| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 20 | Or 25 | |
INGREDIENTS
| 1 | c | Warm water |
| 1 | Dry yeast | |
| 1 | T | Sugar |
| 4 | c | All-purpose flour |
| 1 | c | Warm milk |
| 1 | T | Unsalted butter, melted |
| 1 | T | Oil |
| 1 | Egg | |
| 2 | t | Salt |
| 3 | T | Sugar |
| Oil to deep fry | ||
| Jam to your taste | ||
| Sugar and cinamon to | ||
| sprinkle |
INSTRUCTIONS
Mix yeast ingredients and let rest for 10 minutes. Mix the yeast mix together with all the ingredients but the flour. Mix slowly the flour and work well. ( yes it is very sticky) Let rest for 3 hours. Fry in hot and deep oil, measuring the batter with a large spoon. Turn once to brown evenly. Drain over paper towels. When cool , fill with the jam ( I use those cake decorators to inject the jam) and sprinkle with sugar an cinamon. Posted to JEWISH-FOOD digest V97 #300 by "Wajnberg" <wajnberg@trex.centroin.com.br> on Nov 18, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 122
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 11.8mg
Sodium: 242.8mg
Potassium: 47.7mg
Carbohydrates: 22.4g
Fiber: <1g
Sugar: 3.2g
Protein: 3.3g