Greek Doughnuts

You might think that doughnuts were created in America, but in fact you can find this popular food item in various cuisines around the world including China, Greece, Tunisia and even Holland. This recipe is easy to make and creates a hot and delicious dessert or snack that’s drizzled with lemony honey syrup.

Doughnuts
2 teaspoons caster sugar
250ml (1cup) warm milk
2 pkgs active dry yeast
4 cups self raising flour
½ teaspoon salt
1 egg
375ml (1& 2/3 cups) warm water
Grated peel of 1 lemon
Oil to deep fry

Syrup
200g (8oz) caster sugar
100g (4oz) honey
150ml water
Juice and zest 1 lemon
50g (2oz) chopped pistachio nuts

1. Stir 1 teaspoon of sugar and the dried yeast into the warm milk and allow to sit in a warm place.
2. Beat the egg into the warm water, and then add the remaining teaspoon of sugar and the lemon peel.
3. Add egg mixture into the yeast mixture then gradually sift in the flour.
4. Beat the yeast batter until it is a smooth elastic dough then allow it to rest for twenty minutes in a warm place covered.
5. Use a deep fat fryer or a deep sized sauce filled with vegetable oil and heat until it is 175 C (375 F).
6. Use a wet dessertspoon to drop 3 or 4 spoonfuls into the hot oil carefully.
7. Cook the doughnuts 3-4 minutes on each side then carefully turn them over.
8. Transfer the doughnuts onto paper towel and keep warm.
9. Make the syrup by combining all the syrup ingredients except the pistachio nuts and simmer gently for 5 minutes.
To Serve
Serve a 3 or 4 pieces per person and drizzle the syrup over the doughnuts and sprinkle with the chopped pistachio nuts.

Chef’s Tip
Before chopping the pistachio nuts you need to blanch them for 2-3 minutes in boiling (rolling) water then cool in cold water. The blue/grey skin should just rub off to reveal the striking bright green of the nut underneath. Dry them for a few minutes on paper towel before chopping.
A spoonful of cold vanilla ice-cream makes a nice contrast to the warm doughnuts.