| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains | Jewish | Jewish, Pastry | 1 | servings |
INGREDIENTS
| 2 | ts | Dry Yeast |
| 1/2 | c | Freshly Squeezed Orange Juice; Warmed |
| 4 | tb | Sugar |
| 3 1/3 | c | Flour |
| Grated Zest Of 1 Orange | ||
| 2 | Eggs; Lightly Beaten | |
| 4 1/2 | tb | Peanut Or Vegetable Oil |
| Oil For Frying | ||
| Confectioner's Sugar Or Sprinkling |
INSTRUCTIONS
Moroccan Hanukkah treat Put the yeast in a blowl with about 4 tbsp of the orange juice, 1 tsp sugar and 2 tbsp of flour. Beat well and left stand for about 25 minutes or until it froths. In a large bowl, mix the remaining flour with the orange zest, eggs and 4 tbsp of oil. Add the yeast mixture and mix well. Add just enough orange juice to make a soft dough that holds together ina ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes or until elastic and no longer sticky. Pour 1/2 tbsp of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with lastic wrap and leave in a warm place for abaout 1 1/2 hours or until doubled. Punch the dough down and roll out to about 1/3 inch thick. you do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3 1/4 inchs in diameter. Make a hole in the middle with yur finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for 1/2 hour to rise. Deep-fry in batches in 2 inches of oil over medium-low heat so that they will not brown too quickly. Turn while frying to brown all over. Drain on paper towels and dust with confectioner's sugar. Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 12, 1998, converted by MM_Buster v2.0l.
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