• 1 cup warm water
• 2/3 cup sugar
• 2 tablespoons dry yeast
• 6 to 6 ½ cups flour
• 1 ¼ stick margarine, softened
• 4 eggs
• 1 tablespoon salt
• 2 teaspoons vanilla extract
• 3 tablespoons brandy
• Grated zest of one lemon zoom

Combine the sugar and the water. Sprinkle the yeast on top and let sit for 5 minutes. Mix, and let sit until the yeast bubbles.

Add 3 cups of flour, along with the remaining ingredients, and mix well.
Add the rest of the flour, half a cup at a time, and knead to form a smooth dough.
After all the ingredients are well mixed, knead at high speed for another 8 minutes. Turn dough into a greased bowl, cover with a towel, and let rise until double, about an hour.

Form the dough into egg-sized balls and place on a greased cookie sheet, spaced at least 2 inches apart. Allow to double in bulk - about 30 minutes.

In a deep skillet or wok, heat 2 inches of oil to 350°F, or until a wooden spoon generates small bubbles when placed in the pan. With a well-greased spatula, pick up the donuts and drop top-side down into the hot oil. Fry for about 1½ minutes then turn over, and fry for another minute on the other side. With a slotted spoon, remove the donuts and place on paper towels.

Using a pastry bag fitted with a #230 tip, fill with jelly, dulce de leche, or custard. Sprinkle tops with icing sugar.

Makes approximately 30 donuts.

Tips for Frying

Place a carrot in the pan of oil to absorb impurities.

If oil gets too hot, add oil from the bottle or turn off burner for a few minutes.