| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 48 | Servings | |
INGREDIENTS
| 6 | tb | Butter or pareve margarine, softened |
| 1 1/4 | c | Sugar |
| Grated peel of 1 lemon | ||
| 1 | pn | Salt |
| 4 | Eggs | |
| 3 1/2 | c | Flour |
| 1 | ts | Baking powder |
| Oil | ||
| 2 | ts | Ground cinnamon |
| 3 | more minutes. |
INSTRUCTIONS
Source: "The Gourmet Jewish Cook" by Judy Zeidler The simplicity of the recipe makes for a great (grand)parent & child cooking activity! 1. Cream butter and 1 cup sugar in bowl until light and fluffy. Add lemon peel and salt. Beat in eggs one at a time. 2. Sift together flour and baking powder in separate bowl. Fold into butter mixture to make dough. 3. Sift together flour and baking powder in separate bowl. Fold into butter mixture to make dough. 4. Heat enough oil for frying in deep frying pan to 360 degrees. Shape dough into small balls and drop about 8 at a time into hot oil. Fry 3 minutes. Turn with slotted spoon and let dough fry until golden brown, 2 to 5. Lift out sufganyiot with slotted spoon and drain on paper towels. 6. Combine remaining 1/4 cup sugar and cinnamon, and while sufganyiot are still warm roll in sugar-cinnamon mixture. From: Claudia Parras (tamale@aloha.net) Posted to JEWISH-FOOD digest V96 #77 Date: Wed, 13 Nov 1996 09:40:07 -1000 From: tamale@aloha.net
A Message from our Provider:
“A Clear Conscience Makes a Soft Pillow”