Loukoumades Recipes

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LOUKOUMADES (GREEK HONEY DUMPLINGS)



Loukoumades (Greek Honey Dumplings) image

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

2 cups lukewarm water
1 cup lukewarm milk
2 packages dry yeast
4 cups flour (or enough until a thick, pancake-like batter consistency is reached)
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons oil
oil (for frying)
1 cup honey (Greek thyme honey is best, and authentic)
1/4 cup water
cinnamon
finely chopped walnuts (optional)
sesame seeds, toasted (optional)

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



Loukoumades image

Fried Greek honey puffs.

Provided by JOANNA

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 25

Number Of Ingredients 12

2 (.25 ounce) packages active dry yeast
1 cup warm water
½ cup warm milk
¼ cup white sugar
1 teaspoon salt
⅓ cup butter, softened
3 eggs
4 cups all-purpose flour
½ cup honey
½ cup water
4 cups vegetable oil, or as needed
2 teaspoons ground cinnamon

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

LOUKOUMADES



Loukoumades image

A Greek doughnut-hole-like fried puff pastry. If you can't get thyme honey, other honey will do. Each time I've made these, I've come out with a different number, with the count varying quite a bit across time. So the amount given is only a very inexact estimate.

Provided by echo echo

Categories     Breads

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1/2 teaspoon salt
1/2 package dry yeast
1 cup lukewarm water
oil
1/2 cup thyme honey
3/4 cup sugar
1 3/4 cups water
2 teaspoons lemon juice
2 teaspoons cinnamon

Steps:

  • Sift the flour and salt together into a bowl.
  • Sprinkle the yeast over the lukewarm water and stir to dissolve.
  • Add yeast mixture to flour and beat or knead 5 minutes until the dough is smooth and elastic.
  • Cover the bowl with a damp cloth and let rise 1 hour or until the dough has doubled in bulk.
  • Heat oil for deep fat frying.
  • Pinch off small pieces of dough and fry in hot oil about 3 min until golden brown.
  • Drain on paper towels and keep warm.
  • In a saucepan, combine the honey thru lemon juice and bring to a boil.
  • Cook, stirring, until sugar dissolves and mixture is syrupy.
  • Pour over hot puffs and sprinkle with cinnamon.

LOUKOUMADES



Loukoumades image

Loukoumades are served across Greece and Cyprus, with a wide range of garnishes. I've suggested honey and cinnamon because they're a simple, delicious, and authentic combination. But you could add a sprinkling of chopped pistachios or a dusting of confectioners' sugar or even substitute the syrup used in making Baklava (page 628) for the honey.

Yield makes 24 to 30

Number Of Ingredients 9

1 teaspoon instant active dry yeast, like SAF
2 tablespoons sugar
3 1/2 cups flour, plus more as needed
1 1/2 teaspoons salt
1 cup water or milk
Oil or butter for the bowl
Corn, grapeseed, or other neutral oil for deep-frying
1/2 cup honey, more or less, gently warmed
1 tablespoon ground cinnamon, or more to taste

Steps:

  • Combine the yeast, 1 tablespoon of the sugar, the flour, and salt in a food processor and pulse once or twice. Turn the machine on and add the liquid, a little at a time, through the feed tube, until the mixture forms a ball and is slightly sticky to the touch. If dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
  • Turn the dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put the dough in a lightly oiled or buttered bowl and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
  • Put at least 2 inches (more is better) of oil in a large deep saucepan; the narrower the saucepan, the less oil you'll need, but the more oil you use, the more fritters you can cook at the same time. Heat the oil over medium-high heat to about 350°F (a pinch of the batter will sizzle immediately).
  • Punch the dough down in the bowl, then moisten or flour your hands and shape tablespoon-sized pieces of the batter into little balls. Keep a piece of plastic wrap draped over the shaped fritters. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 7 to 10 minutes. Drain on paper towels. Serve hot or at room temperature, drizzled with the honey and sprinkled with a mixture of the cinnamon and the remaining tablespoon of sugar.

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