Doughnuts : A Review And Loukoumades - Deep-fried Honey-Cinnamon Puffs/ Doughnuts
I’m sure most of you know Lara. She is a Seattle based writer and food photographer who also conducts photography workshops, blogs at [Cook & Eat](http://www.laraferroni.com/category/cookand
Ingredients
- 1/2 tbsp active dry yeast
- 3/4 cup water lukewarm
- 3/4 cup all purpose flour
- pinch superfine sugar
- pinch salt
- 1 large (about 225 gm) half potato baking , peeled and cut in
- 1/4 cup honey
- 2 tbsps lemon juice freshly squeezed
- 1/4 tsp cinnamon ground
- vegetable oil for frying
Instructions
- In the bowl of a stand mixer, add the yeast to the water. Stir to distribute the yeast. Add 1/4 cup of the flour, along with the sugar and salt. Stir again, cover, and let sit for 20 minutes in a warm place.
- Boil the potato until it is easily pierced with a fork. Drain, cool, and mash well.
- Add the potato and remaining flour to the yeast mixture. With the paddle attachment or dough hook, beat to form a smooth, wet dough. Cover the bowl and let sit until the batter has thickened, about 2 hours.
- Meanwhile, make the syrup in a heavy bottomed pot by stirring together the honey, lemon juice, and cinnamon with a splash of water. Boil on low-medium heat until the mixture thickens, about 10 minutes. Set aside.
- Heat at least 2 inches of oil in a heavy-bottomed pot until a deep-fat thermometer registers 360F (182C). Drop in heaping teaspoon-size dollops and fry, turning occasionally, until theyu2019re golden and puffed, about 1 minute. Drain on a paper towel and cool slightly.
- To serve, place the puffs in a bowl and drizzle with the syrup.
Notes
