MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hanukkah Fritters (Bumuelos de Hanuka)
 Categories: Pastries, Breads
      Yield: 30 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  Water; cold
           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.
  
  Source: The Sephardic Kitchen: The Healthy Food and Rich
  Culture of the Mediterranean Jews by Robert Sternberg
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
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