Homemade Loukoumades- Greek honey puffs

Homemade Loukoumades

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

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

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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