(Spiral-Shaped Sephardic Chanukah Pastries)
5 cups flour
1 teaspoon salt or to taste
2 eggs, slightly beaten
2-1/4 cups vegetable oil, divided
3/4 cup warm water
1-1/2 cups sugar
1/2 cup water
In large bowl or container of food processor, fitted with steel blade, combine flour, salt, eggs, 1/4 cup oil, and 3/4 cup warm water. Stir or process until mixture forms a fairly stiff dough. On unfloured surface, knead dough 5 minutes until smooth and elastic. Divide dough into 4 parts; roll each into a ball and wrap in plastic wrap. Let dough stand 1 hour for easier handling.
On lightly floured surface, roll out one ball into a 9 x 18-inch rectangle. Cut dough into 6 strips, each about 1-1/2-inches wide and 18-inches long.
In small saucepan over low heat, heat sugar in water until sugar is dissolved, stirring constantly; keep warm. In medium-sized saucepan over medium heat, heat 2 cups oil to 3750F, or until small piece of dough sizzles when dropped in oil. With hand, gently lift one end of a dough strip; pierce the opposite end with a long-handled fork and twirl fork once to secure dough. Place dough, fork-end first; into hot oil. As dough fries, quickly and gently turn fork, rolling dough around to form a pinwheel. Fry dough until puffed and golden, about 30 to 60 seconds. (Do not brown.) Slip dough off fork; remove from oil with slotted spoon and immediately dip into warm sugar mixture to coat well. Cool completely on wire rack placed over waxed paper. Repeat with remaining dough.
Makes 24 pastries
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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