WEEKDAYS 1e|12c|p

Greek Donut Holes

Michael Symon
Servings: 18
30 to 60 min

This Greek treat will be a hit with the whole family. Try them is weekend.

  • Ingredients
  • step-by-step directions
Greek Donut Holes
  • For the Donuts:
  • 1 envelope dry yeast
  • 3/4 cup plus 2 tablespoons warm milk (105 - 115 degrees F)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 eggs (lightly beaten)
  • 2 tablespoons shortening
  • 1 tablespoon butter (softened)
  • 2 1/2 cups all-purpose flour
  • 1 quart vegetable oil for frying
Fillings for Donuts:
  • Lemon curd
  • Chocolate ganache
  • Strawberry jam
  • Cinnamon sugar (to sprinkle)
  • Cherry pie filling
  • For the Donuts: In a large bowl sprinkle yeast over warm milk with sugar and let stand for 5 minutes, or until foamy. Stir in salt, eggs, shortening, butter, and 2 cups of flour. Mix at low speed in mixer or stir with wooden spoon.
  • Beat in remaining flour a bit at a time, until the dough no longer sticks to the bowl. Knead flour about five minutes or until smooth and elastic. Place dough in a greased bowl and cover with a cloth. Set in a warm place to rise until doubled or set in fridge overnight.
  • Turn dough out onto floured surface and gently roll out to 1/2 inch thickness. Cut with a floured 1-inch cookie cutter. Cover loosely and let dough rise again until double in size.
  • Heat oil in a deep fryer to 350°F. Carefully place the donuts into the oil. Turn them over as they rise to the surface. Fry until golden brown on both sides.
  • Using a piping bag filled with the filling of your choice, insert the tip into the fried donut holes and fill with the assorted fillings. Garnish with cinnamon sugar.
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