Hanukkah Honey Puffs Recipes

Steps:

• Sift the flour with the baking powder into a bowl.
• Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth.
• Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves).
• When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.
• Drain on paper toweling.
• Get enough dough on your spoon to equal the size of a unshelled almond.
• Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking).
• Place on serving platter and drizzle with honey.
• Dust with walnuts and cinnamon, and serve.

Steps:

• For the batter, mix together the yeast, 1/2 c of warm water, and the sugar. Let mixture rest for 5 minutes or until it is foamy. Stir in the remaining batter ingredients, including water, until smooth. Cover the bowl loosely with plastic wrap and let batter rise for 1 hour.
• While the batter rises prepare the honey syrup. Mix all ingredients together in a large saucepan and slowly bring to a boil over medium-high heat, stirring only until the sugar dissolves. Lower the heat and boil the syrup for 5 minutes. Remove from the heat and set aside to cool.
• When the batter has risen, stir it down. Heat oil, about 1 1/2 inches deep, in a large pan until it is very hot, about 375 degrees. Dip a teaspoon into the oil, and then use the spoon to scoop up some batter and gently slide batter into the oil. The batter will quickly puff up to almost twice its original size. Continue making puffs but do not crowd the pan. Turn puffs with a slotted spoon until they are browned on all sides and very crisp.
• Drain them on paper towels or a wire rack, then drop them into the cooled syrup to coat. Let the excess syrup drain off. Sprinkle the puffs with cinnamon and serve immediately.

Steps:

• In a large mixing bowl combine milk, flour and brandy.
• Beat until batter is thick and bubbly.
• Fill a large heavy pan with oil to a depth of at least 2". If possible it is better to use an electric deep fryer or electric fry pan because of the constant controlled temperature.
• Heat the oil to 375-400*. Work in a well ventilated room.
• Drop batter from teaspoon or tablespoon into hot oil.
• Dip spoon in cup of cold water each time before dipping in batter so batter will not stick to spoon.
• Fry 4-5 loukoumades at a time turning often until puffed and golden on all sides. The frying process usually takes 2-4 minutes.
• Remove from oil and drain in colander or in bowl lined with paper towels.
• Heat honey and 2 Tblsp. of water in a saucepan.
• To serve, arrange hot Loukoumades on a platter and pour hot honey over each one. Sprinkle with cinnamon. If desired, sprinkle with chopped walnuts.Serve hot and immediately.
• Left over cooked dry Loukoumades may be wrapped in plastic or aluminum foil and frozen. When ready to use, defrost completely, place uncovered on ungreased baking sheet and heat through in preheated moderate oven. Serve with honey, cinnamon and finely chopped walnuts as above.