INGREDIENTS

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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