Doughnuts with Powdered Sugar
- For the dough
- 2 teaspoons organic Lemon peel
- 2 eggs
- 50 grams butter
- 4 centiliters Grappa
- 60 grams sugar
- 1 Vanilla bean
- 1 pinch salt
- 350 grams Pastry flour
Beat the eggs with the sugar and the vanilla seeds until very foamy. Stir in the lemon zest, grappa and salt.
Melt the butter. Mound up the flour on a work surface and make a well in the center. Pour the melted, slightly cooled butter and the egg mixture into the well and knead to make a smooth dough.
Heat the butter in a saucepan. It is hot enough when bubbles arise from the handle of a wooden spoon when dipped in the butter. Dust a work surface or pastry board with flour. Roll out the dough very thinly. Cut the dough into uneven triangles, rectangles or diamond shapes with an edge length of about 4-5 cm (approximately 2 inches) with a pastry wheel.
Fry in hot butter until golden brown on both sides and drain on paper towels. Dust with powdered sugar and serve hot or cold.