Loukoumades Greek Honey Dumplings Recipes

LOUKOUMADES (GREEK HONEY DUMPLINGS)

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.

LOUKOUMADES

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.