Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

30 g Compressed yeast; -=OR=-
1 pk -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

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 (190øC or 375øF)
~ 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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