Prep 30 mins
Cook 10 mins
Recipe submitted for Zaar World Tour 2006. This recipe is a little different to the one already on Zaar,... Loukoumades are the Greek version of donuts, with honey and cinnamon sauce... Am I making you hungry yet??
- 500 g flour (1 lb 1oz)
- 9.85 ml yeast
- 4.92 ml salt
- 9.85 ml ground cinnamon
- warm water, for disolving yeast etc
- oil (for frying)
- 473.18 ml honey
- 236.59 ml sugar
- 1 cinnamon stick
- 473.18 ml water
- cinnamon (to garnish)
- Dissolve the yeast in a little lukewarm water, mix flour and salt in a bowl and slowly add yeast mixture being sure to mix well.
- Slowly add more warm water until you have a medium paste. Cover the bowel with a clean cloth and stand in warm water for about 1 hour. The batter should have doubled in size and formed "bubbles".
- Heat oll and add teaspoonfuls of the batter to the oil, cook until they turn golden brown.
- Remove from the oil and drain on kitchen paper while making the syrup.
- Syrup: boil the honey, sugar, water and cinamom for 10 minutes. Pour the syrup over the honey puffs/ loukoumades and garnish with a sprinkle of cinnamon powder. Serve hot.
I never tried loukoumades before so I have no clue what I was to expect as well. But I really enjoyed this recipe! I used quick rise yeast since I despise waiting for bread to rise!I didnt pour the syrup over them because I did not want them to get soggy like mentioned above. I just dipped the tops into the syrup when it was time to serve. Very good recipe!
We've never had authentic Loukoumades to compare, but this brunch item will certainly satisfy your sweet tooth. The recipe states to pour the syrup over the donuts, and that made our donuts become a bit soggy. We recommend that the sauce be halved or cooked till reduced by half, then dip one side into the syrup. Overall a great donut recipe.