Recipe: Hanukkah Doughnuts

HANUKKAH DOUGHNUTS

2 large eggs
3/4 cup sugar
1/4 cup heavy (whipping) cream
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
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 (for rolling/dusting)

Whisk the eggs, sugar, cream, lemon zest, lemon juice and vanilla in a large bowl to blend; set aside.

Blend the flour, butter, baking powder and salt in a food processor until the mixture resembles coarse meal.

Stir the flour mixture into the egg mixture to form a soft dough.

Pour the oil to a depth of 1 1/2-inches in a large heavy saucepan and heat to 340 degrees F.

Working in batches, drop the dough by rounded teaspoonfuls into the hot oil. Cook, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the doughnuts to a baking sheet lined with paper towels and drain. Reheat the oil to 340 degrees between batches.

Roll the doughnuts in powdered sugar and serve as soon as possible.

Makes about 30 doughnuts
Source: Best American Recipes 2001-2002