Cardamon Funnel Cakes

Cardamon Funnel Cakes
2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamon
1/4 teaspoon salt
2 eggs, lightly beaten
1 to 1 1/4 cups milk
Combine flour, sugar, baking powder, cardamon, and salt in a mixing bowl. Combine
beaten eggs and 1 cup milk; pour into flour mixture and stir until smooth. If batter is too
heavy, add additional milk. Batter should pour in a heavy stream. Pour about 1/3 cup of
batter into funnel. (Hold finger over end as funnel is filled.) Hold funnel over preheated
oil in deep fryer; release finger and let batter pour into fryer in a circular pattern. Fry 1
1/2 minutes; turn and fry another 1 1/2 minutes. Fry one cake at a time. Continue until all
batter is used. Serve warm with powdered sugar or syrup.
Makes about 6
Sufganiyot
3/4 cup orange juice
1/2 cup margarine
1/4 cup sugar
2 packages dry yeast
3 1/2 cups flour
2 eggs, beaten
Dash of salt
Vegetable oil for frying
1 cup sugar
1 tablespoon cinnamon
In small saucepan, combine juice, margarine and sugar. Heat until margarine melts and
ingredients are blended. Cool the mixture until it is lukewarm. Add yeast to mixture in
saucepan and stir until dissolved. In large bowl, combine flour, eggs and salt. Add to
juice-yeast mixture. Mix well.
Turn dough onto lightly floured surface and knead until dough is smooth and elastic.
Place dough in greased bowl, cover with a cloth and let rise in a warm place for 1 to 1 1/2
hours.
Punch down. On lightly floured surface, roll dough to 1/2-inch thickness and cut
doughnuts using a 2-inch cutter. Place doughnuts on waxed paper about 1 inch apart and
let rise for another 30 to 45 minutes. Preheat oil in deep fryer. Fry in hot oil, a few at a
time, until golden. Drain well on paper towels. Combine 1 cup sugar and 1 tablespoon
cinnamon in a plastic bag and shake well. Then add fried doughnuts, a few at a time, and
shake until each is coated with the mixture.