🫙 From the Spice Rack
Sambusak (Sephardic Stuffed Pastries)
2 tb Active dry yeast (2 -packages) 2 c Lukewarm water, divided 1 pn Of sugar 1 ts Salt 1/2 lb Pareve (without meat or milk -products) margarine 2 lb Sifted all-purpose flour
maineasy
Ingredients4 items
Ingredients
- 2tb active dry yeast (2
- 1pn of sugar
- 1ts salt
- 1/2lbpareve (without meat or milk
Directions
- 1
2 tb Active dry yeast (2 -packages) 2 c Lukewarm water, divided 1 pn Of sugar 1 ts Salt 1/2 lb Pareve (without meat or milk -products) marga
- 2
Add salt, remaining water, margarine and some of the flour
- 3
Gradually add the remaining flour and the anise
- 4
Blend with your hands and knead well
- 5
If the dough is too soft or sticky, add more flour
- 6
Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour)
- 7
Punch down, knead again and let rise again until doubled
- 8
Take a piece of dough the size of a plum and roll it into a ball