Sfenj

1 servings

Ingredients

Quantity Ingredient
2 teaspoons Dry Yeast
½ cup Freshly Squeezed Orange Juice; Warmed
4 tablespoons Sugar
3⅓ cup Flour
Grated Zest Of 1 Orange
2 Eggs; Lightly Beaten
4½ tablespoon Peanut Or Vegetable Oil
Oil For Frying
Confectioner's Sugar Or Sprinkling

Directions

Moroccan Hanukkah treat

Put the yeast in a blowl with about 4 tbsp of the orange juice, 1 tsp sugar and 2 tbsp of flour. Beat well and left stand for about 25 minutes or until it froths. In a large bowl, mix the remaining flour with the orange zest, eggs and 4 tbsp of oil. Add the yeast mixture and mix well. Add just enough orange juice to make a soft dough that holds together ina ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes or until elastic and no longer sticky. Pour ½ tbsp of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with lastic wrap and leave in a warm place for abaout 1½ hours or until doubled.

Punch the dough down and roll out to about ⅓ inch thick. you do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3 ¼ inchs in diameter. Make a hole in the middle with yur finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for ½ hour to rise. Deep-fry in batches in 2 inches of oil over medium-low heat so that they will not brown too quickly. Turn while frying to brown all over. Drain on paper towels and dust with confectioner's sugar.

Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Dec 12, 1998, converted by MM_Buster v2.0l.

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