A traditional Sephardic recipe for fried dough for Hannukah

Also called buņuelos in Mexico, loukoumades in Greece, zalabia in the Middle East, zenguola in India, and other names in many other countries.

For the Sugar Syrup:

                5   Cups                   Sugar

                2   Cups                   Water

                                                Juice Of 1/2 Lemon

                1   Tbsp                   Rose Or Orange Blossom Water


For the Dough:

                2   Tablespoons       Active Dry Yeast

                1   teaspoon             Sugar

                3   Cups                   Warm Water

          3 1/3   Cups                   Flour

             1/2   teaspoon             Salt

                                                Light Vegetable Oil For Deep Frying

Syrup: Simmer the sugar, water and lemon juice for 15 mintues or until thick enough to coat a spoon. Add the rose or orange blossom water and simmer a few seconds longer; cover and chill.

Dough: Dissolve the yeast and sugar in about 1/2 cup warm water; let stand 10-15 minutes or until it froths. Put the flour in a large bowl; mix in the salt and yeast mixture. Stir in the remaining water gradually and beat vigorously for about 10 minutes, until smooth and elastic. Cover with a damp cloth and leave to rise in a warm place for at least 1 hour. Beat the batter once more and let it rise again.

Make the fritters in batches. Put balls of dough by the teaspoon or tablespoon into 1- 1/2 inches of sizzling oil and fry until puffed, crisp and golden, turning them to brown evenly. You may find it easier if you dip the spoon in oil so that the batter rolls of easily. Lower the heat a little to give the fritters time to get done inside before they are too brown. The batter is light and produces irregular, rather than perfectly round shapes. If the oil is not hot enough to begin with, the batter tends to flatten out.

Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (you may let them soak in the syrup a little longer).



Source: The Book of Jewish Food, Claudia Roden