1 (2 oz.) pkg. fresh compressed yeast
1 1/2 c. hot water
1/2 c. PLUS 1 T. sugar, divided
1/2 c. vegetable oil
3 eggs
1 tsp. vanilla
1 tsp. grated lemon rind
1/2 c. powdered non-dairy creamer
6 to 7 c. all-purpose flour
vegetable oil for frying
powdered sugar
Crumble the yeast into the hot water in a small bowl; sprinkle with the 1 T. of sugar and let stand 3 to
4 minutes. Mix the 1/2 c. of oil with the 1/2 c. of sugar, the eggs, vanilla and lemon rind in a large bowl; mix in
the yeast mixture, the creamer, and enough flour to make a soft dough. Knead the dough on a floured surface until elastic,
about 5 minutes. Place in a greased bowl. Cover and let stand in a warm place until double in size (about 1 hour).
Punch down. Roll the dough on a floured surface to 1/2-inch thickness. Cut out with a donut cutter. Let
stand until risen slightly (about 15 minutes). Heat 3 to 4 inches of oil in a large saucepan to 375 degrees. Fry
the donuts, several at a time, until golden, 1 to 2 minutes on each side; drain on paper towels. Sprinkle with powdered
sugar. Makes about 4 dozen donuts.