Recipe for Svinghi – Greek Style Donuts

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177336436-250x166Greek Style Donuts (Svinghi) Recipe Ingredients:

  • 1/3 cup butter
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 teaspoon grated orange rind
  • 1 cup sifted flour
  • 3 eggs
  • Olive oil for frying
  • 2 cups sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • Cinnamon

How to Make Greek Donuts:

Place butter in a small saucepan and heat on low heat until the butter begins to melt. Add water, salt, sugar, orange rind and bring the to a boil on medium heat.

Whisk in the flour and stir until smooth. Cook, stirring until the mixture leaves sides of pan in a ball that does not separate. Remove from heat and cool till lukewarm.  Beat in the eggs one at a time with an electric mixer set on low speed. Continue beating until the batter is smooth.

Fill a deep frying pan with olive oil and heat on medium heat for a few minutes. Drop dough from a teaspoon into the olive oil, spacing each dough ball at least 1 inch apart. Set the heat to low and cook each donut for several minutes until they rise to the surface. Turn each donut to the other side with a long handled fork. At this point, turn each donut several times for the remainder of the cooking process. The donuts are finished when they’re golden brown.

Remove the donuts from the hot oil and let drain on absorbent paper. At this point, you can dust them with granulated sugar, cinnamon, or powdered sugar, if desired. These are also delicious when served with a simple syrup.

Prepare the simple syrup as follows: boil 2 cups sugar, 1 cup water and 1 tablespoon lemon juice for 10 minutes. Pour syrup over doughnuts, sprinkle with cinnamon, if desired, and serve hot.

PLEASE NOTE: Greek recipes can be slightly different based on a variety of reasons, such as the region of Greece that the recipe is being made in. If you have seen this Greek recipe made another way, please send us an email to greekboston@worldwidegreeks.com and we will evaluate your suggestion. Thanks!

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This post was written by Greek Boston