Hanukkah Special: Sufganiyot

Difficulty Level : Easy

Serves: 8 people

Cooking Time: 25 mins

Ingredients

2 cups all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

½ teaspoon kosher salt

1 cup whole milk

3 tablespoons vegetable oil, plus 4 to 6 cups for frying

2 large eggs

2 teaspoons fresh lemon zest

powdered sugar, for serving (optional)

raspberry jam, caramel sauce, or hot fudge, for serving (optional)

Instructions

1. Whisk together flour, sugar, baking powder, and salt in a medium bowl. In another small bowl, whisk together milk, 3 tablespoons oil, eggs, and lemon zest. 
2. Stir the wet ingredients into the dry until just combined. (The batter will be slightly lumpy, like a thick pancake batter.)
3. Heat the remaining oil in a large, straight-sided skillet over medium-high heat until it reaches 350 degrees on a thermometer. Line a baking sheet pan with paper towels. 
4. Working in batches, carefully drop tablespoonfuls of batter into the oil using a 1¼-inch cookie scoop or a tablespoon measure. 
5. Cook until deep golden brown and puffed, turning occasionally, about 3 minutes. 
6. Transfer with a slotted spoon to the paper-towel-lined baking sheet pan. 
7. Dust with powdered sugar, if desired, and serve with raspberry jam, caramel sauce, or hot fudge sauce.