Cut 16 squares of Gefen Parchment Paper, approximately four by four inches (10×10 centimeters) in size.

Fill a medium pot with two to three inches (five to seven and 1/2 centimeters) of oil and begin to heat.

In a stand mixer beat eggs, sugar, and vanilla until fluffy and pale yellow. Combine flour, baking powder, and salt in a bowl, and mix 1/4 cup oil and pareve milk in a measuring cup. Add dry ingredients to the mixer, alternating with the wet ingredients.

Fill a large piping bag or ziplock with batter. Cut a hole approximately 1/2 inch (one centimeter) in diameter and pipe circles of dough approximately three inches (seven and 1/2 centimeters) in size onto each piece of parchment paper.

When the oil has reached 360–370 degrees Fahrenheit (182–188 degrees Celsius), drop a doughnut into the oil along with the parchment paper. After a couple of seconds, you can easily remove the paper with tongs.

Fry the doughnuts for two to three minutes per side until they’re a nice golden-brown color. Don’t overcrowd the pot — it’s best to fry only two to three doughnuts at a time. Remove from oil and allow to cool on a baking sheet lined with paper towels. Repeat until all your doughnuts are fried.

Warm milk in the microwave or on the stovetop until warm but not boiling. Pour over chocolate chunks and stir well until smooth. If the chocolate doesn’t melt fully, you can stick it into the microwave and mix every 10 seconds until smooth.

Dip doughnuts in chocolate, or submerge fully for the authentic Entenmann’s experience.

Combine sugar with oil and lemon juice. If it’s too runny, stir in more confectioners’ sugar.

Dip doughnuts in glaze and allow to set.