- ˝ tbsp dry or ˝ cake yeast
- 1 cup lukewarm milk
- 6˝ cups sifted all-purpose flour
- 1 cup plus 1 tsp sugar
- 1 tsp plus a pinch of slat
- ˝ cup unsalted butter
- 2 eggs, beaten
- Confectioners' sugar
- Unsalted butter or oil for frying.
- Dissolve the yeast in the warm milk. Gradually add 1˝ cups
sifted flour, 1 tsp sugar, and a pinch of slat to form a soft
dough. Knead well, cover, and set aside to rise in a warm,
- When the dough has risen, cream together the butter and the
remaining 1 cup sugar. Gradually add the eggs, the dough, and 1
tsp salt. Work in 5 cups flour, kneading until the dough leaves
the sides of the bowl. Set aside to rise again.
- When the dough is well risen, roll out on a floured board to a
thickness of ˝ inch. Cut to triangles and lay on a floured board
- When well risen, drop the puffs into a deep kettle of boiling
butter or oil. Use a spoon to baste with the butter until brown.
Remove with a perforated skimmer and sprinkle with powdered sugar.
Source: The Jewish Holiday Kitchen by Joan Nathan