Zalabiya Yemenite Chanuka Doughnuts Food

ZALABIYA -- YEMENITE CHANUKA DOUGHNUTS

Steps:

• Mix all the ingredients except for the water together.
• If you have to proof the yeast first (I don't) then proof it in a little warm water with some of the sugar.
• If using an electric mixer with a dough hook, start kneading the dough while slowly adding warm water, a little at a time, until you get a pliable, but slightly sticky dough.
• You don't want the dough to be stiff enough to pick up and throw at someone (don't laugh, it's been done before), but at the same time, you don't want the dough to be so gloopy you have to dish it out with a spoon.
• You want this to have a little substance, but still still to the bowl a bit, and to your hands.
• If you are working by hand, just read the above directions, but forget about the dough hook.
• First use a good, heavy wooden spoon, then start working and kneading with your hands.
• Let the dough rise until doubled.
• If you don't have enough patience for this, a good zap in the microwave for 30 seconds on high every 15 minutes or so should give that dough a good burst of energy.
• When the dough has doubled in bulk, punch it down (feels good, doesn't it), wipe the sticky dough off your hands, and let it rise until doubled again.
• Punch it down again.
• Pour about two inches of oil in a pot that's suitable for deep frying.
• I used a smallish pot and fried the zalabia two at a time.
• Pinch off a ping-pong ball-sized piece of dough.
• Shape it into a ball and then with your fingers, poke a hole and shape the dough into a doughnut.
• Fry in the hot oil, first on one side, then on the other, until golden brown.
• Be careful, they brown quickly.
• Drain on absorbent paper towels, and dredge with powdered sugar.

MAHLOUACH-YEMENITE PANCAKES

Steps:

• Mix together the flour, water, oil, vinegar, salt, and sugar. Knead lightly for about 10 minutes. Cover with a towel and let rest for 30 minutes.
• Divide the dough into 6 pieces and roll out 1 piece to a 9 by 9-inch square. Spread 1-2 tablespoons of the butter over the surface (more butter will make the finished bread richer and more flaky). Fold the dough in half to form a rectangle. Repeat with the remaining 5 pieces of dough. Pile the rectangles on top of each other, cover, and refrigerate for 30 minutes.
• Roll each piece again to a 9 by 9-inch square and fold in half. Stack, cover, and place in the refrigerator for 30 minutes. Repeat this procedure 3 more times. After the final fold, wrap the pieces in plastic wrap and refrigerate overnight.
• Roll out each piece of dough to a 9-inch circle. In a 9-inch frying pan with a lid, heat the remaining tablespoons of butter over a medium-low flame.
• Place 1 dough circle in the pan, cover, and cook for 3 minutes. Turn the dough over, cover, and cook another 3 minutes, or until golden brown. Remove and drain on paper towels. Repeat with the remaining dough. (You will not have to add more butter for frying, as the raw mahlouach are already quite buttery.).