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Loukoumades (Loukoumathes) - Greek Honey Puffs

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Loukoumades (Loukoumathes) - Greek Honey Puffs

Greek Honey Puffs - Loukoumades

Photo © Lynn Livanos Athan

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.

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