Shenkli (Swiss Doughnuts)

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“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.”
1hr 10mins
115-125 doughnuts

Ingredients Nutrition


  1. In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
  2. In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
  3. Add this to the butter/sugar mixture and mix well.
  4. Add the remaining flour to the dough, one cup at a time (dough should be very stiff).
  5. Roll by hand into long 1-inch-thick rolls (like snakes). Cut rolls into two-inch lengths and shape like fat fingers.
  6. Chill 4 hours or overnight in refrigerator.
  7. 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).
  8. Drain on paper towels. Serve.
  9. These can be frozen once cooled.

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