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Title: Hanukkah Fritters (Bumuelos de Hanuka)
Categories: Pastries, Breads
Yield: 27 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 Cold water
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.

Makes 25 to 30

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

From: http://www.recipelink.com

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