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  Plain yogurt 1 Cup (16 tbs)
  Grated orange peel 1⁄4 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Ground cloves 1 Dash
  Salt 1⁄2 Teaspoon
  Metaxa/Cognac 2 Tablespoon
  Soda 1⁄2 Teaspoon
  Whole wheat pastry flour 1 1⁄2 Cup (24 tbs)
  Oil 1⁄4 Cup (4 tbs) (For Frying)
  Honey 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Lemon juice 1 Teaspoon
  Metaxa/Cognac 1 Teaspoon
  Toasted sesame seeds 1 Tablespoon

Combine yogurt, orange peel, cinnamon, cloves, and salt in a large bowl.
Blend brandy and soda.
Add to yogurt mixture.
Gradually stir in flour to make a smooth dough.
Cover and set aside for 2 hours.In a heavy skillet, heat about 1/4 cup oil.
Drop dough by the tablespoonful into hot oil, and bake until deep golden brown, turning once to bake second side (about 3 minutes on each side).
Drain puffs on absorbent paper and layer into crystal bowl.
Top each layer with sesame seeds.
In a small saucepan, combine honey, water, and cinnamon.
Boil 5 minutes, then turn heat down to simmer until all puffs have been baked.
Blend in lemon juice and brandy and pour over puffs in bowl.

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