LENI LAMARCHE'S CHANUKA BURMUELOS
SERVES EIGHT TO TWELVE

2 teaspoons dried yeast
2 1/4 cups warm water
1/2 teaspoon sugar
1/4 teaspoon salt
2 cups flour
1 tablespoon canola or vegetable oil, plus more for frying
3/4 cup honey
3 tablespoons water

Dissolve the yeast and the sugar in 1/2 cup of warm water. Let rest and then check to
make sure the yeast is active -- it should have developed small bubbles on its surface. If
so, mix in the remaining water, and then stir in salt and the flour 1/2 cup at a time. Stir in
the oil and continue stirring by hand until the mixture is smooth. The dough will be wobbly
and sticky. Cover the bowl and let it rest in a warm, draft-free spot for 1 hour, or until the
dough has doubled in volume.

Heat 3-4 inches of oil to 365 degrees in an electric fryer or a heavy-bottomed saucepan.
(A piece of dough tossed into the oil should bubble furiously and develop a little within 30
seconds.) Have ready a small bowl of water. Dip hands into the water, shake off the
excess and grab a piece of dough, approximately 2 tablespoons in volume. Work the
dough into a ball, and then open it into a doughnut shape and carefully lay it in the oil.
Repeat 2 or 3 times, making sure not to crowd the fritters. Cook about 1 1/2 minutes on
each side, until the fritters are light amber brown all around. Remove to paper towels to
drain. Finish cooking the rest of the dough in this manner.

Heat the honey and the water until they are blended and hot.
Arrange the fritters on a plate, and drizzle honey generously on them all, or dip individual
fritters into the honey sauce.