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Greek doughnuts

July 22, 2008

From delicate and fragile to crunchy and chewy, Greece is known for its confections, cakes, and cookies. Made with an abundance of honey, nuts, fruits, and creams, these mouth-watering treats will tempt the sweet tooth of just about anyone.

Greek desserts recipes, on the contrary, are not as ancient as the race. Many of the dessert recipes have been influenced by Turkey and the middle-east. Baklava is the most famous dessert, with layers of richness and laced with honey syrup. Another greek speciality is Phyllo or Filo, a paper-thin pastry made with layers of butter. It is often combined with nuts, syrups and honey.



Serves 4 (makes about 20)
INGREDIENTS

• Doughnuts
   160g plain flour
   pinch each of salt and sugar
   9g fresh yeast
   2/3 cup lukewarm water
   Macerated strawberries
• Strawberries
   1 x 250g punnet fresh strawberries
   100g icing sugar
   175ml pink sparkling wine

Special note: Using your fingertips, take the amount of batter you need for one doughnut. Flick your wrist and snap the batter into the palm of your hand and with your arm over the deep fryer - from a height - being careful not to burn yourself, gradually make a fist starting with your index finger and then the rest of your fingers, squeeze the batter out with speed so the doughnut forms its shape upon impact in the hot oil. The snap technique comes with practice.

PREPARATION

• Dougnuts

  1. Place flour, salt and sugar into a large bowl.
  2. In a medium bowl dissolve the yeast with the lukewarm water then pour on to the dry ingredients and whisk until smooth. Cover with cling film and leave in a warm place to prove (rise).
  3. Preheat deep fryer to 180C.
  4. Once the dough has doubled in size, using your hands, squeeze golf-ball size doughnuts straight into the deep fryer (see note). Cook evenly, stirring continuously, until golden brown.
  5. Serve and eat immediately with macerate strawberries (see recipe right). Don’t let them go soggy.

• Macerated strawberries

  1. Place all ingredients in a 2 litre stainless steel bowl, seal tightly with cling wrap.
  2. Place bowl over a large pot of simmering water for approximately one hour until strawberries are soft. Allow to cool before serving.
Source: Cuisine.com Author: George Calombaris

Written by alice · Filed Under Recipes 

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