Giuliana Ascoli Vitali-Norsa says these doughnuts will be perfect for breaking the fast, and also suggests they be served at the close of the Kippur Vigil meal, with zabaione. To make about 25 you'll need:
Prep Time: 3 hours, 30 minutes
Cook Time: 25 minutes
Ingredients:
- 2 eggs
- 1/3 cup olive oil (100 ml)
- 1/2 cup (100 g) sugar
- Grated lemon zest
- Vanilla
- Cinnamon
- 3 cups less 1 tablespoon (350 g) flour
- About 2 1/4 ounces (60 g) active yeast
- Powdered sugar
Preparation:
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 Zabaione.
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 Zabaione.
