LOUKOUMATHES: HONEY PUFFS
This recipe uses milk and a hefty helping of baking powder to create these small light fried balls of dough that are drizzled with honey and sprinkled with nuts. These are loved by all Greeks and are a traditional Greek Jewish sweet at Hanukkah.
Provided by Charlotte J
Categories Dessert
Time 20m
Yield 30 pieces
Number Of Ingredients 10
Steps:
- Sift the flour with the baking powder into a bowl.
- Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth.
- Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves).
- When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.
- Drain on paper toweling.
- Get enough dough on your spoon to equal the size of a unshelled almond.
- Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking).
- Place on serving platter and drizzle with honey.
- Dust with walnuts and cinnamon, and serve.
CINNAMON SWEET PUFFS
Easy, VERY sweet, cheap and fun for cooks of all ages!
Provided by LJL
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Combine sugar and cinnamon in a bowl. Separate biscuits. Place a marshmallow in the center of each biscuit and wrap biscuit dough around marshmallow. Press dough to seal marshmallow completely. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange each dough ball in the prepared muffin cups.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 274.8 calories, Carbohydrate 34.8 g, Cholesterol 20.8 mg, Fat 14.1 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 526.5 mg, Sugar 15.9 g
LOUKOUMADES (HONEY PUFFS)
A slightly different way to make Honey Puffs. No yeast required. I'm posting this for ZWT 6. Greece
Provided by CJAY8248
Categories Dessert
Time 34m
Yield 2 dozen loukoumades, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine milk, flour and brandy.
- Beat until batter is thick and bubbly.
- Fill a large heavy pan with oil to a depth of at least 2". If possible it is better to use an electric deep fryer or electric fry pan because of the constant controlled temperature.
- Heat the oil to 375-400*. Work in a well ventilated room.
- Drop batter from teaspoon or tablespoon into hot oil.
- Dip spoon in cup of cold water each time before dipping in batter so batter will not stick to spoon.
- Fry 4-5 loukoumades at a time turning often until puffed and golden on all sides. The frying process usually takes 2-4 minutes.
- Remove from oil and drain in colander or in bowl lined with paper towels.
- Heat honey and 2 Tblsp. of water in a saucepan.
- To serve, arrange hot Loukoumades on a platter and pour hot honey over each one. Sprinkle with cinnamon. If desired, sprinkle with chopped walnuts.Serve hot and immediately.
- Left over cooked dry Loukoumades may be wrapped in plastic or aluminum foil and frozen. When ready to use, defrost completely, place uncovered on ungreased baking sheet and heat through in preheated moderate oven. Serve with honey, cinnamon and finely chopped walnuts as above.
Nutrition Facts : Calories 348.2, Fat 1.7, SaturatedFat 1, Cholesterol 5.7, Sodium 353.7, Carbohydrate 83.6, Fiber 0.8, Sugar 62.2, Protein 4.1
LOUKOUMADES
Fried Greek honey puffs.
Provided by JOANNA
Categories World Cuisine Recipes European Greek
Time 1h30m
Yield 25
Number Of Ingredients 12
Steps:
- Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
- Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
- Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep.
- Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
- Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.
Nutrition Facts : Calories 167.1 calories, Carbohydrate 23.5 g, Cholesterol 29.2 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 2.3 g, Sodium 122.2 mg, Sugar 7.9 g
PUFFS WITH HONEY BUTTER
A priest shared the recipe for these delicious doughnut-like puffs. Honey butter is yummy on top. -Ruth Plaushin, Swiftwater, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 5 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine 1/4 cup butter and honey until smooth; set side., In a large bowl, beat eggs until lemon-colored. Beat in yogurt and remaining butter until smooth. Combine the flour, baking powder, baking soda, nutmeg and salt; stir into yogurt mixture. , In a deep-fat fryer or electric skillet, heat oil to 360°. Drop batter by teaspoonfuls into oil. Fry until golden brown, about 1 minute on each side. Drain on paper towels. Serve warm with the honey butter.
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 118mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.
HONEY-NUT SWIRLS
Puff pastry creates a quick and easy "dough" for pretty pinwheel-type cookies featuring two types of nuts. The flaky treats are hard to resist.-Sally Sibthorpe, Shelby Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, unfold puff pastry. Roll into a 12x9-in. rectangle., In a small bowl, combine the walnuts, pistachios, brown sugar, butter, honey, cinnamon and salt. Spread over pastry to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side. Cut into 1/2-in. slices., Place 2 in. apart on parchment-lined baking sheets. Brush with cream and sprinkle with sugar. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 141 calories, Fat 10g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
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DELICIOUS LENTEN GREEK HONEY PUFFS RECIPE (LOUKOUMADES)
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- To prepare this delicious Greek honey puffs recipe, start by dissolving the yeast in the water. Cover with plastic wrap and allow to rise for about 5 minutes, until it starts bubbling.
- In a separate bowl add the flour, corn starch and salt and blend to combine. Add the flour mixture in the yeast mixture and pour in the honey. Whisk all the ingredients together, until the batter is smooth. Cover the bowl with plastic wrap and let the dough rise for about 30 minutes.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil to high heat until hot. Test if the oil is hot enough by dipping in some of the dough. If it sizzles the oil is ready or check its temperature. It should read 160C or 320F.
- Take a handful of the dough in your palm and squeeze it out, between your thumb and index finger, onto a tablespoon dipped in water. Then drop it in the oil and fry until golden. Repeat this procedure until the surface off the pan is comfortably filled. It is important to dip the spoon in a glass of water every time, so that the batter doesn’t stick on it. You want the spoon to be covered in water but not filled with it.
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