Suvganiot (fritters)

20 Or 25

Ingredients

Quantity Ingredient
1 cup Warm water
1 pack Dry yeast
1 tablespoon Sugar
4 cups All-purpose flour
1 cup Warm milk
1 tablespoon Unsalted butter (melted)
1 tablespoon Oil
1 Egg
2 teaspoons Salt
3 tablespoons Sugar
Oil to deep fry
Jam to your taste
Sugar and cinamon to sprinkle

Directions

YEAST

SUVGANIOT

REST

Mix yeast ingredients and let rest for 10 minutes.

Mix the yeast mix together with all the ingredients but the flour. Mix slowly the flour and work well. ( yes it is very sticky) Let rest for 3 hours. Fry in hot and deep oil, measuring the batter with a large spoon.

Turn once to brown evenly. Drain over paper towels. When cool , fill with the jam ( I use those cake decorators to inject the jam) and sprinkle with sugar an cinamon.

Posted to JEWISH-FOOD digest V97 #300 by "Wajnberg" <wajnberg@...> on Nov 18, 1997

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