• 1 3/4 oz fresh yeast
• 1 1/2 cup warm water
• 1 Tablespoon sugar
• 3 eggs
• 1/2 cup oil
• 1/2 cup sugar
• 1/2 cup nondairy creamer
• 1 tsp. vanilla extract
• 1 tsp. grated lemon peel
• 6 to 7 cups flour
• Oil for frying
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Directions:
Combine yeast, water and sugar in a small bowl. Allow to stand a few minutes until it bubbles. Place eggs, oil, sugar, nondairy creamer, vanilla, and lemon peel in mixing bowl. Add yeast mixture. Add flour gradually until soft dough is formed. Dough consistency shouldn't be too dry. Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1 1/2 hours.
Roll out dough 1/2 inch thick on floured surface. To test if dough is ready for rolling, place a small piece in water. If the dough floats to the top, it's ready. Cut out circles with doughnut cutter.
Place 2 or 3 inches of oil in a saucepan and heat over a medium burner until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels.
Prep Time:2 hours Cooking Time:
20 minutes
Serving Suggestions:
Sprinkle with confectioners' sugar if desired.
