KCB 12.17: Italian-style Lemon Doughnuts

1. Sift the flour into a bowl and stir in 1/3 cup (85 ml) of sugar and the salt. Mix well. Make a well in the centre and add the butter, the yeast water, and the lemon rind. Mix well, adding enough lukewarm water to form a soft dough. Knead until smooth, shape into a ball, and cover with a damp cloth. Let it rise in a warm place for 1 hour or until the dough has doubled in bulk. Punch the dough down with your fist.

2. Roll out the dough into a long rope and cut into 15 or 20 even-sized portions. Roll each into a smooth ball. Place on a buttered baking sheet and let rise in a warm place for another hour. The balls should double in size.

3. Heat ghee or oil to 180°C/355°F in a wok or deep pan and very carefully lower 3-4 doughnuts at a time into the hot oil. Deep fry, maintaining a constant temperature, for about 5 minutes, turning often until the doughnuts are dark golden brown. Drain and dredge in the remaining sugar. Serve hot.