Posted by Callies Biscuits on
The Quarantine has brought my children into the kitchen more than ever before. Hard to believe since they're already in the kitchen so much, right? Naturally, their concentration has been on sweets... every night!
Last week, we had a Greek Sunday supper. Cate wanted to make the dessert. Keeping with the theme, I asked her to test this recipe for me. So she made these Greek doughnut holes for us. The caveat was everyone had to eat them the way they were supposed to be served.
Of course, they're happy to eat basically anything rolled in cinnamon and sugar. However, the Greek way is to serve drizzled with honey and topped with crushed pistachios. I wanted to make sure we were following the authentic way. Well, they loved them!
There is a biscuit doughnut recipe in my cookbook. The original recipe uses refrigerated biscuit dough. This updated recipe is made using only three ingredients. It is simple, fresh, and was a hit!
- - 2 cups self rising flour
- 1/3 cup sugar
- 1 cup heavy whipping cream
- 2 teaspoons vanilla
- 3 cups frying oil
- Crushed pistachios
- 1. Preheat the oil in a small saucepan. Bring the oil to 350°F. Keep an eye on the temperature the entire time; do not let it go over 350°F.
1. In a large bowl, mix the flour and sugar together until well combined.
1. In a small bowl, whisk together the whipping cream and vanilla. Slowly add it to the flour mixture.
1. Mix the cream into the flour mixture until the dough comes together (it will be a tough dough).
1. Roll the dough into balls that are golf ball sized.
1. Carefully add the doughnuts to the oil; only 4 or 5 at a time. Fry the doughnuts for 1-2 minutes per side flipping halfway through.
1. Remove the doughnuts once golden brown and place on a cooling rack lined with paper towels.
1. If not serving immediately place doughnuts in a 250°F oven to keep warm.
1. If serving immediately, drizzle the doughnuts with honey and crushed pistachios on top and enjoy!