GREEK DOUGHNUTS (SVINGHI )

Steps:

• Place butter in a small saucepan.
• Add water, salt, 2 tablespoons sugar, and orange rind.
• Bring to a boil.
• Add all the flour at once.
• Stir until smooth.
• Cook, stirring until the mixture leaves sides of pan and forms a ball that does not separate.
• Remove from heat and cool until lukewarm.
• Add eggs, one at a time, beating after each addition till smooth.
• Drop dough from a teaspoon into plenty of hot olive oil.
• Cook over a moderately slow heat only as many doughnuts at a time as will float easily in the oil.
• As soon as doughnuts rise to surface, turn with a long handled fork or slotted spoon.
• Turn often until golden colored.
• Remove with a slotted spoon to drain oil and place on paper towels to absorb excess oil.
• Prepare syrup: Boil 2 cups sugar, 1 cup water and 1 tablespoon lemon juice for 10 minutes.
• Pour the syrup over doughnuts and sprinkle with cinnamon.
• Best served warm but room temperature is OK.