|After Skimming Honey, Adding Breadcrumbs|
Photo by: Lord-Williams
2 tbsp active dry yeast
2 ⅓ c warm water
8 c flour
2 tsp salt
2 tsp white sugar
2 tsp cinnamon
¾ c olive oil
2-4 raw eggs slightly beaten
Dissolve yeast in warm water. Let stand about 10 minutes.
Add half the flour flour, salt, sugar cinnamon and half the olive oil to the yeast mixture. Stir until combined and then work in the last half of flour.
Knead the dough until smooth, about 10 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in it and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume.
Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into two rectangles.
Place both layers on a greased pan or baking sheet. Cover with and let rise until doubled in volume, about 40 minutes. Prepare honey filling, instructions below.
PREHEAT OVEN 300°F/150°C
Cut dough as desired, such as in a circle. Spoon filling on top. Top this with another circle the same size. Paint the edges with raw egg and press the edges of the two sides together to make a stuffed doughnut. Drizzle olive oil on top that layer. Bake for 15-20 minutes.
PREHEAT OVEN TO 300°F/150°C