Dictinobis -- Kippur Doughnuts

This recipe is drawn from Giuliana Ascoli Vitali-Norsa's La Cucina nella Tradizione Ebraica (Giuntina Editore, 1998; ISBN 88-85943-41-1); though she suggests one use it to break the fast, she also suggests it as the close of the Kippur Vigil meal, with zabaione Kippur. To make about 25 you'll need:

• 2 eggs
• 1/3 cup olive oil (100 ml)
• 1/2 cup (100 g) sugar
• Grated lemon zest
• Vanilla
• Cinnamon
• 3 cups less a tablespoon (350 g) flour
• About 2 1/4 ounces (60 g) active yeast
• Powdered sugar

Dissolve the yeast in warm water with about half of the flour, and let the mixture rise for several hours, until it become almost frothy.

At this point dissolve it again with a half cup of warm water and work in the eggs, lemon zest, oil, sugar, vanilla and cinnamon (to taste; I'd go easy), and enough flour to obtain a smooth soft dough Shape the dough into snakes and the snakes into rings, and put them in a warm place to rise for several hours.

Fry your doughnuts in hot oil, dust them with powdered sugar, and serve them with:

• 6 yolks
• 2/3 cup (120 g) sugar
• 18 tablespoons of Marsala (this should come out to slightly more than a cup)

Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks.

The vegetables index
Other Yom Kippur Dishes

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