Kosher-for-Passover "Bagels"
  by Amy Rabb-Liu


Boil
   1/3 cup oil
   2/3 cup water
   1 T sugar
Turn off heat and add
   1 cup matzoh meal.
After matzoh meal is well mixed with liquid, add one at a time, 
stirring completely after each addition,
   3 eggs.
If batter is too moist, add more matzoh meal until batter holds 
its shape when formed into mounds. 
 
Lightly grease or oil or spray a baking sheet (or grease/oil/spray 
parchment paper on the sheet -- you really need the oil underneath 
the buns).  Form batter into about 16 small balls.  Place on baking 
sheet.  Poke a finger hole in the center of each bun. 
 
Bake in preheated 400-degree oven for 15 minutes, then reduce heat 
to 325 degrees and bake about 45 more minutes (maybe a little less time) 
until done.
 
(NOTE:  if you replace about 1/3 cup of matzoh meal with cake meal, 
the buns develop a texture like a popover, which is also excellent.  
If you add a bit more sugar to the batter you could use the "popover" 
style buns as a dessert casing, similar to an eclair shell.)