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|Compressed yeast||1 Ounce|
|Warm water||1⁄4 Cup (4 tbs)|
|Hot water||1⁄4 Cup (4 tbs)|
|Plain flour||2 2⁄3 Cup (42.67 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Oil||2 Cup (32 tbs) (For frying)|
|Honey||3⁄4 Cup (12 tbs) (Syrup)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6242 Calories from Fat 4103
% Daily Value*
Total Fat 465 g714.7%
Saturated Fat 61.2 g306.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 286.7 mg11.9%
Total Carbohydrates 514 g171.4%
Dietary Fiber 12.5 g50.2%
Sugars 185.3 g
Protein 27 g54.9%
Vitamin A 0.5% Vitamin C 8.7%
Calcium 6.8% Iron 21.2%
*Based on a 2000 Calorie diet
Mix Saffron with the 1/4-cup hot water; let it stand for 10 minutes, stirring occasionally.
Add sifted flour and salt to the softened yeast and mix with the Vh -cups water until smooth.
Stir in the Saffron water.
Heat oil in pan for deep frying.
Pour about 1/4-cup batter at a time into a funnel, holding the finger at the base to stop batter from run- ning out immediately.
Pour the batter from the funnel in a circular movement into the hot oil, forming a pattern (of your own design).
Fry golden brown on both sides.
Drop them into the honey syrup to sweeten and glaze them.
Remove from syrup with tongs and drain on a wire rack.