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INGREDIENTS
Doughnut holes
300 g flour
100 g carob
350 g lukewarm water
1 sachet of dry yeast
3 tbsp ouzo
2 tbsp sugar
Frying oil
Chocolate
200g dark chocolate
80 g cream
2 tbsp honey
METHOD
Doughnut holes
In a large Basin (bowl) stir flour, yeast and sugar. Add half the amount of water. Pour ouzo and continue to fill with water. Stir well the mixture. Cover the bowl with cling film and leave it in a warm spot, for about 1 hour, until the mixture swells. Fill a frying pan about 1/2cm deep with oil and heat. Fry the doughnut holes.
Chocolate
Warm up the cream and split one coverture. Pour the cream in chocolate, stir well to melt the chocolate and add the honey. Drizzle the chocolate on top of the doughnut holes and serve with crushed hazelnuts.
Enjoy!
Doughnut holes
300 g flour
100 g carob
350 g lukewarm water
1 sachet of dry yeast
3 tbsp ouzo
2 tbsp sugar
Frying oil
Chocolate
200g dark chocolate
80 g cream
2 tbsp honey
METHOD
Doughnut holes
In a large Basin (bowl) stir flour, yeast and sugar. Add half the amount of water. Pour ouzo and continue to fill with water. Stir well the mixture. Cover the bowl with cling film and leave it in a warm spot, for about 1 hour, until the mixture swells. Fill a frying pan about 1/2cm deep with oil and heat. Fry the doughnut holes.
Chocolate
Warm up the cream and split one coverture. Pour the cream in chocolate, stir well to melt the chocolate and add the honey. Drizzle the chocolate on top of the doughnut holes and serve with crushed hazelnuts.
Enjoy!
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