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| Spiral Pastries
-pareve Syrup: 3 cups sugar 11/2 cups water 2 tablespoons rose water or orange-blossom water Batter: 1 package active dry yeast 2 cups lukewarm water 1 teaspoon sugar 21/4 cups all-purpose flour pinch of salt 1 tablespoon vegetable oil, plus more for frying To make the syrup: Combine the sugar and water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to low and simmer, without stirring, until the syrup thickens. Stir in the rose water or orange-blossom water and simmer for 2 minutes more. Remove from the heat and let cool. To make the batter: Dissolve the yeast in the lukewarm water. Add the sugar and let stand for 10 minutes, or until foamy. Combine the flour and salt in a large bowl. Slowly add the yeast mixture and 1 tablespoon oil to the flour while mixing. Pour at least 3 inches of oil into a deep pot and heat to 375 F; a cube of bread tossed in will brown quickly. Pour the batter into a pastry bag or plastic squirt bottle, such as an empty mustard or ketchup bottle. Squeeze the batter into the hot oil, swirling the batter to create a coiled pastry 4 to 6 inches in diameter. Turn the pastry over immediately so that the batter becomes golden brown on both sides. Remove with a slotted spoon and gently place on paper towels to drain. Pour the syrup onto a deep plate. While the pastries are still warm, dip them, one at a time, into the syrup. Repeat, cooking and dipping the pastries, until all the batter has been used. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |