Loukoumades (Greek Doughnuts and Honey)
- Servings: 2-3 dozen
- Provided by: Chef Joshna Maharaj
- 1 envelope active dry yeast
- 1/2 cup lukewarm milk
- 2 cups warm water
- 3-1/4 cups all-purpose flour, sifted
- Pinch of salt
Ingredients Print Recipe
- 3/4 cup thyme honey
- 3 whole cloves
- 2 cinnamon sticks
- 2 cups water
- Vegetable oil for frying
- Powdered cinnamon, for garnish
1. In the bowl of an electric mixer fitted with the paddle attachment, mix yeast, milk, and warm water until yeast is dissolved.
2. With the machine running on low, add flour and salt in 3 additions. Continue mixing just until it reaches a thick, batter-like consistency.
3. Remove bowl and tightly cover bowl with plastic wrap and place in a warm, draft-free place. Allow dough to rise for at least 1-1/2 hours, or until batter has doubled in size. While batter is rising, make the syrup.
4. Heat the honey, cloves and cinnamon sticks with 2 cups of water in a saucepan. When the mixture reaches a boil, lower heat and simmer to reduce slightly, until it reaches a syrupy consistency, about 10-12 minutes. Remove pan from heat and allow to cool slightly.
5. After dough has risen, pour vegetable oil into a large pot to a depth of about 4". Heat oil to 360°F. Using 2 teaspoons or a very small ice cream scoop, carefully drop dough into the oil, being careful not to crowd the pan. Carefully turn dough as it cooks in the oil to achieve an even golden color and crisp outer shell. When dough balls are golden, remove them with a slotted spoon and drain on a paper towel-lined baking sheet. Repeat with remaining dough.
6. When all dough is fried, transfer to a casserole dish and pour syrup evenly over warm loukoumades, then dust with cinnamon.