Greek Deep Fried Sweet Puffs

I don't have my Papa's (grandpa) excellent recipe of this because he never wrote it down but this one is pretty darn close! The honey and cinnamon make it to die for ;-)



  • 2 (.25 oz.) packages active dry yeast
  • 1 cup warm water
  • 1/2 cup warm milk
  • 1/4 cup white sugar
  • 1 tsp. salt
  • 1/3 cup butter, softened
  • 3 eggs
  • 4 cups all-purpose flour
  • 1/2 cup honey
  • 1/2 cup water
  • 4 cups vegetable oil, or as needed
  • 2 tsp. ground cinnamon


Sprinkle the yeast over the 1 cup warm water in a small bowl. Let stand for 5 minutes until the yeast softens and begins to form creamy foam. Mix the warm milk, sugar, and salt in a large bowl to dissolve. Pour the yeast mixture into the milk mixture and stir to combine.

Beat in the butter, eggs and flour until the mixture forms smooth soft dough. Cover the bowl and let rise until doubled, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.


Mix honey and the 1/2 cup water in a saucepan and bring to a boil over medium high heat. Turn off the heat and let the honey syrup cool.

Heat the oil in a deep fryer or large saucepan to 350 degrees F. Place a large table or soup spoon in a glass of water near the batter. Dampen the hand you won't be scooping with well. Scoop up about 2 tablespoons of dough for each puff with the wet spoon and drop it into the wet palm of your hand. Roll it back in to the spoon to create a round shape. Do not over handle the dough.

Drop the dough balls into the hot oil in batches. Fry in the hot oil until golden brown on the bottom and roll them over to cook the other side, about 2 to 3 minutes per batch. Gently set the puffs aside to drain on paper towels.

Place the puffs on a baking sheet and drizzle the honey syrup over them. Sprinkle with cinnamon.

By Deeli from Richland, WA


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