Chanukah Recipes
Fried Puffs in Syrup (Fritelle di Chanuka)
Yield: 3 dozen
Ingredients
- 2 envelopes active dry yeast
- 1 cup warm water
- 2 1/2 to 3 cups unbleached flour
- 1 teaspoon salt
- 2 teaspoons anise seeds
- 2 tablespoons olive oil
- 1 cup dark seedless raisins
- 1 cup olive or other vegetable oil
- 1 1/2 cups honey
- 2 tablespoons lemon juice
Instructions
- Dissolve the yeast in 1 cup of warm water.
- Combine flour, salt, and anise seeds in a bowl. Gradually add the dissolved yeast and the olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes, or until dough is smooth and elastic.
- Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in
bulk.
- With the palms of your hands, flatten down to about 1/2 inch thickness. Let rest, uncovered, for 15 minutes. With a sharp knife, cut into 36 diamonds.
- Heat the oil in a deep saucepan and fry the diamonds, a few at a time, turning, until golden on both sides. Transfer to a paper towel to drain. Heat the honey in a saucepan with 2 tablespoons of lemon juice and boil for just 3 minutes.
- Arrange frittelle on a serving plate and pour hot honey over them.