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Tag Archives: ouzo

Apple Aniseed and Lemon Doughnuts

Posted on October 27, 2018 Posted in Doughnuts .

Apple Lemon and Aniseed Doughnuts

Apple Lemon and Aniseed Doughnuts recipe

There are so many doughnut recipes in the world that vary in base ingredients as well as methods, shapes, sizes, flavours and filling types (if any). On top of this many counties have their own traditional doughnuts; the Dutch with (oliebollen), Mexico (churros), Middle East (awwami), France (beignet) and the list could go on and on.

Then there is the use of different core ingredients such as flour, potato, semolina, apple, ricotta, rice, cream cheese, milk powder just to name a few.

Then there is yeast or no yeast, dry or soaked, iced or filled, round or ring shaped….there must be thousands of varies all special to someone in the world.

As this is such an interesting sweet treat I decided to have a day of experimenting with traditional and new age (injection filled doughnuts), different key ingredients for ultimate fluffiness and interesting flavour combos to stay true to my passion of unusual but amazing tasting flavour pairings.

It will take me a long long long time to list all the experiments, suffice to say this recipe I’m posting is fluffier than a pancake and delicious in taste – you won’t stop at one! Though you do need to be an aniseed/star anise/fennel/licorice fan as I heavily feature aniseed for something delicious and different.

 

Ingredients:

Batter:

  • 250ml milk
  • 100g sugar
  • 2 tsn yeast
  • 1 apple (130g)
  • 250g plain flour
  • 250g self raising flour
  • 1 tbsn ground aniseed
  • ½ tsn aniseed essence
  • ¼ tsn salt
  • 80g butter, at room temperature
  • 3 eggs
  • 1 lemon

Extra:

  • Oil for frying
  • 100ml ouzo liquor
  • 100g sugar

 

Method:

  1. Warm the milk to a luke warm temperature.
  2. Add 15g sugar and the yeast to the milk and stir. Set mix aside in a warm place for 10 minutes to bubble and activate.
  3. Meanwhile, peel the apple and grate it (a 130g apple will produce 110g grated apple), place into a bowl.
  4. Add the flours in a bowl along with the ground aniseed, aniseed essence, salt, butter, eggs and 1 small lemons zest.
  5. Place the flour mix bowl into an electric mixer with a paddle attachment and beat on medium until well combined.
  6. Next pour the milk into the flour mix slowly in a stream, beating for 5 minutes.
  7. Cover the bowl with plastic wrap and set aside somewhere warm for 90 minutes to rise.
  8. Place paper towel sheets onto a large plate for later use.
  9. Place the 100g extra sugar into a shallow bowl.
  10. Pour the oil into a saucepan and heat on medium on a stove top until 175c degrees is hit.
  11. Oil 2 tbsn’s (to stop the batter sticking to the spoon) and spoon a large tbsn of batter into the frying oil, using the other spoon to scoop the mix into the saucepan.
  12. Cook the doughnuts for 3-4 minutes until golden brown and crispy on the outside.
  13. Using tongs remove the doughnuts from the oil and place on the paper towel to absorb excess oil.
  14. Following, using a pastry brush add the ouzo to a doughnuts on both sides.
  15. Place the doughnuts into the sugar, ensuring even coating.
  16. Repeat ouzo and sugar steps until all doughnuts are done.
  17. Place doughnuts on a plate and enjoy!

 

PN: If you don’t have aniseed essence you can replace with an extra tbsn of ground aniseed. Ouzo can be replaced with Black Sambuca or any other aniseed/licorice flavoured liquor.

 

Apple Lemon and Aniseed Doughnuts recipe

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Apple Lemon and Aniseed Doughnuts recipe

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Apple Lemon and Aniseed Doughnuts recipe

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Apple Lemon and Aniseed Doughnuts recipe

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Apple Lemon and Aniseed Doughnuts recipe

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Apple Lemon and Aniseed Doughnuts recipe

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Apple Lemon and Aniseed Doughnuts recipe

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Apple Lemon and Aniseed Doughnuts recipe

 

 

 

 

 

 

 

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Tags: aniseed, apple, Apple Aniseed and Lemon Doughnuts, doughnuts, lemon, ouzo .

Thiples

Posted on June 30, 2018 Posted in Greece, Traditional .

Thiples

Thiples

Thiples are a Greek traditional thin-sheet pastry (also known as Diples), usually made for special festive occasions. Similar to Cannoli’s shell texture and crunch Thiples are fried pastry that is soaked in a honey lemon syrup and sprinkled with a sesame and nut cinnamon mix for the extra crunch and flavour.

Think Baklava syrup and Frappe (aka Cioffe…aka Italian deep fried bow-tie cookies).

This is not the easiest of desserts to make, the pastry needs to be super super thin, but the outcome is addictively moreish – I can see why these are a Greek dessert treasure!

 

Dough:

  • 4 eggs
  • 30g ouzo
  • 1 tbsn sugar
  • 20ml lemon juice
  • 1 tsn vanilla essence
  • 470g ‘oo’ flour

Syrup:

  • 170g honey
  • 110g sugar
  • 30ml lemon juice
  • 1 tsn ground cinnamon

Extra:

  • 50g walnuts
  • 35g sesame seeds
  • ¼ tsn ground cinnamon
  • Oil to fry

Method:

  1. Place the eggs, ouzo, sugar, vanilla and lemon juice into a bowl and stir until combine.
  2. Add the flour ¼ cup at a time until the dough is stiff (disregard any unused flour).
  3. Knead the dough for 5 minutes.
  4. Place the dough in an oiled bowl with plastic wrap over the top and leave for 1 hour or until doubled in size.
  5. For the syrup place all the syrup ingredients as well as 60ml of water into a saucepan on high heat and stir until well combine and sugar is melted.
  6. Once the mix boils reduce heat to low and simmer for 5 minutes, take off heat.
  7. Toast the sesame seeds until golden on a medium heat in a saucepan.
  8. Finely chop up the walnuts and place them in a bowl with the cinnamon and seeds, stir until well combined.
  9. Roll the dough through a pasta machine until you reach 2mm in thickness.
  10. Cut the dough into 10cm x 10xm squares.
  11. Roll the dough up into tube shapes.
  12. Place the frying oil into a saucepan and add a little dough, place heat on high.
  13. Once the dough starts to sizzle remove and turn the heat to medium/low.
  14. Add in the tubes (triples) and fry until golden brown.
  15. Remove the thiples and place onto paper towel.
  16. Pour the syrup into a bowl and add in the thiples, turning them for a robust syrup coating.
  17. Place the thiples onto a serving plate and top with any remaining syrup as well as the nut mix sprinkled on the top.
  18. Enjoy!

1 - Copy (2)

Step 5

Pumpkin Vanilla and Cinnamon Scrolls recipe
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Thiples
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NOTE:
  • Rolling the pastry prior to adding to the oil is not the traditional method. Technically you are to add the pastry as a sheet and roll with tongs, this however clearly takes a lot of practice. As this recipe rolls prior to the oil make sure your oil is not too hot or the outside will brown before the pastry in the middle has had time to cook.

 

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Leave a comment .
Tags: cinnamon, lemon, ouzo, sesame seeds, Thiples, walnuts .

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