My grandmother’s donuts recipe. Fluffy, authentic flavor, delicious and above all extra large. Like everything my grandmother cooks.
My grandmother’s donuts could be anything but little ones. And this is because it is not the classic donuts that are pleasantly eaten with just one bite. These specific donuts back in my hometown, my favorite Florina, are called langites.
If you ever find yourself in my place and someone offers you langites, do not just tell him thank you. But give him your warmest wishes for the newborn. And this is because langites are donuts that are fried exclusively after a birth.
Of course, in my house, as in many others, we did not wait for an event to start frying them.
The Queen & the Sea
The reason for making this particular recipe was a honey that came into my hands from the Papafigou family. As it concerns the honey I am quite demanding, as I taste the best from a young age. The excellent pine honey of my uncle George, the beekeeper. And this honey from beautiful Chios, called “The Queen & the Sea” stole my heart.
This honey comes from a small family business that operates on the island of Chios since 2011. Nikos and his father are nomadic beekeepers and move the bees throughout the island in search of the best conditions, in order to offer them a wide variety of herbs that will ensure them an excellent life and a product of high nutritional value.
The recipe for these awesome donuts, although seemingly simple, needs some attention in the following steps:
- Activation of yeast: As in any recipe containing yeast, the temperature of the ingredients holds an important role. In order to activate the yeast activate the liquids (in this case water and cream) should be lukewarm. Neither hot nor cold. A hot liquid may even kill the yeast. Unlike a cold liquid will simply delay the activation of the yeast.
- Oil for frying: After the mixture has doubled in size, we move on to the next stage, namely the frying of donuts. For their frying we will use sunflower oil, or even corn oil. Definitely not olive oil, as it has a strong aroma.
- Pan: Avoid using a large wide pan. This is because the donut should be immersed in the oil. A wider pan means more oil. A narrower pan means less oil, as with less quantity we have the required depth.
- Oil temperature: Be prepared to sacrifice a small quantity of the mixture in order to test the temperature of the oil. The oil should not be extremely hot, as it will burn the donut on the outside while it will remain raw inside.
How to make it vegan
This recipe can very easily turned vegan if you replace the amount of heavy cream with an equal amount of water. You can also add a dairy milk or a non-dairy milk instead of heavy cream.
My grandmother’s donuts recipe
- 200 gr all purpose flour
- 1 tsp dry yeast
- 1 tsp sugar
- 150 ml water, lukewarm
- 150 ml heavy cream, lukewarm
- a pinch of salt
- sunflower oil for frying
- The Queen & the Sea honey
- ground cinnamon
- walnuts, chopped
- In a large bowl add the flour, yeast and sugar. Stir by hand.
- Add the water and heavt cream, after warming them slightly in a kettle. Mix very well with a spoon until it becomes a thick porridge-like mixture.
- Cover the bowl with a towel and leave the mixture for 45-60 minutes in a warm place until it almost doubles in volume.
- Heat the oil very well in a pan.
- Add a little oil to a cup and dip a spoon in it. The oil will help the dough to fall very easily from the spoon to the pan.
- Using the tablespoon, take a quantity of the porridge and pour it into the pan. Fry for a few minutes until light golden and remove from the pan.
- Remove the donuts from the pan and place them on a plate covered with towel paper to absorb the extra oil.
- Serve with honey, walnuts and cinnamon.
So this was my recipe for my grandmother’s favorite donuts. Wonderfully fluffy, with authentic taste, delicious and above all extra large. Like everything my grandmother cooks.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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