Westfalishe Oelkrsbben ~ German Donuts

No I cannot pronounce their name properly, but I have made and enjoyed eating them my entire life. These donuts are the only request my brothers made of me for our families gathering later today. "Please bring the donuts!".

This donut recipe comes down from my mothers side of the family. The Schultz woman, for at least three generations, made them every Easter. Believe me when I say, besides Our Lords Resurrection, these donuts at the breakfast table were the best part of Easter for me.I began making them for Christmas 10-12 years ago and now they are a staple. I don't make them unless I know that we are going to be sharing them. 

Having them around is very dangerous, especially given my penchant for all things fried. These are fried and THEN rolled in cinnamon sugar. My mouth waters just typing this. They are a bit time consuming to make, but well worth the effort. The light lemon essence is just so delightful. But the sugary crunch is the best. 

They pair well with a boiled egg and a hot steaming cup of strong coffee.

Bon Appetite!
Westfalishe Oelkrsbben ~ German Donuts
Recipe handed down in the Schultz Family

2 pounds flour
1 pkg of yeast
3 cups lukewarm milk
4 whole eggs
2 tbsp sugar
2 tsp salt
1/3 pound butter, softened
grated rind of 2 lemons

Place flour in large bowl. Dissolve yeast in milk. Mix with flour. Add 4 whole eggs, sugar, salt, butter and grated rind. Mix well and let rise in warm place for about 2 hours. 

Drop by teaspoonful into hot vegetable shortening until light brown, turning occasionally. 

Sprinkle while still warm with cinnamon and sugar.
                                          Naked donuts before the cinnamon sugar bath.