Loukoumades are the ultimate comfort food. Most of us know them as Greek Honey Puffs, but their name is Loukoumades or more accurately Loukoumathes. As fancy as they seem, they are fairly simple to make; however, they have to be served hot which is why often times you won't find them at Greek gatherings. This sweet temptation is ideal for the late days of summer, which is why we chose them to be our first recipe as Fall is just around the corner.
0.5 ounces of active dry yeast
31/2 cups of flour
1 cup of warm water1 cup of milk
1 tbsp of sugar
1 tsp salt
3 tsp olive oil
For the toppings you will use:
Crushed walnuts (optional)
1. Dissolve the yeast in warm water.
2. Add the rest of the ingredients in the same bowl and mix well until you get a porridge like consistency. That will be your base batter for loukoumades.
3. Cover the batter and set it near a warm place for 1-2 hours and allow it to rise. You will notice that it will develop bubbles on top. That is normal and a good sign that the yeast is doing its magic.
4. In a deep fryer, pour vegetable oil and set on high heat. The vegetable oil should be hot, but not smoking; this is key for a beautiful consistency of loukoumades as you will avoid burning the outside before the inside is sufficiently cooked.
4. Drop tablespoon sized dough balls (use your hands to squeeze tablespoon size doses of dough into a spoon) in the hot oil and deep fry. Make sure the dough is golden on all sides.
5. Take the puffs out of the oil and set in a bowl or plate lined with paper towels (they will absorb the majority of the grease from deep frying). Allow them to sit for a few minutes and top them off with honey and cinnamon.
If you find that you like a thinner consistency in honey, you can mix some of it with water and bring to a boil. You will then remove the bubbles that develop and use the syrup like mix that remains as your honey topping for the loukoumades.