USA International Shipping - £35 
TRY AND RESIST THESE LOUKOUMADES
Loukoumades, or Greek honey puffs, are a very popular Greek sweet. Balls of dough deep fried until they're golden then drizzled with honey and sprinkled with cinnamon. Mmmm.
These delicious mouthfuls are impossible to resist. Thanks Ioanna!
Ingredients
- 1 7g or 2 1/4oz packet of active, dried yeast
- 1 tablespoon of white sugar
- 2 cups of warm water
- 3 cups of plain flour
- 1/4 teaspoon of salt
- 1/8 teaspoon of freshly ground nutmeg
- 1 teaspoon of vanilla extract
- Vegetable oil
- A generous amount of Haughton Honey
- Ground cinnamon
Notes for the cook
If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.
1 teaspoon = 5ml
1 tablespoon = 15ml.
Some ingredients are measured in cups and some equivalents are;
150g, 6oz (1/2 cup) = 120ml, 4fl oz.
Instructions
- In a large bowl, mix the yeast and sugar into half cup of the warm water. When the mixture turns foamy after about 5 minutes stir in the remaining 1 1/2 cups of warm water along with the flour, salt, nutmeg and vanilla. Mix until the batter is thick and smooth. Cover with a plastic wrap or tea towel and let the battery dough rise in a warm place until almost doubled in size (it’ll take about one to one and a half hours).
- Pour the oil into a deep fryer or a deep saucepan making sure that there is at least 2 inches between the oil surface and the top of the pan. Heat the oil until hot.
- Working in batches of 3 or 4, slide dollops of the batter about the size of a heaped tablespoon into the hot oil. Don’t crowd the pan. The batter will puff up and float to the surface. Turn them occasionally until the batter is a crisp, golden brown on all sides (about 3 to 4 minutes).
- Remove the puffs carefully with a slotted spoon and drain on paper towels. Repeat as many times as needed. Place the drained puffs on a plate in a warm oven.
- To serve the Loukoumades place 4 or 5 puffs into a bowl, generously drizzle warm Haughton Honey over the top and dust generously with cinnamon. They’re certainly best eaten the same day they’re made.
