Doughnuts can be flavoured or coated with many different ingredients to alter the taste. Icing sugar doughnuts are simple, cake-like doughnuts with icing sugar coating. Although you can purchase icing sugar doughnuts at grocery stores and nearby bakeries, making them at home is no more difficult than baking a homemade cake. Freshly made, warm doughnuts are a delicious treat that's worth the effort.
Crack two large eggs into a mixing bowl. Add 3/4 cup sugar, 1/4 cup whipping cream, 1 tbsp each of lemon juice and vanilla extract, and 1 1/2 tsp of grated lemon peel. Beat the ingredients with a wire whisk until blended well.
Pour 2 1/4 cups all-purpose flour into a separate bowl. Add 6 tbsp unsalted butter that is cut into small chunks. Sprinkle 1 tbsp baking powder and 3/4 tsp salt over the butter and flour.
Push the bottom of the fork tines into the flour and butter mixture to mash the butter into the dry ingredients. Continue to mash the butter until it begins to form clumps with the flour, baking powder and salt. Once the ingredients begin to stick together and ball up, stir well with a wooden spoon until the mixture becomes coarse and crumbly.
Combine the two bowls of ingredients, and stir the flour and butter mixture into the egg and sugar mixture until the dough is soft and smooth.
Place a large saucepan on the hob over medium-high heat. Add oil to the pan until it fills the bottom to the height of 1 1/2 inches. Position a thermometer in the oil so the tip is submerged in the oil, and can properly register the temperature of the vegetable oil. Allow the oil to heat to 171 degrees C, adjusting the heat up or down, as needed, to maintain the temperature.
Sprinkle flour over a clean counter top. Lay the dough on the flour-covered surface and roll out to 1/4-inch thickness with a rolling pin. Cut out the doughnut shapes with a doughnut cutter.
Drop the doughnut shapes into the heated oil. When they rise to the top, turn them over with the tongs and cook a few minutes longer until brown on both sides.
Remove the doughnuts to a paper towel-covered cooling rack. Allow them to cool for 3 to 4 minutes, then roll the doughnuts in a bowl of icing sugar. Repeat the cooking process until all dough is used up.
When a doughnut cutter is not available, use two round glasses of different sizes to cut a doughnut shape in the dough. Cook the doughnut holes in the same way as doughnuts. Alternate the flavour of your cake doughnuts by rolling some in cinnamon sugar.