Greek Donuts With Honey Food

GREEK DOUGHNUTS WITH WALNUT HONEY

Steps:

• For the doughnuts: In a mixing bowl, add the yeast to 1 cup warm water, mix with a fork and let sit for 5 minutes. Add the flour, milk, sugar, olive oil, zest and salt. Mix thoroughly until the batter is smooth, 2 minutes. Cover the bowl with plastic wrap and rest the dough in a warm place for 1 hour.
• Preheat the deep fryer to 375 degrees F.
• Dip a tablespoon measure in water, and then scoop out 1 tablespoon of dough. Wet your hands and roll the dough into balls, about 16 total. Place the doughnuts, a few at a time, in the fryer and cook until golden, 2 to 3 minutes.
• For the honey: Place the honey, walnuts and 1/4 cup water in a pot set over medium heat for 3 minutes.
• Coat the doughnuts with the walnut honey to serve.

LOUKOMADES (GREEK DONUTS WITH HONEY & CINNAMON)

Steps:

• Dissolve the yeast in the warm water with the sugar, about 10 minutes.
• Beat the eggs and add them to the yeast mixture, gradually adding the flour and salt, beating well.
• Cover and let rise for 2 hours.
• Heat some canola or vegetable oil to about 375F in a skillet or deep fryer, and drop the risen dough by the tablespoon-full into the oil. Turn it often to brown evenly.
• Dip each donut in the warmed honey and sprinkle with cinnamon.

LOUKOUMADES

Steps:

• Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
• Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
• Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep.
• Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
• Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.