Course : Greek
Serves: 50
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1 package active dry yeast
1 cup milk -- lukewarm
1 tablespoon caster sugar
1 large egg -- beaten
1/4 cup butter -- melted
2 cups plain flour
1/2 teaspoon salt
2 tablespoons honey -- warm
1 teaspoon ground cinnamon

Preparation / Directions:

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 (190C or 375F) - 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

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