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Bimuelos

MyCookbook Recipe Database
MyCookbook Member: MMMMiami
Recipe Category: Dessert
Recipe Preparation Level: easy
    From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin

    This recipe from Penny Wantuck Eisenberg’s new cookbook Light Jewish Holiday Desserts, is perfect for people who are concerned about fat and
    calories. These donuts are made from a simple dough of water, yeast, flour and flavorings. Because the dough is so lean, these donuts only have 2 to
    3 grams of fat per donut, when they are fried at the proper temperature and drained on paper towels.

    Makes 18 donuts

    For the dough
    1 1/4 cups (150 grams) all-purpose flour, lightly sprinkled into a measuring cup
    1 1/2 teaspoons instant yeast, such as Fleischmann’s® Bread Machine Yeast
    2 teaspoons sugar
    pinch of salt
    1 cup very warm water (115( to120(F - not hot enough to sting your finger)
    Peanut or canola oil (for frying)
    Sugar Syrup
    2 1/2 cups sugar
    1 cup water
    2 tablespoons orange juice, or 1 teaspoon orange flower water
    1 cinnamon stick, optional

    Place the flour, yeast, and sugar in a food processor bowl. Process for a few seconds to mix the ingredients together. Mix the salt into the water. Add the warm water to the flour mixture. Process for 5 seconds to make a smooth batter (it will be thin). Cover and let rise for 1 hour.
    For the syrup, combine the sugar, water, orange juice, and cinnamon stick, in a medium pot. Heat and stir over medium heat until the sugar dissolves
    (it won’t feel gritty anymore). Increase the heat to high, bring to a boil, reduce the heat and simmer for 10 minutes (do not stir). Remove the
    syrup from the heat.

    Place 3 inches of oil in a deep fryer or large pot, and heat to 375 F. Carefully, dip a tablespoon into the hot oil, then use the heated spoon to
    scoop up 1/2 tablespoon of dough and let it slide into the hot fat. Fry 4 to 6 donuts at a time, depending on the size of the fryer. Cook the donuts
    for 4 to5 minutes, until golden brown. Remove and drain on paper towels. While the donuts are still hot, dip them into the sugar syrup. Transfer
    the donuts to a rack (set over a pan) and let the excess syrup drip off. Repeat with the remaining dough. Eat the donuts as soon as possible.


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