Efrat's Notebook

Yemenite Doughnuts (Zalabia) Draft

Yemenite zalabia, pieces of soft yeast dough I stretch with wet hands and deep-fry for Hanukkah, finished with powdered sugar or colored sprinkles.

  • Prep20 min
  • Cook40 min
  • Rest2 hr 30 min
  • Total3 hr 30 min
  • KashrutParve

What you need

Amount:×1

Dough

For frying and topping

How I make it

Dough

  1. Put the yeast in a bowl, pour ¼ cup of the water and 1 tablespoon of the sugar over it and let stand for a few minutes.

  2. Add the remaining sugar, the flour, the yolks and the salt and mix.

  3. Gradually mix in the rest of the water until the dough is smooth and even. You may not need all of it.

  4. Cover the bowl and let rise for 30 minutes.

  5. Turn the dough out onto a floured surface and knead for a few minutes to knock out the air. Let rise for 2 more hours.

Frying

  1. Wet your hands and pat the dough to moisten it.

  2. Heat oil for deep frying.

  3. Pull off cherry-tomato-size pieces, stretch them a little with your hands and fry for about 3 minutes per side, until golden.

  4. Lift out and sprinkle with powdered sugar or colored sprinkles.

Source: ChefEf (chefef.com)