Loukoumades with honey syrup

Loukoumades with honey syrup

Loukóumádes me sirópi tou melíou

By
From
Lyndey and Blair's Taste of Greece
Serves
6
Makes
20
Photographer
Chris Chen

These are really deep-fried doughnut balls. Freshly cooked they make a popular day time snack with Greek coffee, much as we enjoyed in Kalamata market.

Ingredients

Quantity Ingredient
1 1/2 teaspoon dried yeast
1 teaspoon sugar
1/2 cup warm water
2 cups plain flour
1/2 teaspoon salt
1/2 cup milk
extra-virgin olive oil, for deep-frying
cinnamon sugar, to serve (see Lyndey’s note)

Honey syrup

Quantity Ingredient
1 cup honey
1 cup sugar
1/2 cup water

Method

  1. Combine the yeast, sugar and warm water, mix well, cover and stand for 20 minutes, or until frothy. Combine the flour and salt in a large bowl and set it aside. Measure the milk and allow to stand at room temperature.
  2. Add the milk to the yeast mixture, stir to combine and then pour into the flour mixture. Mix well, cover and stand in a warm place for 1 hour, or until doubled in volume.
  3. Meanwhile, to make the syrup, place the honey, sugar and water in a large saucepan and cook over a low heat until hot. Simmer to reduce and thicken a little. Reheat to hot to serve with the loukoumades.
  4. Once the yeast mixture has doubled, stir it well to mix.
  5. Pour oil into a medium heavy-based saucepan to a depth of about 7 cm and place over a medium–high heat. Test the heat of the oil with a wooden implement to see if bubbles appear.
  6. Using two dessertspoons (dip them in oil first), carefully lower spoonfuls of the batter into the hot oil. Do not make them too big or the loukoumades will be doughy in the centre. Cook in batches of about four for 3–4 minutes, or until golden and puffed. Reheat the oil between each batch.
  7. Drain on paper towels. Dip the loukoumades in the hot syrup, rolling them over to make sure they are completely coated. Sprinkle with cinnamon sugar, or just cinnamon if you prefer, and serve immediately.

Lyndey’s note

  • Cinnamon sugar is usually equal parts of cinnamon and sugar, but as these are so sweet, it is better to reduce the ratio of sugar.
Tags:
Lyndey
Milan
Blair
Taste
Greece
Greek
European
Mediterranean
SBS
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