Grandma's Counterfeit Lemon Glazed Donuts

'I'm just a girl, standing in front of a salad, asking it to be a donut.'

When I was growing up my grandma used to make donut balls. They were rolled in confectioners sugar, straight out of the hot oil and we would stuff ourselves until every last one was gone. It's one of those great times when the taste of something is connected to a memory, and this one is as sweet as those donuts were.

My grandma was an old school cook, and she hardly ever used a recipe (is a "plateful of flour" even a unit of measurement?), and since she has been gone multiple people in our family have tried to recreate her donut balls to no avail. We've come close, but something was always a little off, something, albeit tiny was always missing.

Enter these delicious lemon donuts.

If Grandma's donut balls had sisters, these would be them. They are sweet, light, a little cakey (think sour cream glaze) and they will be a hit with everyone at your table. Maybe just maybe if you make them on a regular basis, you'll become as famous to your grandkids as my grandma is to me.

These donuts are made with cake flour, it is slightly finer with a lower protein content and when not over mixed produces a beautiful light, fluffy donut. I have honestly never tried making these donuts with all purpose flour, but it is on my 'To Do' list and I will most definitely up date this post when I do.

I have come to realize that certain desserts are persnicketty and this one is no different. You have to be very careful about not over mixing your dough here or your donuts will come out dry and tough. We're looking for a nice light and fluffy inside consistency here, and anytime you have to go to the hassle of pulling out oil for frying, deserves a little extra care to ensure the recipe turns out delicious!

The basic recipe is very simple,sugar, flour, baking powder, lemon zest and salt gets mixed together, the wet ingredients get mixed together and you combine the two, JUST until it comes together. It will appear to be too soft and wet to roll out, but trust me, just flour your surface well and let the dough fall onto it, sprinkle some more flour on top and roll it out gently. Cut out your donuts and leave on a well floured surface to prepare your oil.

The oil temperature I cook these donuts in is relatively low, between 325 - 335 degrees, but any higher and you'll burn the outside before the inside is finished. Watch your oil temperature closely and adjust it often when necessary. you won't be leaving these babies alone for a second while frying.

Fry each donut for 2.5 minutes per side, until light golden brown on each side. you can tell they are finished when a few small cracks begin to appear as the dough inside expands and releases air bubbles.

Let cool for a few minutes on a cooling rack covered in paper towel before drenching them in glaze. I add lemon juice to the glaze in lieu of some of the cream, it really punches up the lemon flavor, but the sky is the limit to these beauties, they can easily take on some spices and/or different glazes to completely change the flavor profile. Be creative!