Auszogne (Bavarian Stretched Doughnuts)

Instructions

1. Mix the all-purpose flour, instant yeast, granulated sugar and fine salt in a large bowl. Add the lukewarm whole milk, melted unsalted butter, egg, egg yolk, vanilla extract and lemon zest.
2. Knead until the dough is smooth, silky and elastic and pulls away from the bowl, about 10 minutes by mixer. It should be soft; a well-developed dough is what lets the centers stretch thin.
3. Cover and let rise in a warm place until doubled, about 60 minutes.
4. Divide the dough into 15 pieces of about 60 g and roll each into a tight ball. Set on a floured board, brush the tops lightly with a little of the oil, cover and let rest 15 to 20 minutes.
5. Meanwhile heat the clarified butter and neutral frying oil together in a wide heavy pot to 340°F (170°C), checking with a thermometer.
6. Shape one at a time: lift a ball, hold the edge with the fingertips of both hands and pull it outward over your knuckles (or press over one knee, as the old Knieküchle name says), turning, until the center is thin enough to see through and a thick ring about 3/4 inch (2 cm) wide remains, about 5 inches (13 cm) across.
7. Lay it in the fat with the top side down, spoon hot fat over the thin center so the ring puffs, and fry until golden, about 1 1/2 minutes; turn and fry the other side until golden, about 1 minute more. Fry 2 or 3 at a time, keeping the fat at 340°F (170°C).
8. Drain on paper towels, dust with the powdered sugar and serve warm.