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!
- 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
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.
- 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.