Diples Greek Fried Dough

We made Diples at the amazing Saltbox Farm and I only wish you could get THIS type of fried dough at a summer carnival. What makes Greek Diples a superior fried dough? The ouzo infused dough doesn’t hurt the cause. And once you smother warm honey syrup, nuts, & cinnamon over the hot fluffy dough, you’ll want to book a one way ticket to Greece.

Add one strip at a time, and with a carving fork roll the dough over itself from the end closest to you to the far end and hold it under the oil to set.

Remove from the oil and place in a dish. Drizzle with syrup and top with the nuts and cinnamon while still warm.

Diples, Greek Fried dough!

Diples Greek Fried Dough

Author: Saltbox Farm

Recipe type: Fried Dough

Cuisine: Greek Dessert

Prep time: 45 mins

Cook time: 4 mins

Total time: 49 mins

Serves: 20

What makes Greek Diples the superior fried dough? The ouzo infused dough doesn't hurt the cause. Once you smother warm honey syrup, nuts, & cinnamon over the hot fluffy dough, you'll want to book your one way ticket to Greece.

Ingredients

2 ½ cups AP Flour
1-teaspoon baking powder
½ teaspoon salt
3 eggs
4 tablespoons ouzo, brandy or rum
2 tablespoons sugar
Canola oil for frying
1-cup honey
¼ cup warm water
½ cup toasted, chopped walnuts
Ground cinnamon to taste

Instructions

Place flour and baking powder in a large bowl. Create a well in the center.
Beat eggs, salt, liquor, and sugar with a fork and add to the center of the well.
Slowly start to incorporate the flour into the egg mixture with a fork until you start to form a crumbly
dough if it seems definitively too dry.
add a touch of water, and ouzo. Start manipulating the dough with your hands kneading it gently to get it to come together.
Turn dough onto a lightly floured surface and knead gently until you have a smooth dough.
Wrap in plastic wrap or a towel and let rest in the fridge for about 30 minutes.
Cut dough into 4 pieces and roll out each piece with a rolling pin or a pasta roller to very thin. Cut into 1-inch strips about 5 inches long.
Bring Oil to 350 degrees in a wide heavy pot no more than half full.
Add one strip at a time, and with a carving fork or two forks roll the dough over itself from the end closest to you to the far end and hold it under the oil to set.
When brown on one side flip and allow to brown on the opposite side. Remove from the oil with a spider, allow to drain and place in a dish.
Drizzle with syrup and top with the nuts and cinnamon while still warm.