In a big bowl mix:
• 2 1/2 cups flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• zest of one lemon
Make a well in the flour mixture. Into this well, dump:
• 1 egg, beaten
• 1/2 cup milk
• 1/4 cup melted butter (at room temp, unless you like scrambled eggs in your donuts)
• 2 teaspoons lemon extract (lemon juice will screw up the pH of the mix—it could grow like a monster all over your fridge, although it probably won’t)
Mix just until it comes together. We’re making donuts here, not bagels.
Cover the mixture (it’ll be about cookie-dough consistency) and put in the fridge for an hour.
After an hour, set up a medium-size saucepan and a small saucepan. In the medium-size one put oil in until it’s about halfway up the side (this was about a quart) and put on the stove over medium-high heat. They tell me 325° is a good temperature, but I just got it hot.
In the small saucepan, mix:
• The juice of 2 lemons
• 1 1/2 cups powdered sugar
Set over low heat to make a glaze, stir occasionally until the sugar dissolves.
Retrieve the dough from the fridge. Turn onto a floured surface, roll to about 1/2” thick.
Drink:
• 1 bottle of beer. From the bottle. Rinse the bottle.
Use a drinking glass to cut 3” circles in the dough. Use the beer bottle to cut out the donut holes. fry in the hot oil one at a time, until golden brown, turning once durIng frying. Allow to cool briefly on a rack, then dunk into the glaze and put back on the rack. Eat while they’re still warm, although they’re fine later, too.
You’ll have leftover glaze. Pour this over crushed ice. Add vodka, gin, or rum. Drink.
