• In the bowl of a stand mixer, mix egg and sugar until well incorporated. Add oil, lemon zest, milk and liquor one at a time mixing after each addition.
• Add baking powder and mix. Add one cup of flour at a time and mix with mixer. After 3rd cup, remove from stand mixer and continue to add flour a little at a time mixing with a wooden spoon and scraping the bowl.
• After adding 4 cups, turn out on to a lightly floured surface with the remaining flour to the side and start to gently knead/fold dough adding a little flour at a time until you get a consistency that you can work with. The dough should be soft to the touch, but not to sticky that you can not handle.
• Place oil in a tall pot so that it is about 2 to 3 inches deep. Use a pot that is approximately 9 to 12" wide and heat oil to approx 350℉ or when you place a bit of dough in the post and it rises to the top. While the oil is warming up continue to next steps.
• Cut a small piece of dough and start to role pieces that are about 4 to 6 inches long and ½ inch thick in diameter.
• Braid or shape the dough and place in your fryer a few at a time to avoid over crowding. Keep in mind that the oil temperature will fluctuate as you place scalille in so you may need to adjust the temperature as you fry.
• DO NOT TURN THEM until they are golden on the bottom. Use a fork to check. Because they are delicate, turning them too early will result in them falling apart. Flip to other side once they are golden. Remove once both sides are golden and place on a baking tray lined with paper towel to absorb excess oil.

Glaze

• Warm up honey in small frypan. Some people add 1 tablespoon of water to pan and once hot they add the honey to avoid the honey burning. Once the honey is hot, place a couple of scalille in the pan and with a spoon cover them with honey.
• Transfer glazed scalille to a plate and immediately cover with sprinkles. Repeat until you have glazed them all. You can also freeze unglazed scalille and glaze them after thawed and at room temperature.