It’s time for some yummy sfiggoi, (dough puffs.)
This recipe is similar to loukoumathes, except that the dough recipe is basic for pate a choux. Serve these yummy pastries with a touch of honey and cinnamon or dust with confectioners sugar.
Sifiggoi- (Dough puffs) Recipe-
1 cup water
1/4 teaspoon salt
1/4 pound of unsalted butter
1 cup sifted bread flour
1 tsp of vanilla flavoring
vegetable oil for frying
In a medium saucepan, bring the water, salt, and butter to a boil. Pour in the flour.
Stir the mixture constantly with a wooden spoon, until the paste pulls away from the sides of the pan and forms a ball.
Remove the pan from heat, and let it cool for several minutes. Once the paste has cooled, beat the eggs, and add a little bit at a time to the paste. Beat the eggs and vanilla into the paste, and making sure the ingredients are combined. The dough will be quite shiny.
In a deep pot, heat about 3 cups of vegetable oil. Break off teaspoons of the paste, and drop in the hot oil. Fry the puffs until golden brown in color. Remove the sfiggoi with a slotted spoon and drain on a paper towel. Top it off with confectioners sugar or honey and cinnamon.
- Pate a Choux Recipe (Cream Puff Pastry) (sweetmelangeblog.wordpress.com)
- Easter Cookie Recipes, Easter Sugar Cookies (potterybarnkids.com)
- Choux savoir-faire: Versatile French pastry is easy and impressive (o.canada.com)