Recipe: Hanukkah Fritters (Bumuelos De Hanuka)

HANUKKAH FRITTERS (BUMUELOS DE HANUKA)

1 tablespoon active dry yeast
2 cups lukewarm water
1 teaspoon sugar
1 cup additional sugar
3 cups flour
1/4 teaspoon salt
1 1/2 tablespoons anise or fennel seeds (or 2 tablespoons ouzo or raki or arak or anisette or pernod)
1 egg, beaten
1/2 cup honey
1 cup cold water
peanut or safflower oil (for deep frying)
sesame seeds (for sprinkling)

Dissolve the yeast in the lukewarm water mixed with the sugar. Set aside to proof (about 10 minutes). The yeast is ready when it is bubbly.

Mix the flour, half of the sugar, salt, and anise or fennel seeds (if using) in a mixing bowl. Add the egg, yeast mixture, and liqueur (if using) and knead into a dough. Continue kneading for about 10 minutes. Roll into a ball, place in an oiled mixing bowl, and cover with a damp cloth. Set aside in a draft-free place like an unlit oven to rise until doubled in bulk (about 1 1/2 hours).

While the dough is rising, prepare the syrup:
Dissolve the honey and remaining additional sugar in the cold water in a saucepan. Bring to a boil and cook until thick enough to coat the back of a spoon. Keep the syrup warm over very low heat while you make the fritters.

After the dough has sufficiently risen, punch it down and knead it again.

Pour oil into a wok to 2 inches deep or into a deep fryer to 3 inches deep and heat it until just before smoking. Take 1 heaping teaspoon of dough and roll it into a ball. Place it in the sizzling oil. Repeat, frying a few at a time. Do not crowd fritters as they cook. They will puff up until about doubled in size. Turn once during frying. They are done when golden in color. Drain on paper towels.

TO SERVE:
Place 2 or 3 on a plate. Ladle a little of the warm syrup over them and sprinkle with sesame seeds.

Makes 25 to 30
Source: The Sephardic Kitchen: The Healthy Food and Rich Culture of the Mediterranean Jews by Robert Sternberg