Greek Doughnuts Recipe
Would you like to try a highly appreciated greek doughnuts recipe? It is a great dessert. If there is one greek dish that is unanimously regarded as the best in flavor, it is this greek doughnuts. Make this greek doughnuts popular amongst your friends and let them know how good it tastes.
Ingredients
Yeast Dough: 2 teaspoons sugar
1 cup (250 ml) warm milk (110°F, 43°C)
2 pkgs. activeidry yeast
4 cups (450 g) all-purpose flour
1/2 teaspoon salt
1 egg
1-2/3 cups (375 ml) warm water (110°F, 43°C)
Grated peel of 1 lemon
Oil to deep-fry
Syrup:
1 cup (225 g) sugar
1/3 cup (100 g) honey
1/2 cup plus 1 tablespoon (150 ml) water
1 tablespoon lemon juice
1/4 cup (25 g) chopped pistachio nuts
Directions
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Beat egg, warm water and lemon peel in a medium bowl.
Stir in yeast mixture.
Pour into flour mixture; beat to an elastic batter.
Cover and let rise in a warm place 20 minutes.
Beat thoroughly.
In a deep frying pan, heat oil to 375°F (190°C).
Using a wet tablespoon, take small spoonfuls of yeast batter and carefully drop into hot oil, 3 or 4 at a time.
Dip spoon in cold water before taking each spoonful.
Fry doughnuts about 4 minutes, turning once.
Drain on paper towels and keep warm while cooking remaining doughnuts.
To make syrup, put sugar, honey, water and lemon juice into a medium saucepan.
Stir constantly over low heat until sugar has dissolved.
Increase heat and boil 5 minutes, until syrup is quite thick.
Pour over warm doughnuts; sprinkle with pistachios.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Beat egg, warm water and lemon peel in a medium bowl.
Stir in yeast mixture.
Pour into flour mixture; beat to an elastic batter.
Cover and let rise in a warm place 20 minutes.
Beat thoroughly.
In a deep frying pan, heat oil to 375°F (190°C).
Using a wet tablespoon, take small spoonfuls of yeast batter and carefully drop into hot oil, 3 or 4 at a time.
Dip spoon in cold water before taking each spoonful.
Fry doughnuts about 4 minutes, turning once.
Drain on paper towels and keep warm while cooking remaining doughnuts.
To make syrup, put sugar, honey, water and lemon juice into a medium saucepan.
Stir constantly over low heat until sugar has dissolved.
Increase heat and boil 5 minutes, until syrup is quite thick.
Pour over warm doughnuts; sprinkle with pistachios.
