George Calombaris’ Greek Doughnuts 2.0

Name: Greek Doughnuts 2.0
Prep time: 40 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 1 tsp ground cinnamon; 1/4 tsp citric acid; 285 g caster sugar; 225 g halloumi; 3 eggs; 200 g plain (all-purpose) flour; 1 tsp baking powder; 1 vanilla bean (seeds only) OR 2 tsp vanilla bean paste; 125 ml full cream milk; Sunflower oil for deep-frying

George Calombarisʼ Greek Doughnuts 2.0 recipe tastes incredible. See ingredients & method below.

People can't get enough of these. You don't taste the halloumi as it's finely grated, but it does add a delicious salty-savouriness to the doughnut.

Tossing these in citric acid gives a lovely fizziness when you bite into them, kind of like sherbet. They're absolutely delicious. ... More

prep

cook

yield

difficulty

Pairs with

Moscato

Retsina

Ingredients

1 tsp ground cinnamon
1/4 tsp citric acid
285 g caster sugar
225 g halloumi
3 eggs
200 g plain (all-purpose) flour
1 tsp baking powder
1 vanilla bean (seeds only) OR 2 tsp vanilla bean paste
125 ml full cream milk
Sunflower oil for deep-frying

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Method

In a large bowl, mix together the cinnamon, citric acid and 230 g (1 cup) of the sugar. Set aside until required.
Place the halloumi in a food processor and whiz to crumb consistency.
In a bowl whisk the eggs, flour, baking powder, vanilla, milk and the remaining 55g caster sugar and whisk until just combined. Leave to stand for 20 minutes.
Fill a large saucepan three-quarters full with oil and place over medium-high heat. Warm the oil until the temperature reaches 180°C (350°F) on a cooking thermometer.
Using an oiled tablespoon, carefully place 5–6 spoonfuls of batter into the fryer and cook, turning halfway, for 3 minutes, or until golden and cooked through.
Remove with a slotted spoon and drain on paper towel for 1 minute, then add to the bowl of spiced sugar mixture and toss to coat.
Repeat with the remaining batter.
Serve immediately.

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