Bulgarian Beignets
Jewish Holiday Cakes, 1986
2 hours — 15 Beignets | Print RecipeEmail Recipe | ||||||||||||||||||||||||||||
Ingredients
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InstructionsPlace the flour in a mixing bowl. Dissolve the yeast in a cup of lukewarm water and add to the flour. Beat well, by hand or using a hand mixer, gradually adding the remaining 2 cups of water. Add the salt and keep beating to a smooth, soft dough. Cover the clean dish towel let rise in warm place for about an hour. When dough is well risen, heat oil in a deep fryer. Tear out pieces of the dough and drop in the hot oil. Turn beignets over and fry until golden on both sides. Remove with a slotted spoon and drain on kitchen paper. To make syrup: put sugar, water and lemon juice in a saucepan. Cook over low flame for about 20 minutes, add cinnamon and stir well. The beignets in prepared syrup and serve immediately. |
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