Cookbook review by Tracey Zabar
It’s Hanukkah! We make traditional latkes every year. We also make doughnuts—usually sugary yeast doughnuts filled with raspberry jam. These little Greek ones are less sweet than ours, until you drizzle them with honey. And just in case there isn’t enough sweet stuff on your table, we are giving away two Zabar’s babkas—one chocolate and one cinnamon. May the Festival of Lights bring blessings and joy to you, your loved ones and the world.
Enter to win Modern Greek Cooking and Zabar's Babka Duo! Just send us an email at social@zabars.com with the subject "Modern Greek Cooking" and you'll be entered to win. The winner will be selected randomly on 12/6/18 and will be contacted by email. (Note: The Modern Greek Cooking cookbook and Zabar's Babka Duo can be sent to the 50 United States and DC, age 18+ only.)
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Little Greek Doughnuts
These warm, fluffy, deep-fried balls come covered in Greek honey, chopped walnuts, and cinnamon and melt in the mouth. My father still talks about impatiently waiting for loukoumades as his mother popped them out of the simmering oil. The recipe is easy; if your doughnuts aren’t perfectly round the first time, they’ll still taste great, so keep practicing! • 4 SERVINGS
1 cup (250 ml) warm whole milk
1/2 cup (125 ml) warm water
3 tablespoons extra virgin olive oil
1 1/2 cups (180 g) cake flour
1 cup (130 g) all-purpose flour
Three 1-ounce packets (20 g total) active dry yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup (30 g) shelled walnuts
Canola oil, for deep-frying
Greek honey, for drizzling (see Notes)
Ground cinnamon, for dusting
1. In a large bowl, combine the milk with the water and olive oil. In a medium bowl, whisk 1¼ cups (150 g) of the cake flour with the all-purpose flour, yeast, sugar, and salt. Add the dry ingredients to the wet ingredients and whisk until smooth. Cover the bowl with plastic wrap and let the batter rise in a warm place until it triples in size, about 1½ hours.
2. In a small dry skillet, toast the walnuts over medium-high heat, stirring occasionally, until fragrant, about 4 minutes. Finely chop the walnuts.
3. In a large saucepan, heat 2 inches (5 cm) of canola oil to 350ºF (175°C). Gently press down the batter. Add the remaining ¼ cup (30 g) of cake flour and hand mix to incorporate.
4. Line a baking sheet with paper towels. In a small glass of water, dip a 1-tablespoon measure. Working in batches, drop the dough by the tablespoon into the oil and fry, turning occasionally, until golden brown, 3 to 5 minutes. Using a slotted spoon, transfer to the prepared baking sheet as they’re cooked. Transfer the doughnuts to a large bowl, generously drizzle with honey, and turn to coat.
Transfer to plates and dust with cinnamon. Sprinkle with the chopped walnuts and serve immediately.
NOTES Go for excellent honey here; with so few ingredients (dough, honey, nuts, cinnamon), the quality of each makes a huge difference. Be careful not to overmix the batter. Skim the oil constantly when frying. Dipping the tablespoon in water each time helps the batter slide into the oil.
MAKE AHEAD The batter can be prepared through Step 1, pressed down, and refrigerated overnight.
Excerpted with permission from Rizzoli International Publications. Modern Greek Cooking © 2018 Pano Karatassos. Photography © 2018 Francesco Tonelli.
