Sift the flour onto a fountain and make a hole in the Center. Pour the crumbled yeast and mix it with sugar, milk and a little flour.
Sprinkle this on dough with flour and let ferment covered during 15 minutes in a warm place. Beat the egg warm water. the salt and the lemon zest and mix with the flour and the previous mass.
Beat dough until it pulls away from the sides of the source and release bubbles. Leave to rise again blocked 20 minutes. In an electric Fryer. or in a deep frying pan, heat the oil to 180 degrees, If there is no frying thermometer, the bread test: take a piece of bread into the oil. If it is well toasted in a few seconds. fat is a good temperature.
With a spoon, take a ball of dough and have 3-4 at a time in hot oil; before inserting the spoon in the dough immerse it each time in cold water. FRY fritters during 4 minutes. turning them over once with slotted spoon. Drain fritters fried on absorbent paper and then set aside in the heat. Proceeding in this way to use all the dough.
Mix in a saucepan the sugar with honey. the water and lemon juice and. stirring, heat the mixture until the sugar dissolves completely. Leave to cook for others 5 minutes stirring the sugar solution. Syrup should be thickened to the point that by introducing a spoon this is then covered by the.
Cover the fritters with hot syrup and sprinkle over the chopped pistachios. Place one above the other in a previously heated tray.
Greek fritters can also serve stuffed. Letting go the sourdough for the second time, extend it to a thickness of 1 cm approx. and trim her singles round of 10 cm in diameter.
Prepare the syrup. without water. Put a teaspoon of it in the center of each pastita. fold the edges over the filling and put together them well by pressing. Leave to rise the dough again 10 minutes.
Fry the fritters and drizzle with the rest of the syrup.
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