Imagine biting into a golden, crispy cloud of dough, dripping with golden honey and sprinkled with crunchy walnuts - welcome to the world of Loukoumades, the Greek dessert that will transport you straight to the sun-drenched streets of Athens! These heavenly little donuts are not just a treat; they're a centuries-old culinary tradition that combines simple ingredients into a mind-blowing explosion of flavor and texture that will make your dessert dreams come true.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- Oil for frying
- Honey for drizzling
- Chopped walnuts for garnish
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 packet of active dry yeast, 1 tablespoon of sugar, and 1 teaspoon of salt. Whisk the dry ingredients together until well combined.
- In a separate bowl, warm 1 cup of water to around 100°F to 110°F (38°C to 43°C). This will help activate the yeast.
- Slowly pour the warm water into the dry ingredients and mix until a smooth batter forms. The batter should still be slightly lumpy.
- Cover the bowl with plastic wrap or a damp cloth and let the mixture rest in a warm place for 30 minutes, or until it has doubled in size.
- Heat the oil in a deep frying pan or a deep fryer to 375°F (190°C). Use enough oil to deep fry the dough, about 2-3 inches (5-
- 5 cm) deep.
- Once the oil is hot, use a spoon to drop small balls of the dough into the oil, about the size of a golf ball. Do not overcrowd the pan.
- Fry the dough for 2-3 minutes on each side, or until they are golden brown and puffed up. Repeat with the remaining dough.
- Using a slotted spoon, remove the fried dough from the oil and place them on a paper towel-lined plate to drain excess oil.
- Drizzle the warm loukoumades with honey and sprinkle with chopped walnuts. Serve immediately and enjoy!
Tips
- Water Temperature is Key: Ensure your water is precisely between 100-110°F to activate the yeast perfectly without killing it.
- Let the Batter Rest: The 30-minute resting period is crucial for developing flavor and allowing the dough to rise, so don't rush this step!
- Oil Temperature Matters: Use a cooking thermometer to maintain 375°F for even, golden-brown donuts that are crispy outside and soft inside.
- Avoid Overcrowding: Fry in small batches to maintain oil temperature and ensure each loukoumade gets evenly cooked.
- Serve Immediately: These donuts are best enjoyed warm, right after drizzling with honey and sprinkling with walnuts.Pro Tip: For an extra flavor twist, try adding a sprinkle of cinnamon or using different nuts like pistachios for garnish!
Nutrition Facts
Calories: 342kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
