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Russian Haruschee doughnuts, iranian, russian, uzbekh 2 cup all-purpose flour 1/3 cup sugar 3 eggs 1/2 teaspoon almond flavoring 1 oil Mix sugar and eggs together in mixing bowl. Add about 2 cups flour (depending on size of eggs). Add almond flavoring. Roll out paper thin (the thinner the better). Cut into rectangles about 1 1/2" x 5" and make a 2" slit longways in each pastry strip. Pull one end of strip through slit to make a "bow-tie". Fry a few at a time in medium hot deep fat until lightly colored. They will float to top when about ready to be turned. Turn only once. When ready, remove from hot oil and drain on paper towels. Sprinkle on both sides with sugar or sifted powdered sugar while still warm. The thinner the dough is rolled, the crisper the pastries will be. The Ellis Island Immigrant Cookbook From: Mary Riemerman Date: 30 Oct 97 National Cooking Echo Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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