Puffy, golden doughnut puffs fried to airy perfection and drizzled with warm honey, sprinkled with cinnamon and crushed walnuts. Light as air and irresistibly sweet.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: stack on a plate
Garnishes: honey drizzle, cinnamon, walnuts
Accompaniments: Greek coffee
Instructions
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1
Mix flour, yeast, sugar, and salt. Add warm water gradually and stir until a thick, sticky batter forms. Cover and let rise 1 hour until bubbly.
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2
Heat oil to 175C in a deep pot or fryer. The oil temperature is critical for puffing.
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3
Using two wet spoons or wet hands, drop small balls of batter into the hot oil. Fry for 3-4 minutes, turning, until evenly deep golden.
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4
Remove with a slotted spoon and drain briefly on paper towels.
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5
Warm honey slightly so it flows easily. Pile loukoumades on a plate.
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6
Drizzle generously with warm honey, sprinkle with cinnamon, crushed walnuts, and sesame seeds. Serve immediately.
Did You Know?
Loukoumades were served to victorious athletes at the ancient Olympic Games — they are possibly the oldest known dessert in Western civilization.
Chef's Notes
Equipment Tips
- deep fryer or heavy pot
- mixing bowl
- slotted spoon
- two spoons
Garnishing
honey drizzle, cinnamon, walnuts
Accompaniments
Greek coffee
The Story Behind Λουκουμάδες
Loukoumades are referenced in ancient Greek texts, where they were called "enkris" and offered as prizes at athletic competitions. The tradition of frying dough balls and drenching them in honey has continued unbroken for nearly three millennia in Greece, making them one of the longest-surviving recipes in culinary history.
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