| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Greek, Desserts, Breads |
50 |
Servings |
INGREDIENTS
| 30 |
g |
Compressed yeast; -=OR=- Active dry yeast |
| 1 |
c |
Milk; lukewarm |
| 1 |
tb |
Caster sugar |
| 1 |
|
Egg; beaten |
| 1/4 |
c |
Butter; melted |
| 2 |
c |
Plain flour |
| 1/2 |
ts |
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 (190°C or 375°F) ~ 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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