| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Breads, Desserts, Greek |
50 |
Servings |
INGREDIENTS
| 1 |
|
Active dry yeast |
| 1 |
c |
Milk, lukewarm |
| 1 |
T |
Caster sugar |
| 1 |
|
Egg, beaten |
| 1/4 |
c |
Butter, melted |
| 2 |
c |
Plain flour |
| 1/2 |
t |
Salt |
|
|
Honey, warm |
|
|
Ground cinnamon |
INSTRUCTIONS
Dissolve yeast in 2 tablespoons of the lukewarm milk. Add remaining
milk, sugar, egg and lukewarm melted butter. Sift flour and salt into
a warm bowl and gradually stir in mixed liquids. Beat until smooth and
continue beating for 1 minute. Cover with folded cloth and leave in a
warm place for 1-1/2 hours until batter doubles in bulk with bubbles
on the surface. Stir well then drop teaspoonfuls into deep, hot oil
(190øC or 375øF) ~ do 4 to 5 at a time. Turn puffs to brown evenly
and remove with a slotted spoon (each puff takes about a minute to
cook.) Drain on absorbent paper and pile on to a plate. Drizzle each
layer with warm honey and sprinkle with cinnamon. Serve hot. Source:
The Greek Cookbook - by Tess Mallos (ISBN: 1 86302 015 2) Typed for
you by Karen Mintzias
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