Israelis celebrate Hanukkah not with latkes, but with doughnuts called sufganiyot. Here's an easy version, similar to doughnut holes.
Recipe information
Yield
Makes about 30
Ingredients
2 large eggs
3/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 1/2 teaspoons grated lemon peel
2 1/4 cups all purpose flour
2 tablespoons chilled unsalted butter, diced
1 tablespoon baking powder
3/4 teaspoon salt
Vegetable oil (for frying)
Powdered sugar
Preparation
Step 1
Whisk first 6 ingredients in large bowl to blend. Blend flour, butter, baking powder and salt in processor until mixture resembles coarse meal. Stir flour mixture into egg mixture to form soft dough.
Step 2
Pour oil to depth of 1 1/2 inches in large saucepan. Heat oil to 340°F. Working in batches, drop dough by rounded teaspoonfuls into hot oil. Cook until golden brown, turning occasionally, about 3 minutes. Using slotted spoon, transfer doughnuts to baking sheet lined with paper towels and drain. Reheat oil to 340°F between batches. Roll doughnuts in powdered sugar.
