Yield: 1 Servings
|1½ cup||Water (up to 2)|
Here is a recipe that runs in my family for generations. We make it for the "Azkara" feast which takes place in a synagogue.
Here in Israel you need to take a "hafrashat hala" out of the dough in case you want it to be kosher. Also I am not certain whether this cookie is "bore minei mezonot" or "hamotsi lechem". Check with you're rabbi.
1. put the yeast in a glass with ½ cup warm water and 2 tablespoons of sugar for 5 to 10 min.
2. put the flour in a big bowl, add the dry ingredients and mix. add the yeast, half of the oil and mix for 2 min. add the eggs one at a time and mix for 2 min. add the rest off the water and mix for 2 min. add rest off the oil and mix for 2 min. at this stage you should get a smooth dough.
3. cover the dough with plastic bag and over it a towel. put aside for 1 to
1½ hours till dough is doubled.
4. make a long sausage out of the Dough and cut 3½ cm. balls out of it.
5. roll the balls into 1½ cm. wide - 15 cm. long strips. connect the strips ends to form loops. if you want to get bright brown cookies glaze loops with egg yoke.
6. bake in medium heat for 40 min. till golden brown (yokes deep brown).
about 45 cookies
this cookies are very tasty in there simple way and don't take a lot of effort to make. have a nice "Kinnus" Posted to JEWISH-FOOD digest V96 #84 Date: Sat, 23 Nov 1996 21:41:11 +0200 From: Eyal Edelman via Shmulik Fishman <fms@...>