Introduction

Loukoumades are a traditional Greek dessert, often enjoyed during holidays and festivals. These small, deep-fried dough balls are crispy on the outside, soft on the inside, and soaked in a sweet honey syrup. Sometimes referred to as Greek doughnuts, they are typically sprinkled with cinnamon and crushed nuts, making them an irresistible treat. Loukoumades are perfect for sharing with family and friends and are often served with coffee or tea.

Instructions

1. Prepare the Dough:

• • In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
  • Add the warm water, warm milk, and olive oil to the dry ingredients.
  • Mix well until you have a smooth, sticky dough. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rest in a warm place for about 1-2 hours, or until the dough has doubled in size.

2. Make the Syrup:

• • While the dough is rising, prepare the syrup. In a small saucepan, combine the honey, water, sugar, lemon juice, and cinnamon stick.
  • Bring the mixture to a boil, then reduce the heat and let it simmer for 5-10 minutes until it thickens slightly.
  • Remove from heat and set aside to cool.

3. Fry the Loukoumades:

• • Once the dough has risen, heat the vegetable oil in a large pot or deep fryer to about 180°C (350°F).
  • Dip a spoon in oil to prevent sticking, then scoop small portions of the dough and carefully drop them into the hot oil.
  • Fry the dough balls in batches, turning them occasionally, until they are golden brown and crispy on all sides (about 3-5 minutes per batch).
  • Use a slotted spoon to remove the loukoumades from the oil and drain them on paper towels.

4. Coat in Syrup:

• • While the loukoumades are still warm, dip them in the prepared honey syrup, ensuring they are well-coated.
  • Arrange them on a serving plate.

5. Garnish and Serve:

• • Sprinkle the loukoumades with ground cinnamon, crushed walnuts, and a dusting of powdered sugar, if desired.
  • Serve warm and enjoy!

Tips

• Dough Consistency: The dough should be sticky and slightly elastic. If it’s too thick, add a little more warm water; if too thin, add a bit more flour.
• Frying: Be sure to maintain the oil temperature around 180°C (350°F) for even frying. If the oil is too hot, the loukoumades will brown quickly but remain uncooked inside.
• Syrup: You can prepare the syrup ahead of time and store it in the fridge. Just warm it slightly before using it.
• Variations: Try adding a splash of rose water or orange blossom water to the syrup for a fragrant twist.