Loukoumades Greek Honey Dumplings Recipes
LOUKOUMADES (GREEK HONEY DUMPLINGS)
Make and share this Loukoumades (Greek Honey Dumplings) recipe from Food.com.
Provided by evelynathens
Categories Breads
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve the yeast in the lukewarm water.
- Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained.
- Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours).
- Heat the oil for frying in a saucepan on the stove until very hot.
- Dip a teaspoon into oil to coat and spoon out some dough into the hot oil.
- Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding.
- Dip the spoon in oil, every time the dough starts to stick on it.
- Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain.
- Keep making more fritters in this way.
- When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.
- Sprinkle them with chopped walnuts and sesame seeds.
- Serve immediately.
- To make honey syrup.
- Heat honey and water in a small saucepan and skim off any froth that may form on top.
- Boil for 5 minutes together and pour over fritters.
Nutrition Facts : Calories 334.3, Fat 4.2, SaturatedFat 1, Cholesterol 3.4, Sodium 132.9, Carbohydrate 69.1, Fiber 1.8, Sugar 29.2, Protein 6.7
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
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- To prepare this traditional loukoumades recipe, start by making the dough. In a bowl add the water, sugar and yeast. Stir with a whisk until the yeast dissolves completely and wait for 5 minutes. In a mixers bowl add the yeast mixture add the rest of the ingredients for the dough and whisk at high speed (for about 2 minutes) until the mixture becomes a smooth batter. (You could also use a hand whisk. Whisk until the mixture has no lumps).
- Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour to rise.
- Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil on a medium heat until hot. Test if the oil is hot enough by dipping in some of the dough for the loukoumades. If it sizzles the oil is ready. A more accurate way is to use a kitchen thermometer and measure the oil to be at 160C / 320F.
- Dip a tablespoon in some oil, shake it a bit to remove any excess. It is best to dip the spoon in oil and not water. Dip your hand in the dough and using your palm, squeeze out a small portion of dough between your thumb and index finger, like you are making a fist. Using the spoon, grab the dough ball off your hand and let it drop in the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the oil & shake off every time, so that the batter doesn’t stick on it.
TRADITIONAL GREEK LOUKOUMADES RECIPE (GREEK HONEY PUFFS)
From vayiaskitchen.com
5/5 (2)Servings 12Cuisine GreekCategory Dessert
- In a mixing bowl, proof your yeast. Add two packets of yeast to one cup of lukewarm water (generally around 100 degree Fahrenheit). Stir with a fork for a minute or two to dissolve the yeast.
- In a separate bowl, add 3 1/2 cups of sifted flour, 2 tablespoons of sugar, and 1 tablespoon of salt. Stir to combine.
- Add your dry ingredients to your wet slowly, a little bit at a time, while continuing to whisk. Slowly add in one cup lukewarm milk. Your batter should resemble a pancake mix.
- Note: If you don’t see any little bubbles forming, and your dough doesn’t start to rise — Start Over! That means that your yeast was not active.
- Cover the bowl with saran wrap and a couple of clean, dry kitchen towels. Set aside in a cool place on your counter and wait for the dough to rise.
- In about 3 hours, check your dough. It should have doubled in size. Give it a good stir. Is it too thick? Add a quarter cup of water and stir again. The mixture shouldn’t be runny — nor should it be so thick that you can’t get your spoon through it.
- In another small saucepan, add sesame seeds and toast on medium low heat until golden brown. Remove and pulse in a coffee grinder or food processor a few times until it resembles sand.
- In a large dutch oven, heat vegetable oil to 350 degrees. Your oil needs to be hot enough to get the loukoumades to puff up. Use a candy thermometer to test for readiness.
- Slowly, place a spoonful of dough into the oil. It’ll plop to the bottom and rise up, in a puffed ball shape.
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