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Hannukah Fritters (sfenj)

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CATEGORY CUISINE TAG YIELD
Jewish 25 -30 fritte

INGREDIENTS

1 kg 2 lbs sieved flour
1 t Salt
30 g 1 oz baker`s yeast

INSTRUCTIONS

Here is a recipe for Hannukah from the book "Moroccan Jewish Cookery"
by Viviane and Nina Moryoussef:  Dissolve yeast in a glass of lukewarm
water. Mix all the ingredients  with a glass of lukewarm water & knead
thoroughly to give a light,  soft, elastic dough. Add a little more
water if necessary. Cover with  a clean cloth & leave to rise for 3 or
4 hours. Take a little ball of  dough in oiled hands. Make a hole in
the center & pull it out to form  a little crown. Drop the rings one by
one into hot oil. Serve these  fritters hot & well risen, dusted with
sugar or honey.  They are best when eaten immediately...don`t worry
about storing the  leftovers because there won`t be any!!!  Posted to
JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>  on Nov 01,
1998, converted by MM_Buster v2.0l.

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