Loukoumades are golden puffs of fried dough that are bathed in sweet syrup and sprinkled with cinnamon and walnuts.
This recipe hails from Matina Caribacas a friend and fellow parishioner at our church who perfected her loukoumades after many years of trial and error. They are crisp on the outside and fluffy on the inside – and they are absolutely delicious.
Prep Time: 2 hours, 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours, 30 minutes
Yield: About 40 pieces
Ingredients:
- 3 cups all-purpose flour
- 1 pkg. (1/4 oz) dry yeast
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. whiskey or brandy
- 1-1/2 cups lukewarm water
- 1/2 cup lukewarm water
- 2 cups canola or corn oil
- Ground cinnamon and walnuts for serving
- For the syrup:
- 2 cups sugar
- 1 stick cinnamon
- 1-cup water
- 1/2 cup honey
Preparation:
Dissolve the yeast in the 1/2 cup lukewarm water and set aside.
In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.
Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Using an electric hand mixer, mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise.
Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.
When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking.
Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.
Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.