Fried Zeppole, Just in time for Chanukah!

BS’D

INGREDIENTS: (makes about 20)

3 1/2 cups of flour

1/4 tsp. salt

2 packages of vanilla sugar, equal to 2 tbsp.

1/2 cup sugar

3/4 tsp. dried yeast

1 tsp vanilla extract

2 1/2 cups of warm water

Oil for frying

Powder sugar for sprinkling after frying

METHOD OF PREPARATION:

Mix flour & salt together first. Then add both sugars and yeast.  Finish by adding in vanilla extract and warm water. Knead very briefly until it is mixed into a sticky but manageable dough.  Let rise until doubled in size. This may take a few hours, especially during winter months when cold outside.  You can also prepare night before and let rise in refrigerator overnight (although leave it out a bit to heat up to room temperature). Do not knead or punch down dough after it has risen.

Heat up oil in deep fryer or pot. Oil hands and take a ‘egg size’ amount of dough, gently fold to form a ball and fry. Turn to other side when golden brown. Put in bowl and after a few moments sprinkle with powdered sugar. Enjoy!

** This fried pastry is not intended to fill with jelly, just sprinkle with powdered sugar.

For fried jelly or custard donuts, called sufganiyot, see labeled recipe.