Recipe - Beigele

Three fourths cup Oil
Three fourths cup Sugar
3 Eggs
3 teaspoon Baking powder
5 cup Flour; up to 6
One half cup Orange juice
1 teaspoon Vanilla extract
Anise according to taste

This recipe is from a very fine woman, Chaya Ben Yehuda from South
Africa. She and her husband, Nissim, served as volunteers on Kibbutz
Rosh Tzurim for more than twenty years. This was her standard fare
for all simachot on the kibbutz.

Knead the dough together. Break off small pieces and form into pretzel
shape or just into small circles. Brush with beaten egg and sprinkle
with sesame Bake in a moderate oven until golden brown.

This recipe makes a large quantity and it takes a lot of patience to
keep standing there and forming the knots...it is a good rainy day
project to do with the kids.

Posted to JEWISHFOOD digest by Helen Ring aring@shani.net on Dec
30, 1998, converted by MM_Buster v2.0l.