|Flour||3 Cup (48 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For deep frying)|
|Active dry yeast||1⁄2 Tablespoon|
|Lemon peel||1⁄2 Teaspoon, grated|
|Milk||1⁄4 Cup (4 tbs)|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||2 Tablespoon|
|Grated apples||1 Cup (16 tbs)|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Chopped candied lemon peel||1⁄4 Cup (4 tbs)|
1 Combine 2 cups flour, yeast, sugar, salt, and lemon peel in mixing bowl. Heat milk, cream, and butter to hot (120°-130°F).
2 Combine flour mixture, cream mixture, and egg yolks. Mix thoroughly. Add apples, raisins, and candied lemon peel.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 45€”60 minutes. Heat vegetable oil to 375°F.
5 Knead dough for about 3 minutes. Form dough into balls about the size of a walnut. Fry until crisp and brown on all sides.
6 Remove with slotted spoon and drain on paper towels. While still warm, coat with confectioners' sugar. (You can dust doughnuts by shaking them with confectioners' sugar in a lunch-size paper bag.)