INGREDIENTS

INSTRUCTIONS

Here is a recipe that runs in my family for generations.  We make it for
the "Azkara" feast which takes place in a synagogue.
Here in Israel you need to take a "hafrashat hala" out of the dough in case
you want it to be kosher. Also I am not certain whether this cookie is
"bore minei mezonot" or "hamotsi lechem". Check with you're rabbi.
1. put the yeast in a glass with 1/2 cup warm water and 2 tablespoons of
sugar for 5 to 10 min.
2. put the flour in a big bowl, add  the dry ingredients and mix.  add the
yeast, half of the oil and mix for 2 min.  add the eggs one at a time and
mix for 2 min. add the rest off the water and mix for 2 min. add rest off
the oil and mix for 2 min. at this stage you should get a smooth dough.
3.  cover the dough with plastic bag and over it a towel. put aside for 1
to
1.5    hours till dough is doubled.
4. make a long sausage out of the Dough and cut 3.5 cm. balls out of it.
5. roll the balls into 1.5 cm. wide - 15 cm. long strips. connect the
strips ends to form loops. if you want to get bright brown cookies glaze
loops with egg yoke.
6. bake in medium heat for 40 min. till golden brown (yokes deep brown).
about 45 cookies
this cookies are very tasty in there simple way and don't take a lot of
effort to make.  have a nice "Kinnus"
Posted to JEWISH-FOOD digest V96 #84
Date: Sat, 23 Nov 1996 21:41:11 +0200
From: Eyal Edelman via Shmulik Fishman <fms@actcom.co.il>

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”