Shenkli (Swiss Doughnuts) - cooking recipe

Ingredients

3/4 cup butter
3 cups sugar
8 eggs, beaten
2 lemons, zest of
1 teaspoon lemon flavoring (can use extract, lemon oil, True Lemon)
9 - 9 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
oil, for deep-frying

Preparation

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.