These traditional Greek doughnut puffs are slightly crispy on the outside but soft and fluffy on the inside. They are delicious, slightly sweet and perfect when sprinkled with cinnamon on top. Drizzle some agave or maple syrup on them and garnish with walnut crumbs!
Ingredients to make about 20 puffs:
- 150 grams (2/3 cup) of gluten free self raising all purpose flour
- 150 ml (3/4 cup) of warm water that your finger can stand (not too hot)
- 1/2 Tablespoon of dry yeast
- 1/8 teaspoon of sea salt
- 1/8 teaspoon raw cane sugar
- 1 tablespoon of ground flax seed with 3 tablespoons of water or 2 teaspoons of egg substitute with 40 ml of water
- Sunflower oil for the frying
In a bowl, mix the flour, salt and sugar; whisk. Combine the water with the yeast. Mix the egg substitute or the ground flaxseed with the water and then mix all the ingredients together in the bowl. Cover the liquid mixture with membrane and let it rest to rise in a warm place for about an hour.
When the hour passes, if the mixture has too much liquid add some flour to make it thicker. This will help make the puffs puffy.
In a small but not too wide sauce pan, pour about half a liter of sunflower oil and place the pan over medium heat.
Once the oil is hot, pour a tablespoon of the mixture into the oil in a stationary location (meaning don’t scatter or swirl the batter into the oil). You should be able to make up to three puffs simultaneously. Make sure they do not collide with each other or they will stick together! The puffs will elevate to the top of the oil very quickly! Allow it to simmer until it turns a light gold color, then flip it over to the other side for a few seconds. Using a draning spoon (one with holes in it) remove the puffs from the oil allowing the excess oil to drain on the way out. Allow them to cool on a plate lined with paper towel so the towel can absorb the rest of the excess oil.
Sprinkle cinnamon on top and drizzle with your choice of agave or maple syrup and serve!