INGREDIENTS

INSTRUCTIONS

Put the yeast in a bowl with about 4 tbsp of the orange juice, 1 tsp of the
sugar, and 2 tbsp of the flour. Beat well, and leave for about 25 minutes,
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. Now add just enough orange
juice to make a soft dough that just holds together in a ball, adding it
gradually, and working it in with your hand. Knead for about 15 minutes,
till 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 plastic
wrap and leave it in a warm place for 1- 1/2 hours, until doubled in bulk.
Punch the dough down and roll out to about 1/3- inch (1 cm) thick. You do
not need to flour the surface, for the dough is oily and will not stick.
Cut into rounds about 3- 3/4 inches (8 cm) in diameter. Make a hole in the
middle with your finger and pull out the ring, enlarging the hole. Leave
the dough rings on an oiled tray for another 1/2 hour to rise. Then fry in
batches in 2- inches (5cm) of oil over medium-low heat (so that they do not
brown too quickly), turning them over once to brown them all over. Drain on
paper towels and serve dusted with confectioner's sugar or dipped in a
syrup.
SOURCE: The Book of Jewish Food by Claudia Roden p. 594 Alfred A. Knopf,
Inc. NY, 1996 ISBN O-394-53258-9
Recipe by: The Book of Jewish Food by Claudia Roden  p. 594
Posted to JEWISH-FOOD digest V97 #324 by "Judy Sherman" <jsherman@ici.net>
on Dec 13, 1997

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