Greek Donuts with Apicreta honey, cinnamon and walnuts


To prepare the traditional Greek donuts, start with the dough. Add water and yeast to the bowl of the mixer. Mix with a fork and wait for 5 minutes until the yeast is completely dissolved. Add the remaining ingredients for the dough to the same bowl.

Beat the mixture in the mixer (with the whisk) on high speed, for about 2 minutes, until the mixture thickens (you can also beat it by hand with a whisk, until the mixture is smooth). Cover the bowl with cling film and let the dough rest in a warm place for at least an hour until it swells.

To fry the donuts, add enough oil (for frying) to a medium-sized saucepan. Heat the oil. Test if the oil has burned by adding a little of the porridge. If you see it squeaking, it’s ready.

Dip a tablespoon into water, and then scoop some dough and add it to the boiling oil. Repeat, always wetting the spoon first so that the porridge slides easily, until the surface of the pan is filled with donuts.

While the donuts are frying, use a slotted spoon to dip them and turn them so that all sides are browned. Remove the donuts to a plate lined with kitchen paper to absorb the oil. Repeat with the remaining dough porridge.

When done, place the donuts on a large platter, drizzle with warm honey and sprinkle with cinnamon and walnuts.

Good appetite!


240 gr. lukewarm milk

240 gr. lukewarm water

15 gr. dry yeast (2 sachets)

450 gr. flour for all uses

2 tbsp. sugar

1 cut etc. salt

4 tbsp. olive oil

oil for frying

For garnish

350 gr. Apicreta honey 

cinnamon powder

chopped walnuts