This recipe is a variation of fried Italian dough that an association with Carnivale probably before it was adopted for Purim. It is a perfect example of custom infiltrating society. Italians would often use anisette for some of the brandy in this recipe. And finely grated zest of 1 small lemon may be added as well for a more “Jewish” variation.
2 cups all purpose flour plus additional for rolling
2 Tablespoons sugar
¼ teaspoon salt
½ teaspoon baking powder
1/3 cup milk
1 egg yolk
2 Tablespoon olive oil
2 Tablespoons Brandy
1 ½ teaspoons vanilla
Vegetable oil for frying
- Combine the first four ingredients in a mixing bowl. Set aside.
- Combine the remaining ingredients in a small bowl and whisk together until well combined. Proceed immediately to add this mixture to the flour and stir by hand or machine until soft, slightly sticky dough is formed.
- Turn out dough onto a generously floured board and gently knead the dough for 15 strokes to form a soft ball of dough. Cover with the inverted used mixing bowl and let the dough rest for ½ hour.
- Divide the dough in half and roll one half on a moderately floured board until it is very thin 1/16th of an inch and almost transparent.
- Pour three inches of oil into a deep pot or fryer and heat to 375’ F.
- Cut strips of dough that are about 4 inches in length by 1 inch. As you lift up each strip the dough will stretch a little; this is o.k. Bring the two ends of dough together and lightly press them to form a sagging O.
- Fry dough 3 or 4 pieces at a time until golden. Drain on crumpled paper towels.
- When all the dough is fried, place on a serving tray and sprinkle liberally with Confectioner’s sugar while still warm. Serve.