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Greek Doughnuts Recipe
|Warm milk||250 Milliliter (Warm Milk 110Â°F, 43Â°C)|
|Active dry yeast||2 Tablespoon (Packages)|
|All purpose flour||450 Gram (4 Cups)|
|Warm water||375 Milliliter (1 2/3 Cups 110Â°F, 43Â°C)|
|Lemon peel||1 Teaspoon, grated|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Sugar||225 Gram (1 Cup)|
|Honey||100 Gram (1/3 Cup)|
|Water||150 Milliliter (1 Cup)|
|Lemon juice||1 Tablespoon|
|Chopped pistachio nuts||25 Gram (1/4 Cup)|
Serving size: Complete recipe
Calories 3712 Calories from Fat 664
% Daily Value*
Total Fat 76 g116.6%
Saturated Fat 14.4 g72%
Trans Fat 0 g
Cholesterol 236.5 mg
Sodium 1186.4 mg49.4%
Total Carbohydrates 695 g231.6%
Dietary Fiber 21.8 g87.3%
Sugars 334.1 g
Protein 78 g155.8%
Vitamin A 12.9% Vitamin C 25.3%
Calcium 45% Iron 157.7%
*Based on a 2000 Calorie diet
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.
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.