Making these doughnuts has long been a custom in my French Canadian family. I remember helping with these tender treats as a child and eating the "holes" with my sister and brother. I loved their hint of lemon flavor! Carrying on the tradition, my husband, children and I have made these yummy doughnuts every Christmas for many years.—Michelle Vander Byl, Portland, Ontario
Prep: 20 min. + chilling Cook: 5 min./batch
Yield: 32 Servings
2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1/4 cup canola oil
1 teaspoon lemon extract
7-1/2 cups all-purpose flour
6 teaspoons baking powder
2 teaspoons salt
1 teaspoon ground nutmeg
1 cup milk
Additional oil for deep-fat frying
Confectioners' sugar, optional
In a large bowl, beat the eggs, sugar and oil until blended. Beat in extract. Combine the flour, baking powder, salt and nutmeg; stir into egg mixture alternately with milk. Cover and refrigerate overnight.
Divide dough in half. Roll out one portion to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Repeat with remaining dough.
In an electric skillet or deep-fryer, heat oil to 375°. Fry doughnuts for about 4 minutes or until golden brown, turning once with a slotted spoon. Drain on paper towels. Dust with confectioners' sugar if desired. Yield: about 8 dozen.