Lemon Coconut Sufganiyot | Paperny Family JCC

Ingredients

• Zest of one lemon
• ½ cup lemon juice
• ⅓ cup sugar
• 3 large eggs
• 6 tbsp butter cut into small pieces
• ½ teaspoon vanilla
• 1 scant tbsp (1 package) dry yeast
• 4 tbsp sugar
• ¾ cup lukewarm milk or warm water*
• 2½ cups all-purpose flour
• Pinch of salt
• 1 tsp ground cinnamon
• 2 eggs, separated
• 2 tbsp (¼ stick) butter or pareve margarine, softened*
• Desiccated coconut