Loukoumades Recipes

Steps:

• Dissolve the yeast in the lukewarm water.
• Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained.
• Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours).
• Heat the oil for frying in a saucepan on the stove until very hot.
• Dip a teaspoon into oil to coat and spoon out some dough into the hot oil.
• Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding.
• Dip the spoon in oil, every time the dough starts to stick on it.
• Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain.
• Keep making more fritters in this way.
• When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.
• Sprinkle them with chopped walnuts and sesame seeds.
• Serve immediately.
• To make honey syrup.
• Heat honey and water in a small saucepan and skim off any froth that may form on top.
• Boil for 5 minutes together and pour over fritters.

Steps:

• Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
• Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
• Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep.
• Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
• Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.

Steps:

• Sift the flour and salt together into a bowl.
• Sprinkle the yeast over the lukewarm water and stir to dissolve.
• Add yeast mixture to flour and beat or knead 5 minutes until the dough is smooth and elastic.
• Cover the bowl with a damp cloth and let rise 1 hour or until the dough has doubled in bulk.
• Heat oil for deep fat frying.
• Pinch off small pieces of dough and fry in hot oil about 3 min until golden brown.
• Drain on paper towels and keep warm.
• In a saucepan, combine the honey thru lemon juice and bring to a boil.
• Cook, stirring, until sugar dissolves and mixture is syrupy.
• Pour over hot puffs and sprinkle with cinnamon.

Steps:

• For the dough: Combine all the dough ingredients in large mixing bowl. Mix until well combined. Transfer the dough to another large oiled mixing bowl. Cover and let the rise until doubled in size, about 1 1/2 hours.
• For the honey sauce: In medium pot, bring the water to a boil over medium heat and add the sugar, vanilla, cinnamon, and lemon juice. Simmer the mixture for 45 minutes, then add the honey and cook for 5 more minutes. Set aside until ready to use.
• For the topping: Mix the sugar and cinnamon in a small bowl and reserve.
• Heat a few inches of oil in a deep-fryer over high heat.
• Use a tablespoon to form 1/2-inch diameter balls of dough.
• Add the dough balls to the deep-fryer and fry until cooked through and golden brown. Remove from the oil and drain on paper towels. Transfer the fried dough balls to a serving platter. Drizzle with honey sauce and sprinkle with the cinnamon sugar.

Steps:

• Combine the yeast, 1 tablespoon of the sugar, the flour, and salt in a food processor and pulse once or twice. Turn the machine on and add the liquid, a little at a time, through the feed tube, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
• Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a lightly oiled or buttered bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
• Put at least 2 inches (more is better) of oil in a large deep saucepan; the narrower the saucepan, the less oil you'll need, but the more oil you use, the more fritters you can cook at the same time. Heat the oil over medium-high heat to about 350°F (a pinch of the batter will sizzle immediately).
• Punch the dough down in the bowl, then moisten or flour your hands and shape tablespoon-sized pieces of the batter into little balls. Keep a piece of plastic wrap draped over the shaped fritters. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 7 to 10 minutes. Drain on paper towels. Serve hot or at room temperature, drizzled with the honey and sprinkled with a mixture of the cinnamon and the remaining tablespoon of sugar.