| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
20 |
Or 25 |
INGREDIENTS
| 1 |
c |
Warm water |
| 1 |
pk |
Dry yeast |
| 1 |
tb |
Sugar |
| 4 |
c |
All-purpose flour |
| 1 |
c |
Warm milk |
| 1 |
tb |
Unsalted butter (melted) |
| 1 |
tb |
Oil |
| 1 |
|
Egg |
| 2 |
ts |
Salt |
| 3 |
tb |
Sugar |
|
|
Oil to deep fry |
|
|
Jam to your taste |
|
|
Sugar and cinamon to sprinkle |
INSTRUCTIONS
YEAST
SUVGANIOT
REST
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
A Message from our Provider:
“Forbidden fruits create many jams”