Cinnamon Doughnut Puffs

Mediterranean · 40 min · Easy · 6 servings

Cinnamon Doughnut Puffs

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Greek yeast puffs fried until hollow and crisp, then rolled in syrup, cinnamon and walnuts. Best eaten standing at the stove.

~480 cal per serving. Calories are approximate, per serving — a guide only.

Plan it:

Method

  1. 1

    Start the batter

    ⏱ 60 min

    Whisk the flour, yeast and a pinch of salt with the warm water into a thick, sticky batter, looser than a dough, thicker than a pancake mix. Cover and leave somewhere warm for an hour until bubbly and risen.

  2. 2

    Make the syrup

    ⏱ 8 min

    Warm the sugar with ⅔ cup (150 ml) water and the lemon juice in a pot until dissolved, then simmer 8 minutes. Keep it warm.

  3. 3

    Fry

    ⏱ 3 min

    Heat the oil to 350°F (175°C). Drop rough teaspoons of batter in (a wet spoon stops it sticking) and fry, turning, for 3 minutes until deep gold and hollow-sounding. Work in small batches so the oil stays hot.

  4. 4

    Syrup and serve

    Lift onto paper, then tip into a bowl, spoon over the warm syrup and toss with cinnamon and chopped walnuts. Serve immediately: they soften within minutes.

Notes

The batter must be properly risen and full of bubbles; a flat batter gives dense, greasy balls. Fry small: they puff considerably. These do not keep at all, which is the only real drawback.

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