Xerodeana

Delicious little Greek doughnuts.

Aunty Maggi says:

‘I loved making these with Stede. Such fun as a kid, to see them puff up and making funny shapes.
If I remember rightly Stede said they were made for New Year and traditionally you would throw some on the roof to ward off the devils”

We think they are too good to waste on the devils. 

XERODEANA

SERVES: MAKES APPROX 30

PREP TIME: 10 MINS - (1 & 1/2 HOURS FOR DOUGH TO RISE)

COOKING TIME: 2 MINS TO FRY - 10 MINS FOR EACH BATCH

EATING TIME: APPROX 1 MINS (THEY ARE SOOOOO GOOD)

INGREDIENTS :

For the Syrup:
1 Cup Sugar
1 Cup Water
2 Cinnamon Sticks 
3 or 4 Cloves

For the Dough:
225g Self Raising Flour
225ml Water
1 teaspoon yeast
Oil for frying (sunflower or vegetable)

METHOD :

Put all the syrup ingredients into a small pot, bring to a boil, then simmer for 10-15 minutes. 

Put the dough ball ingredients in a bowl and beat together. The consistency should be a little stiffer than pancake batter. 

Cover and allow to rise to double in volume (about 90 minutes).

In a pan heat enough oil for deep frying. Take a spoonful of the dough and fry a few at a time in the hot oil till golden and puffed up. This should only take a couple of minutes. Give them space to expand and not stick together.

Remove with a slotted spoon onto a dish and repeat till you have used all the dough. 

While they are still hot, drizzle with the hot syrup.  If the syrup is not hot it will crystallise. 

Ready to eat. 

Alternatively you can dust with icing sugar instead of the syrup. 

Enjoy xx