A Greek specialty - served with strong black coffee to complement the sweet, moist, nutty flavour of these delectable morsels.
INGREDIENTS: Preparation Time : about 30 minutes
Cooking time : about 5-10 minutes
- ½ pot of water
- ¾ oz fresh yeast
- 12 oz flour
- ½ tsp ground cinnamon
- Small pinch of salt
- 6 tbsp warm milk
- 2 eggs, beaten
- vegetable oil, for deep-fat frying
- 2 oz sugar
- 1 tsp ground cinnamon
- 4 oz blanched almonds, toasted and finely chopped
- For the syrup:
- 8 oz clear honey
- 4 oz sugar
- 1 tbsp lemon juice
- 1 cinnamon stick
STEPS:
-
Place 1/2 the lukewarm water in a small bowl and sprinkle the yeast over it. Stir well until all the yeast has dissolved, cover, and set aside in a warm place for 15-20 minutes, or until the mixture is frothy.
-
Sift the flour with cinnamon and salt into a mixing bowl and make a well in the center. Pour in the frothy yeast mixture, the milk, and the remaining lukewarm water.
-
Gradually stir in the flour mixture from the sides of the bowl, then beat in the eggs to form a smooth batter. Beat the batter vigorously until bubbles appear on the surface. Set aside.
-
Make the syrup. Place all the ingredients in a medium-sized saucepan. Heat and boil the syrup for about 10 minutes. Allow to cool, then remove the cinnamon stick and set aside.
-
Heat the oil for deep frying. Carefully place the batter, 1 tbsp at a time, into the hot oil and fry the doughnuts in batches for 3-5 minutes, or until puffed and golden brown, turning them as they cook. Continue with the remaining batter, and using a slotted spoon, transfer the cooked doughnuts to a dish lined with absorbent paper to drain.
-
Mix together the sugar and ground cinnamon on a plate and roll each hot doughnut in the mixture to coat. Either arrange the doughnuts in a shallow serving dish, pouring the syrup over the doughnuts and allowing to stand for about 1 hour before scattering over the chopped almonds; or pile the doughnuts on to a plate and scatter with the chopped almonds, and serve the syrup separately.
-
Finished.
A Greek specialty - served with strong black coffee to complement the sweet, moist, nutty flavour of these delectable morsels.
INGREDIENTS: Preparation Time : about 30 minutes
Cooking time : about 5-10 minutes
Cooking time : about 5-10 minutes
- ½ pot of water
- ¾ oz fresh yeast
- 12 oz flour
- ½ tsp ground cinnamon
- Small pinch of salt
- 6 tbsp warm milk
- 2 eggs, beaten
- vegetable oil, for deep-fat frying
- 2 oz sugar
- 1 tsp ground cinnamon
- 4 oz blanched almonds, toasted and finely chopped
- For the syrup:
- 8 oz clear honey
- 4 oz sugar
- 1 tbsp lemon juice
- 1 cinnamon stick
STEPS:
-
Place 1/2 the lukewarm water in a small bowl and sprinkle the yeast over it. Stir well until all the yeast has dissolved, cover, and set aside in a warm place for 15-20 minutes, or until the mixture is frothy.
- Sift the flour with cinnamon and salt into a mixing bowl and make a well in the center. Pour in the frothy yeast mixture, the milk, and the remaining lukewarm water.
- Gradually stir in the flour mixture from the sides of the bowl, then beat in the eggs to form a smooth batter. Beat the batter vigorously until bubbles appear on the surface. Set aside.
- Make the syrup. Place all the ingredients in a medium-sized saucepan. Heat and boil the syrup for about 10 minutes. Allow to cool, then remove the cinnamon stick and set aside.
- Heat the oil for deep frying. Carefully place the batter, 1 tbsp at a time, into the hot oil and fry the doughnuts in batches for 3-5 minutes, or until puffed and golden brown, turning them as they cook. Continue with the remaining batter, and using a slotted spoon, transfer the cooked doughnuts to a dish lined with absorbent paper to drain.
- Mix together the sugar and ground cinnamon on a plate and roll each hot doughnut in the mixture to coat. Either arrange the doughnuts in a shallow serving dish, pouring the syrup over the doughnuts and allowing to stand for about 1 hour before scattering over the chopped almonds; or pile the doughnuts on to a plate and scatter with the chopped almonds, and serve the syrup separately.
- Finished.
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