Greek cuisine · Desserts & Sweets

Svingoi (Thracian Fried Dough Balls)

Thracian yeasted dough balls, fried crisp outside and airy inside, bathed in cinnamon syrup.

Ingredients · for 6 servings

• 400 g flour
• 1 packet dry yeast (7 g)
• 350 ml lukewarm water
• 1 tsp sugar
• 1 tsp salt
• 800 ml sunflower oil for frying
• 400 g sugar
• 300 ml water
• 1 cinnamon stick
• 1 tbsp lemon juice
• 2 tsp cinnamon
• 100 g walnuts

Instructions

1. Dissolve the yeast and the 1 tsp sugar in the lukewarm water, let sit for 10 min. until foamy, then stir in the flour and salt until a thick, sticky batter forms.
2. Let the batter rise covered in a warm place for 45–60 min. until it has doubled in volume and the surface is full of bubbles.
3. Meanwhile, boil the sugar, the 300 ml water, cinnamon stick, and lemon juice for 8–10 min. into a thin syrup and let it cool; coarsely chop the walnuts.
4. Heat the oil in a tall pot to 170°C — a drop of batter must rise and bubble immediately without turning dark.
5. Using two wetted spoons, scoop out walnut-sized portions and fry in batches for 3–4 min., turning once, until the balls are deep golden all around and light and hollow.
6. Drain the hot svingoi briefly, immediately dip in the cold syrup, and serve warm sprinkled with cinnamon and chopped walnuts.