 |
 |
1.Dissolve the
fresh yeast in half a teacup of the warm water, add the
sugar to it, to activate, and let it stand for about 15
minutes in a warm place, until it starts to froth. The
liquid must
not be too hot as it will kill the yeast cells.
2.Sift the flour and salt into a bowl and empty the
dissolved yeast or the dried yeast into it, mixing
continuously. This can be done with an electric mixer.
Start adding the warm water, beating
all the time. The mixture should be thick but elastic. |
|
3. When almost all the water has been added (it may take 2-3
tablespoons less than the 300 ml), beat it for a few minutes
until it starts to bubble. Cover it with a thick towel and
leave in a warm place for about 2 hours, until it rises and
almost doubles in size. Have a cup of cold water ready into
which you can wet a teaspoon and also the fingers of your
hand each time.
4.Heat the oil until very hot but not smoking. Wet the
teaspoon so that the dough will not stick on it, take a
teaspoon of the dough, and, using your hand, push it down
into the hot oil (take care not to burn yourself!). Within
seconds it puffs up and rises to the surface. Repeat this
process, wetting the spoon each time, for about 6-7 fritters
at a time. Turn them over so they become golden all around -
it only takes 1 minute. Take them out with a slotted spoon
and drain on kitchen paper.
5. Serve 4-5 hot fritters on each plate, pour a tablespoon
of honey all over them and sprinkle on a lot of cinnamon.
They should be eaten immediately
and also they should not be left waiting once the syrupy
honey bas been spread on them. |
 |
|
|
 |
|
 |
 |
|
Ingredients:
- 5 g dried yeast
- 300 ml warm water
- 0.5 teaspoon sugar
- 250 gr. plain flour
- 0.25 teaspoon salt
- 300 ml sunflower oil ( for frying)
- 1.5 teaspoons cinnamon
Syrup
- 8 tablespoons honey
More about ingredients
|
|
|
|
|
