about this recipe:
Loukoumades are little deep fried honey-puffs. They are traditionally served with honey syrup, cinnamon and crushed walnuts. If you are a chocolate fan, you can also coat them in Nutella.
This is a super simple recipe that was given to me by my Giagia. My Giagia used to make these on a fairly regular basis and I never got tired of eating them.
The perfect Loukoumades have a beautiful golden crispy outside and a super fluffy and light inside. To achieve this, you need to let the yeast in the dough activate and rise. To do this, you must not burn your yeast. Dissolve your yeast in warm water, adding in the rest of your dry ingredients – then cover the dough with a tea towel and let it rest for roughly an hour. Your dough needs to be kept in a warm area. If the room temperature is cold, you can rise the dough in the oven set to a very low heat.
This recipe yields around 30 Loukoumades. If that isn’t enough, you can simply double the recipe. Make sure you eat your Loukoumades nice and hot, this is when they are best to eat! Don’t worry about having any leftovers… As they will be so popular, they’ll be gone within 10 minutes of serving.
- 280 ml warm water
- 1 Sachet Dry yeast
- 200 g Plain flour
- 50 g Corn flour
- 1 tbsp Honey
- 1/2 tsp Salt
- 250 ml Water
- 200 g Sugar
- 1 tbsp Honey
- 1 Slice of Lemon
- In a large bowl, add the warm water and the dry yeast. Then let the yeast activate for roughly 2 minutes. Afterwards, add the remaining dough ingredients.
- Cover the bowl with a tea towel or glad wrap, then, set aside in a warm place to rise. If the room temperature is too cold, turn the oven on a low heat (40-50°c) and let the dough rise in the oven for roughly an hour or until it has doubled in size.
- While your dough is rising, now is the perfect time to make the syrup. Add all syrup ingredients to a pot and bring to a boil. Remove from heat and set aside to cool.
- In a medium sized pot, bring the cooking oil to temperature. To test if your oil is ready you can drop in a small piece of dough into the oil. Make sure your oil isn't too hot, if it's too hot - it will burn on the outside and will still be raw on the inside.
- Start frying your loukoumades, making sure you don't overcrowd your pot. Fry in batches of 3-4 loukoumades at a time. My Giagia shapes her loukoumades by squishing the dough between her hands and scooping it with a spoon.
- Fry until golden brown. Remove from oil and place on a tray lined with paper towel to remove any excess oil.
- Serve loukoumades with syrup, cinnamon and walnuts or drizzle with Nutella.
- Dip your spoon in some olive oil to prevent the dough from sticking