Greek Doughnuts Recipe
Ingredients
| Yeast Dough: 2 teaspoons sugar | ||
| Warm milk | 1 Cup (16 tbs) | |
| 2 pkgs. activeidry yeast | ||
| All purpose flour | 4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Egg | 1 | |
| Warm water | 2/3 Cup (16 tbs) | |
| Grated peel of 1 lemon | ||
| Oil to deep-fry | ||
| Sugar | 1 Cup (16 tbs) (Syrup:) | |
| Honey | 1/3 Cup (16 tbs) (Syrup:) | |
| Water | 1/2 Cup (16 tbs) (Syrup:) | |
| Lemon juice | 1 Tablespoon (Syrup:) | |
| Pistachio nuts | 1/4 Cup (16 tbs), chopped (Syrup:) | |
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.
Chef
