Sfenji- orange doughnut rings

20 Servings

Ingredients

Quantity Ingredient
2 teaspoons Dry yeast
½ cup Or more freshly squeezed orange juice; warmed
4 tablespoons Sugar
3⅓ cup Flour; (500g)
Grated zest of 1 orange
2 Eggs; lightly beaten
4½ tablespoon Peanut or vegetable oil
Oil for frying
Confectioner's sugar to sprinkle on

Directions

Put the yeast in a bowl with about 4 tbsp of the orange juice, 1 tsp of the sugar, and 2 tbsp of the flour. Beat well, and leave for about 25 minutes, 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. Now add just enough orange juice to make a soft dough that just holds together in a ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes, till 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 plastic wrap and leave it in a warm place for 1- ½ hours, until doubled in bulk.

Punch the dough down and roll out to about ⅓- inch (1 cm) thick. You do not need to flour the surface, for the dough is oily and will not stick.

Cut into rounds about 3- ¾ inches (8 cm) in diameter. Make a hole in the middle with your finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for another ½ hour to rise. Then fry in batches in 2- inches (5cm) of oil over medium-low heat (so that they do not brown too quickly), turning them over once to brown them all over. Drain on paper towels and serve dusted with confectioner's sugar or dipped in a syrup.

SOURCE: The Book of Jewish Food by Claudia Roden p. 594 Alfred A. Knopf, Inc. NY, 1996 ISBN O-394-53258-9 Recipe by: The Book of Jewish Food by Claudia Roden p. 594 Posted to JEWISH-FOOD digest V97 #324 by "Judy Sherman" <jsherman@...> on Dec 13, 1997

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