Gluten Free Ukoumades- Honey Doughnuts
These lovely, small doughnuts are wonderful still warm. For best results, you do need to enjoy them on the day you cook them.
Credited to: Coeliac UK
Kcal: 537.3
Difficulty: More of a challenge
Serves 12
70 mins prep
30 mins cooking time
Ingredients
- 1 tbsp dried yeast*
- 75ml warm water
- 70g unsalted butter
- Pinch of salt
- 3 medium eggs
- 600g plain gluten free flour*
- Vegetable oil for deep frying
- 100g chopped pistachio nuts
For the syrup:
- 375g honey
- 190ml water
- 375g cater sugar
Notes: *Please check our Food and Drink Information for suitable products.
Method
- In a bowl, dissolve the yeast in the warm water with a pinch of the sugar. Leave in a warm place to froth up.
- Scald the milk and remove the pan from the heat.
- Add the butter, sugar and salt into a large bowl and pour over hot milk. Stir together and until all is dissolved and put to one side to cool.
- Beat the eggs in a bowl until light and fluffy.
- When the mixture has cooled to lukewarm, add the yeast mixture then the egg mixture.
- Finally, work in the flour with a wooden spoon until you have a thick batter. Cover and rest a room temperature for at least an hour.
- To make the syrup, boil the honey, water and sugar together in a pan for 5 minutes. Use a large pan for this as the mixture froths up. Stir, skim and allow to cool slightly.
- When your doughnut batter has doubled in size heat your oil to 170°C, 325°F and deep fry teaspoon sized ball of the mixture.
- When the doughnuts are golden, remove them with a slotted spoon and allow to drain thoroughly on kitchen paper.
- Soak them in the warm honey syrup, sprinkle with chopped pistachio nuts and serve.
Nutritional information per serving
Kcal
537.3
Fat
13.3g
Carbs
96.4g
Protein
7.6g
Fibre
3.4g
Sugars
56.8g
