Best Greek Doughnuts Svinghi Recipes

GREEK DONUTS WITH HONEY

Steps:

• For the donuts: In the bowl of a stand mixer fitted with the whisk attachment, combine the warm water, yeast and pinch of the sugar and whisk to combine. Let stand until the yeast is very foamy, about 10 minutes.
• Next, add the flour, warm milk, olive oil, salt and remaining sugar and mix until a smooth batter forms, 2 to 3 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Set up your grill for even heat. If using a charcoal grill, build the coals evenly. If using a gas grill, heat both sides evenly.
• For the honey syrup: In the meantime, in a small saucepot on the grill, combine the honey, orange peels, orange juice, sugar, cinnamon and a pinch of salt. Bring to a strong simmer and stir to dissolve the sugar. Simmer for 15 minutes, then remove from the heat and set aside.
• Heat 4 to 6 inches of canola oil to 350 degrees F.
• When the batter is ready, dip a small ice cream scoop into the hot oil to coat, then scoop some of the batter out. Drop into the hot oil and repeat until the donuts are frying comfortably in an even layer. You may need to do this in 2 to 3 batches depending on the size of your pot so you do not overcrowd the pot. Fry until golden brown on all sides and puffed, about 2 minutes per side, using a spoon to flip them. Remove to a draining rack and repeat with the remaining batter.
• After the donuts have drained of excess oil, transfer them to a serving platter. Pour the honey syrup all over and sprinkle with the pistachios.

GREEK DOUGHNUTS (SVINGHI )

Steps:

• Place butter in a small saucepan.
• Add water, salt, 2 tablespoons sugar, and orange rind.
• Bring to a boil.
• Add all the flour at once.
• Stir until smooth.
• Cook, stirring until the mixture leaves sides of pan and forms a ball that does not separate.
• Remove from heat and cool until lukewarm.
• Add eggs, one at a time, beating after each addition till smooth.
• Drop dough from a teaspoon into plenty of hot olive oil.
• Cook over a moderately slow heat only as many doughnuts at a time as will float easily in the oil.
• As soon as doughnuts rise to surface, turn with a long handled fork or slotted spoon.
• Turn often until golden colored.
• Remove with a slotted spoon to drain oil and place on paper towels to absorb excess oil.
• Prepare syrup: Boil 2 cups sugar, 1 cup water and 1 tablespoon lemon juice for 10 minutes.
• Pour the syrup over doughnuts and sprinkle with cinnamon.
• Best served warm but room temperature is OK.

ITALIAN SFINGI (ITALIAN DOUGHNUTS)

Steps:

• Mix flour, sugar, and baking powder.
• Add eggs, water, and vanilla; mix well.
• Drop batter by tablespoons in hot, deep oil.
• If oil is hot enough, sfingi will cook and turn over without help.
• If not, turn with a large spoon to brown on both sides.
• Add as many sfingi that will fit in skillet or deep-fryer.
• Fry until golden brown.
• Drain on paper towels.
• Combine powdered sugar and cinnamon.
• Sprinkle warm sfingi with powdered sugar and cinnamon mixture.
• Delicious served warm!