If you think you will miss your morning donuts during Passover, think again. The Bulgarian Jewish community ate these delicious puffs all year round according to my friend Edith Baker who survived the war in Bulgaria. It is the leftover moisture in the soaked matzos that create the steam to make them puffs. Enjoy!
Burmolikos-Bulgarian Matzo Puffs
2 sheets plain matzo
1 egg yolk
1/4 teaspoon vanilla extract
1/8 teaspoon salt
Canola or cottonseed oil
½ cup sugar mixed with ½ teaspoon cinnamon, jam or honey- optional
- Break the matzos into large pieces and soak in a bowl of warm water until soft, about 15 minutes.
- Drain the matzo and squeeze handfuls until almost all of the water is removed. Place in a 2 quart bowl.
- Add the eggs, egg yolk and salt to the clumps of matzo and combine well with a fork.
- Heat the oil in a small saucepan or deep fryer to a depth of 2 inches—if you use a 1 quart saucepan you will use only about 1 cup oil but will only be able to make 2 puffs at a time however they cook fast so it is up to you.
- When oil is hot, drop the mixture by oval soupspoon into the fat and fry on one side until golden—about 1-2 minutes. Turn over puff and fry on the other side until golden—another minute. Drain on crumpled paper towels (you use less towels and have more surface area to absorb the oil) and then coat with the sugar/cinnamon mixture.
- Burmolikos can also be served with jam or honey.
Yield 10-12 puffs