Your oil is now ready to use.
Add a few donuts at a time. The top of the donuts while were rising should be on the bottom side when put into hot oil.
Once the donuts are lightly brown turn so the other side gets fried.
If you want your donuts to have a white line in the middle, you need to cover a pot with a lid after turning them.
Remove to a tray.
Dust with powdered sugar mixed with one bag of vanilla sugar.