Greek · Dessert
Greek Honey Puff Donuts
A lightened take on loukoumata, the honey-soaked Greek fritters served at festivals and name-day celebrations, here made with a yogurt-enriched yeasted batter that fries up light and airy, then finished with warm honey, cinnamon and crushed walnut.
$0
15 minsPrep
8 minsCook
68 minsTotal
MediumLevel
Nutrition per serving
253Calories
5.3gProtein
13.2gFat
29.9gCarbs
8.2gSugar
2.1gFiber
201mgSodium
2mgChol
1.8gSat Fat
103mgPotassium
31mgCalcium
1.4mgIron
0.1mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Greek Beer (Mythos or Alpha)
local
Greek Coffee (Elliniko)
international
vegetarian
sweet-spot
Instructions
1
Whisk the all-purpose flour, whole wheat flour, dried yeast and salt together in a bowl.
2
Stir in the Greek yogurt and warm water and beat until a loose, sticky batter forms; cover and leave somewhere warm for 45 minutes until bubbly and risen.
3
Heat the sunflower oil in a small pan to 180°C, using a thermometer to hold the temperature steady.
4
Wet your hand or a spoon and drop walnut-sized portions of the batter into the hot oil, frying in small batches of 3-4 so the oil temperature doesn't drop.
5
Fry each puff for about 2 minutes, turning once, until deep golden brown and cooked through, then lift out onto a wire rack set over paper towels to drain.
6
Warm the honey gently until runny, then drizzle it over the warm puffs.
7
Dust with the ground cinnamon and scatter over the crushed walnut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.4 oz40g all purpose flour
- 0.5 oz15g whole wheat flour
- 0.1 oz2g yeast dried
- 1.1 oz30g greek yogurt
- 0.9 oz25g warm water
- 0 oz1g salt
- 8.8 oz250g for frying sunflower oil
- 0.6 oz18g honey
- 0 oz1g cinnamon ground
- 0.2 oz6g crushed walnut
