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Loukoumades

Name: Loukoumades
Prep time: PT25 minutes
Cook time: PT20-25 minutes
Total time: PT1 hour 45 minutes (including rising)
Yield: 30
Cuisine: Greece
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)

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.

Förberedelsetid25 minutes

Tillagningstid20-25 minutes

Total tid1 hour 45 minutes (including rising)

Portioner30

SvårighetsgradMedium

2 ändringar· Feb 8

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🧂 Ingredienser

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)

👨‍🍳 Instruktioner

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

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💡 Proffstips

✓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.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

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.