Szőke Judit - Kiss Kitti: A kóser konyha. Skanzen füzetek 3. (Szentendre, Szabadtéri Néprajzi Múzeum, 2010)

HANNUKA DOUGHNUT LT) L_ I z LU • 3dl milk • 3dkg Leaven Q LU • 1 tablespoon icing sugar • 5dkg butter C£ • 5dkg butter O z • 2 egg yolks • 1V2dl rum • a pinch of salt • 1/2kg flour Let run the leaven with lukewarm milk and icing sugar. Butter, egg yolks, salt, rum and the leaven and milk are added to the flour and we make firm and smooth dough. Cover it with a kitchen towel and let rise one and a half of its size at a warm place. Stretch it out finger thick on a board with some flour on it and cut it out with a glass or a doughnut cutter. The doughnuts are left to rise for some more time and then they are fried in hot oil in a covered pan. When one half of the doughnuts have fried turn them and fry the other halves without the lid. When they are ready take them out and serve them topped with vanilla icing sugar.

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3 (Szőke Judit) 52 31 Recipe of Maria R. Pataki