Best Greek Doughnuts Svinghi Recipes

GREEK DOUGHNUTS (SVINGHI )

Steps:

• Place butter in a small saucepan.
• Add water, salt, 2 tablespoons sugar, and orange rind.
• Bring to a boil.
• Add all the flour at once.
• Stir until smooth.
• Cook, stirring until the mixture leaves sides of pan and forms a ball that does not separate.
• Remove from heat and cool until lukewarm.
• Add eggs, one at a time, beating after each addition till smooth.
• Drop dough from a teaspoon into plenty of hot olive oil.
• Cook over a moderately slow heat only as many doughnuts at a time as will float easily in the oil.
• As soon as doughnuts rise to surface, turn with a long handled fork or slotted spoon.
• Turn often until golden colored.
• Remove with a slotted spoon to drain oil and place on paper towels to absorb excess oil.
• Prepare syrup: Boil 2 cups sugar, 1 cup water and 1 tablespoon lemon juice for 10 minutes.
• Pour the syrup over doughnuts and sprinkle with cinnamon.
• Best served warm but room temperature is OK.

GREEK GALAKTOBOUREKO

Steps:

• Note: Orange flower water can be found in Middle Eastern grocers, near where they sell the Rose water.
• To make the syrup, place all syrup ingredients in a saucepan and bring to a boil.
• Cook for 10 minutes, skimming off any foam; remove from heat and cool.
• To prepare the custard, place milk and sugar in a small saucepan and heat until very hot; stir in Cream of Wheat, then add butter and salt.
• Cook until thickened and smooth, stirring constantly, then remove from heat and allow to cool to room temperature.
• Beat together eggs and vanilla in a large bowl until light and fluffy; stir in cooled custard and mix thoroughly.
• Preheat oven to 350 degrees F.
• To prepare pastry, grease an 11x17-inch baking pan with butter.
• Unwrap phyllo, laying out flat, and covering with damp towels when not getting pastry (to keep from drying out).
• Lay 1 sheet of phyllo across the baking sheet and brush with butter (use a pastry brush for this) (cover remaining phyllo while you do this).
• Repeat with more sheet of phyllo to make an 8-sheet layer.
• Pour the custard on top of the 8 buttered sheets and spread it out evenly with a spatula.
• Repeat the process of the phyllo, covering the custard with 8 more buttered sheets.
• When you have those done, take a sharp knife a punch some breathing holes in the top (as you would for a pie).
• Place the galaktoboureko in a preheated oven and bake for 45-60 min, or until custard is set and the pastry shakes loose from the edges of the pan.
• Allow the galaktaboureko to cool about 30 minutes, thenpour the syrup evenly over the pastry.
• Allow it to cool completely before cutting and serving (it is best served chilled or at room temp).
• Serves up to 48, depending on size (diamond shape is the recommended cut).