- Prep Time
- 6-8 ServingsServings
- 1 cup raisins
- ½ cup grappa, or rum
- 15 grams (1/2 oz) active yeast if using pastry flour (25 grams if using all-purpose)
- 2 cups warm water
- 4 cups pastry flour (it’s lighter than all-purpose and will rise better, but all-purpose can be used)
- 1/3 cup sugar (plus more for decorating)
- 1/2 cup pine nuts
- grated zest of one orange
- 1½ tablespoons candied etrog (optional)
- pinch of salt
1 Allow the raisins to plump in the rum or grappa for 30 minutes, then drain.
2 Dissolve the yeast in the water (which must be warm: you can use 1 cup of cold water and 1 cup of very hot water to reach the perfect temperature). Add 1/2 of the flour and allow to rest for 30 minutes in a warm area.
3 Then add the rest of the ingredients and mix until just combined. The mix will be just slightly thicker than a waffle batter. Let rest for 3 hours.
4 Heat at least 3 inches of peanut or olive oil in a wide pan with tall sides, and fry the batter by dropping spoonfuls into the hot oil. Fry until golden. Drain on a double or triple layer of paper towel, and dust with sugar.
As published in Joy of Kosher with Jamie Geller (Bitayavon Winter 2011) - Subscribe Now