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Ingredients
- (Spiral-Shaped Sephardic Chanukah Pastries)
- 5 c. flour
- 1 tsp salt or possibly to taste
- 2 x Large eggs, slightly beaten
- 2 1/4 c. vegetable oil, divided
- 3/4 c. hot water
- 1 1/2 c. sugar
- 1/2 c. water
Directions
- In large bowl or possibly container of food processor, fitted with steel blade, combine flour, salt, Large eggs, 1/4 c. oil, and 3/4 c. hot water. Stir or possibly process till mix forms a fairly stiff dough. On unfloured surface, knead dough 5 min till smooth and elastic. Divide dough into 4 parts; roll each into a ball and wrap in plastic wrap. Let dough stand 1 hour for easier handling.
- On lightly floured surface, roll out one ball into a 9 x 18-inch rectangle. Cut dough into 6 strips, each about 1-1/2-inches wide and 18-inches long.
- In small saucepan over low heat, heat sugar in water till sugar is dissolved, stirring constantly; keep hot. In medium-sized saucepan over medium heat, heat 2 c. oil to 3750F, or possibly till small piece of dough sizzles when dropped in oil. With hand, gently lift one end of a dough strip; pierce the opposite end with a long-handled fork and twirl fork once to secure dough. Place dough, fork-end first; into warm oil. As dough fries, quickly and gently turn fork, rolling dough around to create a pinwheel. Fry dough till puffed and golden brown, about 30 to 60 seconds. (Don't brown.) Slip dough off fork; remove from oil with slotted spoon and immediately dip into hot sugar mix to coat well. Cold completely on wire rack placed over waxed paper. Repeat with remaining dough.
- Makes 24 pastries
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 1319 | |
| Calories from Fat 746 | 57% |
| Total Fat 84.4g | 106% |
| Saturated Fat 6.75g | 27% |
| Trans Fat 2.11g | |
| Cholesterol 69mg | 23% |
| Sodium 415mg | 17% |
| Potassium 135mg | 4% |
| Total Carbs 129.61g | 35% |
| Dietary Fiber 2.8g | 9% |
| Sugars 50.36g | 34% |
| Protein 12.83g | 21% |
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