Preparation time: 15 minutes
Resting time: 1 hour
Cooking: a few minutes per frying batch

 Variations

Substitute the zest of 3 oranges for the lemon zest.
Substitute Grand Marnier or orange juice for the kirsch. 

1. Cream the butter.
2. Mix in the sugar and salt, then the eggs, mixing until pale and light. Add the lemon zest and kirsch or milk.
3. Combine the flour and baking powder and blend into the butter mixture. Knead until soft and smooth. 
4. Wrap the dough in plastic wrap and let rest for 1 hour in a cool place.
5. Roll out the dough on a floured surface. Cut into pieces about 6 cm in length, forming each end into a point.
6. Fry the schenkeli in batches in hot oil (160° C/325° F). Drain on a rack lined with paper towels.