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Name: Sfenj
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 3 1/3 c Flour; 1/2 c Freshly Squeezed Orange; 2 Eggs lightly beaten; Grated Zest Of 1 Orange; 2 ts Dry yeast; Oil for frying; 4 tb Sugar; 4 1/2 tb Peanut Or Vegetable Oil

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INGREDIENTS

3 1/3 c Flour
1/2 c Freshly Squeezed Orange
2 Eggs ; lightly beaten
Grated Zest Of 1 Orange
2 ts Dry yeast
Oil for frying
4 tb Sugar
4 1/2 tb Peanut Or Vegetable Oil

Servings

INSTRUCTIONS

Moroccan Hanukkah treat Put the yeast in a blowl with about 4 tbsp of the orange juice, 1 tsp sugar and 2 tbsp of flour. Beat well and left stand for about 25 minutes or until it froths. In a large bowl, mix the remaining flour with the orange zest, eggs and 4 tbsp of oil. Add the yeast mixture and mix well. Add just enough orange juice to make a soft dough that holds together ina ball, adding it gradually, and working it in with your hand. Knead for about 15 minutes or until elastic and no longer sticky. Pour 1/2 tbsp of oil in the bowl and turn the dough around to grease it all over. Cover the bowl with lastic wrap and leave in a warm place for abaout 1 1/2 hours or until doubled. Punch the dough down and roll out to about 1/3 inch thick. you do not need to flour the surface, for the dough is oily and will not stick. Cut into rounds about 3 1/4 inchs in diameter. Make a hole in the middle with yur finger and pull out the ring, enlarging the hole. Leave the dough rings on an oiled tray for 1/2 hour to rise. Deep-fry in batches in 2 inches of oil over medium-low heat so that they will not brown too quickly. Turn while frying to brown all over. Drain on paper towels and dust with confectioners sugar. Recipe by: The Book of Jewish Food, Claudia Roden Posted to JEWISH-FOOD digest by Sheryl Donner on Dec 12, 1998,

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Sfenj

3 1/3 c Flour
1/2 c Freshly Squeezed Orange
2 Eggs lightly beaten
 Grated Zest Of 1 Orange
2 ts Dry yeast
 Oil for frying
4 tb Sugar
4 1/2 tb Peanut Or Vegetable Oil

Moroccan Hanukkah treat    Put the yeast in a blowl with about 4 tbsp of the orange juice, 1 tsp sugar  and 2 tbsp of flour. Beat well and left stand for about 25 minutes or until  it froths. In a large bowl, mix the remaining flour with the orange zest,  eggs and 4 tbsp of oil. Add the yeast mixture and mix well. Add just enough  orange juice to make a soft dough that holds together ina ball, adding it  gradually, and working it in with your hand. Knead for about 15 minutes or  until elastic and no longer sticky. Pour 1/2 tbsp of oil in the bowl and  turn the dough around to grease it all over. Cover the bowl with lastic  wrap and leave in a warm place for abaout 1 1/2 hours or until doubled.    Punch the dough down and roll out to about 1/3 inch thick. you do not need  to flour the surface, for the dough is oily and will not stick. Cut into  rounds about 3 1/4 inchs in diameter. Make a hole in the middle with yur  finger and pull out the ring, enlarging the hole. Leave the dough rings on  an oiled tray for 1/2 hour to rise. Deep-fry in batches in 2 inches of oil  over medium-low heat so that they will not brown too quickly. Turn while  frying to brown all over. Drain on paper towels and dust with  confectioners sugar.    Recipe by: The Book of Jewish Food, Claudia Roden    Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on  Dec 12, 1998,

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Nutrition

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Serving Size: 1 Serving (1380g)
Recipe Makes: 1 servings

Calories: 3995
Calories from Fat: 1297 (32%)

Amt Per Serving		% DV

	Total Fat 144.2g	192 %
	Saturated Fat 28.9g	144 %
	Monounsaturated Fat 64.3g
	Polyunsanturated Fat 36.5g
Cholesterol 2115mg		651 %
Sodium 717.4mg		25 %
Potassium 1708.2mg		45 %
Total Carbohydrate 554g		163 %
	Dietary Fiber 16.9g	68 %
	Sugars, other 537.1g
Protein 120.1g		172 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3995

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