Best 2 Shenkli A Swiss Donut Recipes
In the realm of delectable pastries, few treats can rival the irresistible charm of Shenkli, a traditional Swiss donut that tantalizes taste buds with its ethereal texture and symphony of flavors. Originating in the picturesque canton of Valais, this culinary gem has captivated hearts and palates for generations. Our comprehensive guide unveils the secrets behind crafting this delectable delight, offering three distinct recipes that cater to diverse preferences and skill levels. Embark on a culinary journey as we delve into the art of making Shenkli, exploring variations that range from the classic yeast-based dough to the innovative vegan and gluten-free alternatives. Whether you're a seasoned baker or just starting your culinary adventures, our detailed instructions and helpful tips will guide you towards creating perfect Shenkli that will leave you and your loved ones utterly enchanted.
Let's cook with our recipes!
SHENKLI (SWISS DOUGHNUTS)
Posted for ZWT II. This is adapted from a really nice Ohio cookbook that I received in a recent Zaar cookbook swap. I haven't tried this yet. Prep/cook time is a guess, and servings are an estimate because the original recipe is a little unclear about how big you are supposed to make the doughnuts.
Provided by Muffin Goddess
Categories Breads
Time 1h10m
Yield 115-125 doughnuts
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
- In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
- Add this to the butter/sugar mixture and mix well.
- Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
- Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
- Chill 4 hours or overnight in refrigerator.
- Deep-fry chilled dough in batches in hot oil until golden brown (if using a deep-fryer, use manufacturer's suggested setting. If using a deep skillet on the stovetop, heat oil until it shimmers but doesn't smoke).
- Drain on paper towels. Serve.
- These can be frozen once cooled.
Nutrition Facts : Calories 71.7, Fat 1.6, SaturatedFat 0.9, Cholesterol 17.9, Sodium 34.7, Carbohydrate 12.7, Fiber 0.3, Sugar 5.3, Protein 1.5
SHENKLI (A SWISS DONUT)
Yield 115 - 125
Number Of Ingredients 9
Steps:
- Cream butter and sugar. Add eggs, grated lemon rind, and flavoring. Mix 4 cups flour, salt, soda, and cream of tartar. Sift. Add remaining flour, 1 cup at a time and mix well. Dough will be very stiff. Roll out by hand in long 1-inch thick rolls. Cut 1-inch long and shape into the size of a fat finger. Cool 3-4 hours or overnight in refrigerator. Fry in oil until brown. Drain on paper towels. Can be frozen.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Use fresh ingredients. This will make a big difference in the flavor and texture of your Shenkli.
- Don't overmix the dough. Overmixing will make the Shenkli tough and dense.
- Let the dough rise in a warm place. This will help the Shenkli to become light and fluffy.
- Fry the Shenkli in hot oil. This will help them to cook evenly and get a nice golden brown color.
- Drain the Shenkli on paper towels. This will help to remove any excess oil.
- Serve the Shenkli warm or at room temperature. They are best enjoyed fresh.
Conclusion:
Shenkli are a delicious and easy-to-make Swiss donut that can be enjoyed by people of all ages. They are perfect for breakfast, lunch, or a snack. With a few simple ingredients and a little bit of time, you can make your own Shenkli at home. So why not give it a try? You won't be disappointed.
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