| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 1 | Yeast cake | |
| 1 | c | Warm water |
| 3/16 | c | Soft margarine |
| 1/4 | t | Salt |
| Flour | ||
| 2 | T | Orange juice |
| 2 | c | Water |
| 1 | pn | Sugar |
| 1 | T | Brandy |
INSTRUCTIONS
Combine 1 yeast cake and 1 cup warm water until yeast puffs up to surface.add 1/6 cup soft margarine, and 1/4 tsp. salt. Add enough flour graduallyto make a soft dough. Let stand in warm place for 3 hours . Drop by spoonful in hot oil about 1/4 inch in depthFry to golden brown on both sides. They should puff up into irregular shapes. Drain on paper lined colander. Serve hot, dipped in Orange syrup. Orange Syrup: combine 2 tbsp. orange juice, 2 c. water, pinch sugar and 1 tbsp, brandy. Simmer for 15 min. Posted to JEWISH-FOOD digest V96 #80 Date: Mon, 18 Nov 1996 12:48:58 -0800 From: alotzkar@direct.ca (Al)
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Nutrition (calculated from recipe ingredients)
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Calories: 1458
Calories From Fat: 327
Total Fat: 37.2g
Cholesterol: 0mg
Sodium: 1008.2mg
Potassium: 421.4mg
Carbohydrates: 242.6g
Fiber: 8.5g
Sugar: 4g
Protein: 32.9g