moroccan hanukkah doughnuts
Moroccan Hanukkah Doughnuts Source: San Jose Mercury News 11-27-02 - Recipe from Saffron Shores, Jewish Cooking of the Southern Mediterranean by Joyce Goldstein 2 envelopes active ...
Ingredients
- 2envelopes active dry yeast
- 1/4cupgranulated sugar
- 1/2cupwarm water
- 4cupall-purpose flour
- 1/2teaspoonsalt
- 2lightly beaten eggs
- 1/4cupcanola oil (optional) or melted margarine or unsalted butter
- 11/2 to 2 cups warm water or part water part orange juice
Directions
- 1
Moroccan Hanukkah Doughnuts Source: San Jose Mercury News 11-27-02 - Recipe from Saffron Shores, Jewish Cooking of the Southern Mediterranea
- 2
Let sit until foamy, about 10 minutes
- 3
Pour into a large bowl and gradually stir in flour and salt
- 4
Stir in eggs, zest and the 1/4 cup oil, margarine or butter, if using
- 5
Stir in just enough water or water and juice to make a soft and elastic dough
- 6
Knead well with a dough hook or by hand on a lightly floured surface until dough is elastic, smooth and shiny
- 7
Roll into a ball, place in an oiled bowl and turn to coat
- 8
Cover with a damp towel or plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours