Ingredients Jump to Instructions ↓

  1. 30 g Compressed yeast; -

  2. 1 pk -Active dry yeast

  3. 1 c Milk; lukewarm

  4. 1 tb Caster sugar

  5. 1 Egg; beaten

  6. 1/4 c Butter; melted

  7. 2 c Plain flour

  8. 1/2 ts Salt

  9. Honey; warm

  10. Ground cinnamon

Instructions Jump to Ingredients ↑

  1. Dissolve yeast in 2 tablespoons of the lukewarm milk. Add remaining milk, sugar, egg and lukewarm melted butter.

  2. Sift flour and salt into a warm bowl and gradually stir in mixed liquids.

  3. 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.

  4. Stir well then drop teaspoonfuls into deep, hot oil (190?

  5. 5? 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.)

  6. Drain on absorbent paper and pile on to a plate. Drizzle each layer with warm honey and sprinkle with cinnamon. Serve hot.

  7. Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2 Typed for you by Karen Mintzias —–


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