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OREJAS DE HAMAN/ OZNI HAMAN

OREJAS DE HAMAN/ OZNI HAMAN

  • 3 eggs
  • 2 tablespoons caster (superfine) sugar
  • 2 tablespoons vegetable oil
  • 2 tablespoons almond milk (or alternative)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Grated zest of ½ a lemon
  • 2 cups (approximately) plain (all-purpose) flour

In a large bowl whisk together the eggs, sugar, oil, almond milk, cinnamon, salt, and lemon zest until well combined. Gradually add in the flour a bit at a time until a soft dough is formed.
Tip the dough out of the bowl and knead for 5- minutes until you have a cohesive smooth dough. Place in a bowl and cover with a clean towel. Set aside at room temperature for 30 minutes.

Heat oil in a deep fat fryer or in a pot, make sure oil is at least 2 inches deep and heated to 375.
Divide the dough into 4 equal quarters. Working with one quarter at a time, roll out the dough on a well-floured surface using a well-floured rolling pin, as thinly as possible. Using a 3-inch cookie cutter cut out circles of super-thin dough, Pinch the dough together in the center making the ear shape.

Fry the ear-shaped pastry in the hot oil, for about a minute on each side, until puffed up and golden.

Drain the Ozni Haman on a cooling tray and dust well with icing sugar. Serve on the day they are made.