| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Breads, Desserts, Jewish | 1 | Servings |
INGREDIENTS
| 1 | kg | Sifted flour; About 8 3/4 Cups |
| 2 | Eggs | |
| 1/2 | ts | Salt |
| 4 | tb | Sugar |
| 1/2 | c | Oil |
| 50 | g | Fresh yeast; About 1 3/4 Oz. |
| 1 | pk | Vanilla sugar; (10 gm) |
| 2 | c | Warm water; approximately |
| 1/4 | c | Cognac |
| Jam | ||
| Icing sugar |
INSTRUCTIONS
Place 2 cups flour in bowl with salt, sugar, yeast, vanilla sugar. Mix well. Add oil, water, cognac. Mix till smooth. Add eggs. Mix again. Add remaining flour until smooth, elastic texture is obtained. Leave to rise. Knead, then roll out dough with rolling pin and divide into 4 sections. Roll out each section, cut into rounds with a cup, leave to rise for 1 hour. Fry in deep oil until golden brown. Drain. Inject with jam and roll in icing sugar. Recipe by: The World Zionist Organization A BYTE OF HANNUKAH Posted to JEWISH-FOOD digest V97 #324 by Bob & Carole Walberg <[email protected]> on Dec 13, 1997
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