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     Title: Hanukkah Fritters (Bumuelos de Hanuka)
Categories: Pastries, Breads
     Yield: 30 Servings

     1 tb Active dry yeast
     2 c  Lukewarm water
     1 ts Sugar
     1 c  Additional sugar
     3 c  Flour
   1/4 ts Salt
 1 1/2 tb Anise or fennel seeds
     1 lg Egg; beaten
   1/2 c  Honey
     1 c  Water; cold
          Peanut or safflower oil;
          - (for deep frying)
          Sesame seeds; to sprinkle

 Dissolve the yeast in the lukewarm water mixed with the
 sugar. Set aside to proof (about 10 minutes). The yeast is
 ready when it is bubbly.

 Mix the flour, half of the sugar, salt, and anise or
 fennel seeds (if using) in a mixing bowl. Add the egg,
 yeast mixture, and liqueur (if using) and knead into a
 dough. Continue kneading for about 10 minutes. Roll into a
 ball, place in an oiled mixing bowl, and cover with a damp
 cloth. Set aside in a draft-free place like an unlit oven
 to rise until doubled in bulk (about 1 1/2 hours).

 While the dough is rising, prepare the syrup: Dissolve the
 honey and remaining additional sugar in the cold water in
 a saucepan. Bring to a boil and cook until thick enough to
 coat the back of a spoon. Keep the syrup warm over very
 low heat while you make the fritters.

 After the dough has sufficiently risen, punch it down and
 knead it again.

 Pour oil into a wok to 2 inches deep or into a deep fryer
 to 3 inches deep and heat it until just before smoking.
 Take 1 heaping teaspoon of dough and roll it into a ball.
 Place it in the sizzling oil. Repeat, frying a few at a
 time. Do not crowd fritters as they cook. They will puff
 up until about doubled in size. Turn once during frying.
 They are done when golden in color. Drain on paper towels.

 TO SERVE: Place 2 or 3 on a plate. Ladle a little of the
 warm syrup over them and sprinkle with sesame seeds.

 Source: The Sephardic Kitchen: The Healthy Food and Rich
 Culture of the Mediterranean Jews by Robert Sternberg

 From: http://www.recipelink.com

 Uncle Dirty Dave's Archives

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