Danish Christmas Crullers (Klejner)

5 egg yolks
1 egg
1 cup sugar
5 tsp. finely shredded or grated lemon peel
3 3/4 cups sifted all-purpose flour
1/2 cup heavy cream
Lard for deep frying (can try substituting shortening or vegetable oil)

1. Beat together egg yolks, egg, sugar and lemon peel until very thick.

2. Alternately add flour in thirds and cream in halves, stirring just until smooth each time.

3. Cover and chill well in fridge.

4. Shape a small amount of dough at a time, keeping the rest cold in the fridge. Knead until smooth on a floured counter, and roll out thin. Cut into strips 3″ x 1 1/2″, cutting the ends at a slant. Cut a lengthwise slit about 1 1/2″ long in the center of each strip. Gently thread and pull one end of the strip through the slit.

5. While shaping dough, heat lard to 365*F. Expect it to take about 20 minutes to preheat.

6. When lard is hot, fry crullers until golden brown, turning once. Drain on paper towels when done.

Alternate Flavor:
Omit lemon peel, and use 1/2 – 1 tsp. ground cardamom, added with the flour, instead.