Cookbook:Loukoumas (Greek Donuts with Honey) II
(Redirected from Cookbook:Loukoumas II)
| Loukoumas (Greek Donuts with Honey) II | |
|---|---|
 | |
| Servings | 8 |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Callimachus called these "honey tokens" some time during the 3rd century B.C. Loukoumades were the 1st prizes awarded to winners of the ancient Olympics. Now they are the perfect Greek cafe dessert celebratory piece of decadent, or mid-morning snack. They’re especially good on cold wintry afternoons with a nice cup of coffee. Bon appetit!
Ingredients[edit | edit source]
Fritters[edit | edit source]
- 4 teaspoons active dry yeast
- 1½ cups warm water
- 2 cups all-purpose flour
- 1 scant teaspoon salt
- Vegetable oil for frying
Topping[edit | edit source]
- Honey (preferably thyme honey)
- Cinnamon
- Walnuts, crushed
- Sesame seeds
Procedure[edit | edit source]
Fritters[edit | edit source]
- Combine the yeast and ½ cup warm water.
- Mix the flour with the salt and put it in a deep bowl.
- Add the yeast and and 1 cup warm water, and mix well until you make a uniform thin paste.
- Cover and leave in the shade for 1½–2 hours until it rises and forms bubbles under the surface.
- Heat several inches of oil in a deep frying pan. Add the batter by large spoonfuls to make fritters. Turn the balls as they puff-up, frying 3–5 minutes until golden brown all over. Do not crowd the pan.
- Remove with a strainer or ladle, and place on paper towels; keep warm.
Topping[edit | edit source]
- Drizzle loukoumas with honey.
- Sprinkle with cinnamon, walnuts, and/or sesame seeds to taste.