30 g Compressed yeast; -=OR=-
1 pk -Active dry yeast
1 cup Milk; lukewarm
1 Tbs Caster sugar
1 Egg; beaten
1/4 cup Butter; melted
2 cup Plain flour
1/2 tsp Salt
Honey; warm
Ground cinnamon


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 (190øC or 375øF) ~ 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) Typed for you by Karen Mintzias