Brassados

• 1 tablespoon active dry yeast
• 3/4 cup sugar
• 2 large eggs
• 2 teaspoons salt
• Zest of 1/2 orange
• Zest of 1/2 lemon
• 2 tablespoons orange-blossom water
• 1 teaspoon orange extract
• 3 1/2 tablespoons butter or pareve margarine, cut into small pieces
• About 3 to 3 1/2 cups all-purpose flour

1. Put the yeast, 1 tablespoon of the sugar, and 1/2 cup warm water in the bowl of an electric mixer fitted with a dough hook.
2. When the yeast and sugar are dissolved, whisk in the eggs, the salt, the rest of the sugar, the zests, the orange-blossom water, and the butter or margarine.
3. Gradually add the flour, beating with the dough hook to incorporate.
4. When the dough holds together, turn it out onto a floured surface and knead until smooth.
5. Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 3 hours.
6. Remove the dough from the bowl.
7. Pull off two small pieces of the dough, each about the size of a walnut, and roll them out with the palms of your hands into two snakes about 8 inches long.
8. Pinch the two strands together at one end, and twist one strand over the other until you have a long chain.
9. Squeeze the two ends together to make a ring.
10. Repeat with the remaining dough, to make twelve rings.
11. Bring a large pot of water to a boil, preheat the oven to 350 degrees, and line two baking sheets with parchment paper.
12. Drop four of the brassados into the boiling water, and cook for about 30 seconds.
13. Remove to a rack, and repeat with the rest of the dough, cooking four at a time.
14. Once the rings have all been boiled and left to dry for a few minutes, gently transfer them to the lined baking sheets.
15. Bake in the center of the oven for about 25 minutes, or until golden and crisp.
16. Let cool on a baking rack.

active dry yeast, sugar, eggs, salt, orange, lemon, orangeblossom water, orange extract, butter, flour

Taken from www.epicurious.com/recipes/food/views/brassados-373974 (may not work)