Cretan Twisted Fried Dough with Honey and Sesame

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Striftaria are a beloved street-style sweet from Crete: long ropes of yeasted dough twisted into spirals and fried in good Greek olive oil until deeply golden. While still warm, the crisp coils are drizzled with thyme honey and showered with toasted sesame and cinnamon for a simple, rustic dessert that captures the island's honey-and-olive-oil soul.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 24 gSugar
• 8 gProtein
• 230 mgSodium
• 130 mgPotassium
• 50 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 0 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour
• 1 tsp (4 g) active dry yeast
• 1 tsp (4 g) granulated sugar
• 1/2 tsp (3 g) fine sea salt
• 3/4 cup (180 ml) warm water, about 105°F (40°C)
• 2 tbsp (30 ml) extra virgin olive oil, plus more for kneading

For frying and finishing

• 1 1/2 cups (360 ml) extra virgin olive oil, for frying
• 1/2 cup (170 g) Greek thyme honey, gently warmed
• 3 tbsp (24 g) toasted sesame seeds
• 1 1/2 tsp (4 g) ground cinnamon
• 1/4 cup (30 g) finely chopped walnuts, optional

Directions

1. In a large bowl, stir the warm water, yeast, and sugar together; let stand 5 to 7 minutes until foamy on top.
2. Add the flour, salt, and 2 tablespoons olive oil; mix to form a soft dough, then turn out onto a lightly oiled surface and knead 8 to 10 minutes until smooth and elastic.
3. Shape into a ball, coat lightly with oil, cover with a clean towel, and let rise in a warm spot for 1 hour, or until nearly doubled in size.
4. Punch the dough down and divide into 12 equal pieces. Roll each piece into a rope about 14 inches (35 cm) long, fold in half, and twist the strands together before coiling into a flat spiral or loose bow-tie shape.
5. Heat 1 1/2 cups of olive oil in a deep skillet or small saucepan to 350°F (175°C). Fry 2 to 3 twists at a time for 2 to 3 minutes per side, turning once, until deep golden brown and crisp on both sides.
6. Lift out with a slotted spoon and drain briefly on paper towels. Keep finished pieces warm in a low oven (200°F / 95°C) while you fry the rest.
7. Arrange the warm twists on a platter and immediately drizzle generously with the warm thyme honey.
8. Scatter the toasted sesame seeds, cinnamon, and walnuts (if using) evenly over the top so they stick to the honey.
9. Serve right away, while still crisp and glossy, with strong Greek coffee or a glass of cold water.

Cook’s Notes

• Authentic Cretan striftaria are fried in local extra-virgin olive oil rather than neutral oil; that green, peppery flavor is the whole point of the dish.
• The dough should feel soft and slightly tacky after kneading — resist adding extra flour or the finished twists will turn tough rather than pillowy inside.
• If you don't have a thermometer, drop a small piece of dough into the oil; it should sizzle immediately and rise to the surface within a few seconds.
• Best eaten the day they are made, but leftovers can be revived in a 300°F (150°C) oven for 5 minutes to re-crisp the outside.
• Any raw, dark, floral honey will stand in for thyme honey — pine honey from the island of Kythira is a particularly nice match.

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