Homemade Loukoumades- Greek honey puffs

Homemade Loukoumades
Homemade Loukoumades- Greek honey puffs
Homemade Loukoumades- Greek honey puffs

Loukoumades are Greek bite size honey puffs that are dusted with cinnamon and can also be sprinkled with crumbled walnuts- as done here.

In all honesty, they are nothing less than mouthwatering!

Here is a homemade recipe that is guaranteed to satisfy. 

Ingredients →

– 400 x grams plain flour

– 2 x tablespoons yeast

– 2 x cups warm water

– 2 x teaspoon brown sugar

– pinch of salt

– 1 x egg, whisked

– 1/2 x cup milk

– vegetable oil for frying

– honey for drizzling

– ground cinnamon for dusting

– crushed walnuts for sprinkling (optional)

Method →

– In a large bowl, mix yeast with 1/4 cup of warm water and 3 tablespoons of flour, salt and sugar. Set aside for 5 minutes.

– Add milk, egg, remaining flour and warm water to bowl and with a wooden spoon combine all ingredients well, until combined.

– Allow mixture to sit for about 1 hour, or until batter expands to almost double the size.

– Fill deep frying pan a bit less than half way with oil. Heat oil over high heat and test by dropping 1/4 x teaspoon of dough into oil. Once it turns brown, oil is hot enough.

– Turn heat down to medium and working in batches, use a teaspoon to drop spoonfuls of batter into oil.

– Allow dough to expand into a fluffy round donut. They should become light, crispy and a nice golden colour. Turn loukoumades with slotted spoon occasionally so they don’t stick.

– Place spoon in a warm cup of water in between batches and dry spoon off before placing in next set of batter.

– Remove loukoumades with slotted spoon when ready and place on paper towel to absorb excess oil.

– Once all batter has been cooked, transfer all donuts on to serving plate. Generously coat with honey, sprinkle with cinnamon and crushed walnuts.

– Serve warm.

*Recipe from flavoursandflair


See our other recipes https://greekcitytimes.com/greek-lifestyle-and-events-from-around-the-world/recipes/

GCT Team

This article was researched and written by a GCT team member.

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