• 12/2 Nat'l Fritters Day 1

    From Dave Drum@1:2320/105 to All on Fri Dec 1 17:29:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hanukkah Fritters (Bumuelos de Hanuka)
    Categories: Pastries, Breads
    Yield: 27 Servings

    1 tb Active dry yeast
    2 c Lukewarm water
    1 ts Sugar
    1 c Additional sugar
    3 c Flour
    1/4 ts Salt
    1 1/2 tb Anise or fennel seeds
    1 lg Egg; beaten
    1/2 c Honey
    1 c Cold water
    Peanut or safflower oil;
    - (for deep frying)
    Sesame seeds; to sprinkle

    Dissolve the yeast in the lukewarm water mixed with the
    sugar. Set aside to proof (about 10 minutes). The yeast is
    ready when it is bubbly.

    Mix the flour, half of the sugar, salt, and anise or
    fennel seeds (if using) in a mixing bowl. Add the egg,
    yeast mixture, and liqueur (if using) and knead into a
    dough. Continue kneading for about 10 minutes. Roll into a
    ball, place in an oiled mixing bowl, and cover with a damp
    cloth. Set aside in a draft-free place like an unlit oven
    to rise until doubled in bulk (about 1 1/2 hours).

    While the dough is rising, prepare the syrup: Dissolve the
    honey and remaining additional sugar in the cold water in
    a saucepan. Bring to a boil and cook until thick enough to
    coat the back of a spoon. Keep the syrup warm over very
    low heat while you make the fritters.

    After the dough has sufficiently risen, punch it down and
    knead it again.

    Pour oil into a wok to 2 inches deep or into a deep fryer
    to 3 inches deep and heat it until just before smoking.
    Take 1 heaping teaspoon of dough and roll it into a ball.
    Place it in the sizzling oil. Repeat, frying a few at a
    time. Do not crowd fritters as they cook. They will puff
    up until about doubled in size. Turn once during frying.
    They are done when golden in color. Drain on paper towels.

    TO SERVE: Place 2 or 3 on a plate. Ladle a little of the
    warm syrup over them and sprinkle with sesame seeds.

    Makes 25 to 30

    Source: The Sephardic Kitchen: The Healthy Food and Rich
    Culture of the Mediterranean Jews by Robert Sternberg

    From: http://www.recipelink.com

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