Recipes from Jeddah, Saudi Arabia, 1966 - 1972

4 1/2 cups warm water
4 1/2 tsp. yeast
2/3 cups sugar
2 tsp. salt
1/2 cup cooking oil
1/2 tsp. vanilla
2 lbs. flour
1 cup powdered milk
Oil for frying

Add yeast to warm water and let set 5 minutes.  Add sugar, salt, oil, and vanilla.  Gradually mix in flour and powdered milk.  Mix until dough is hard to stir.  Turn mixture onto a floured board and knead until it is like biscuit dough.  Place in greased bowl, cover and set in warm place to rise.  When risen, punch down, then roll out to 1/3 inch thick.  Cut with donut cutter and fry in deep oil until browned.

This dough also makes good rolls.

Donut Glaze

When donuts have cooled, make a very thin glaze with powdered sugar, water, and vanilla.  Dip donuts into glaze and place on waxed paper to dry.

Nancy Ackerman