Loukoumades Greek Donuts Recipes
HONEY PUFFS, GREEK: LOUKOUMADES
Recipe submitted for Zaar World Tour 2006. This recipe is a little different to the one already on Zaar,... Loukoumades are the Greek version of donuts, with honey and cinnamon sauce... Am I making you hungry yet??
Provided by kiwidutch
Categories Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve the yeast in a little lukewarm water, mix flour and salt in a bowl and slowly add yeast mixture being sure to mix well.
- Slowly add more warm water until you have a medium paste. Cover the bowel with a clean cloth and stand in warm water for about 1 hour. The batter should have doubled in size and formed "bubbles".
- Heat oll and add teaspoonfuls of the batter to the oil, cook until they turn golden brown.
- Remove from the oil and drain on kitchen paper while making the syrup.
- Syrup: boil the honey, sugar, water and cinamom for 10 minutes. Pour the syrup over the honey puffs/ loukoumades and garnish with a sprinkle of cinnamon powder. Serve hot.
Nutrition Facts : Calories 234.5, Fat 0.3, Sodium 118.9, Carbohydrate 57.3, Fiber 0.9, Sugar 37.9, Protein 2.9
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- To prepare this traditional loukoumades recipe, start by making the dough. In a bowl add the water, sugar and yeast. Stir with a whisk until the yeast dissolves completely and wait for 5 minutes. In a mixers bowl add the yeast mixture add the rest of the ingredients for the dough and whisk at high speed (for about 2 minutes) until the mixture becomes a smooth batter. (You could also use a hand whisk. Whisk until the mixture has no lumps).
- Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour to rise.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil on a medium heat until hot. Test if the oil is hot enough by dipping in some of the dough for the loukoumades. If it sizzles the oil is ready. A more accurate way is to use a kitchen thermometer and measure the oil to be at 160C / 320F.
- Dip a tablespoon in some oil, shake it a bit to remove any excess. It is best to dip the spoon in oil and not water. Dip your hand in the dough and using your palm, squeeze out a small portion of dough between your thumb and index finger, like you are making a fist. Using the spoon, grab the dough ball off your hand and let it drop in the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the oil & shake off every time, so that the batter doesn’t stick on it.
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