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traditional Greek sugar doughnuts
Course: Breakfast, Dessert
Cuisine: Greek


  • 600 gr plain flour
  • 2 medium eggs
  • 9 gr dry yeast 1 sachet
  • 250 ml milk
  • 100 gr butter room temperature
  • 40 gr caster sugar
  • 8 grams salt
  • 1 tsp of vanilla extract
  • Sunflower oil for frying
  • for dusting
  • 250 gr of sugar
  • A tsp of salt


  • In the stand mixer add all your ingredients: flour, sugar, salt, vanilla, eggs, butter, and of course yeast. Switch on to medium and let it mix for around 5 minutes you are going to get a supple, soft dough.
  • Transfer the dough in a lightly greased bowl, cover and let it rest for about 30-40 minutes or until it doubles in size.
  • Once risen, lightly flour your kitchen counter and using a rolling pin, stretch out the dough to 1,5-2 cm thickness.
  • For cutting out the doughnuts you can use 2 nesting rings or simply a mug and a smaller bottle cup for the middle ring.
  • Remove the excess dough, rework into a ball and roll out again.
  • Heat up the oil in a heavy based pot- it should be 160 C for frying the doughnuts. if you don’t have a thermometer put a wooden chop stick/skewer in, check if bubbles gather around it, you are ready to fry.
  • Add in the doughnut gradually and let them in for 1 minute each side. Rest in a kitchen towel to absorb any excess oil.
  • To serve dip in sugar! It washes down very nicely with a bottle of chocolate milk.