Loukoumades
Greek Honey Puffs
Loukoumades are delightful, bite-sized fried dough balls, a traditional Greek sweet, often referred to as 'honey tokens' or 'honey puffs'. They are known for their crispy exterior, fluffy interior, and are generously drenched in a warm honey syrup infused with cinnamon, then sprinkled with crushed walnuts. This ancient treat was even enjoyed by athletes in the original Olympic Games.
🧂 Ingredients
- 300 g All-purpose flour(plus extra for dusting)
- 2 tsp Active dry yeast
- 300 ml Warm water(about 40-45°C (105-115°F))
- 200 ml Honey(for the syrup)
- 100 ml Water(for the syrup)
- 1 Cinnamon sticks(for the syrup)
- 2 tsp Ground cinnamon(for dusting)
- 100 g Walnuts(toasted and coarsely crushed, for garnish)
- 1 liter Vegetable oil or other neutral oil(for deep frying)
👨🍳 Instructions
- 1
Activate the yeast: In a small bowl, combine the warm water (ensure it's not too hot, or it will kill the yeast) with the active dry yeast and a pinch of sugar (optional, but helps activate). Let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is alive and active.
⏱️ 10 minutes - 2
Make the batter: In a large mixing bowl, whisk together the flour and the activated yeast mixture. Stir until just combined and a smooth, thick but pourable batter forms. It should have the consistency of thick pancake batter. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for at least 1 hour, or until doubled in size and very airy.
⏱️ 1 hour 10 minutes - 3
Prepare the syrup: While the batter is rising, combine the honey, 100ml water, and the cinnamon stick in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the honey is dissolved. Let it simmer for about 5 minutes. Remove from heat, discard the cinnamon stick, and keep the syrup warm.
⏱️ 10 minutes - 4
Heat the oil: Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small drop of batter should sizzle and float to the surface immediately.
⏱️ 10-15 minutes - 5
Fry the loukoumades: Once the oil is hot, carefully drop spoonfuls of the risen batter into the hot oil. You can use two spoons, or a small ice cream scoop, to form small, round balls. Do not overcrowd the pot; fry in batches of 6-8 to maintain oil temperature and ensure even cooking. Fry for 2-3 minutes per side, or until they are puffed up, golden brown, and crispy.
⏱️ 15-20 minutes - 6
Drain and syrup: Using a slotted spoon or spider strainer, remove the fried loukoumades from the oil and drain them briefly on paper towels. Immediately transfer the hot loukoumades to a bowl and generously drizzle them with the warm honey syrup. Toss gently to coat.
⏱️ 5 minutes - 7
Garnish and serve: Arrange the syrupy loukoumades on a serving platter. Sprinkle generously with ground cinnamon and the crushed toasted walnuts. Serve immediately while they are warm and crispy.
⏱️ 2 minutes
💡 Pro Tips
- ✓Ensure your batter is airy and has risen sufficiently for light and fluffy loukoumades.
- ✓Maintain a consistent oil temperature of 175°C (350°F) for perfectly fried dough; too low and they'll be greasy, too high and they'll burn before cooking through.
- ✓Fry in small batches to prevent the oil temperature from dropping drastically and to ensure each piece cooks evenly.
- ✓Drenching the loukoumades in the warm syrup while they are still hot allows them to absorb the delicious sweetness.
- ✓Toasting the walnuts before crushing enhances their flavor and adds a delightful crunch.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Drizzle with melted chocolate or chocolate sauce along with or instead of honey.
- Serve with a scoop of vanilla or Greek yogurt ice cream.
- Add a splash of orange blossom water or rose water to the honey syrup for an aromatic twist.
🏷️ Tags
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