Loukomades Greek Donuts With Honey Cinnamon Food

GREEK DONUTS WITH HONEY

Steps:

• For the donuts: In the bowl of a stand mixer fitted with the whisk attachment, combine the warm water, yeast and pinch of the sugar and whisk to combine. Let stand until the yeast is very foamy, about 10 minutes.
• Next, add the flour, warm milk, olive oil, salt and remaining sugar and mix until a smooth batter forms, 2 to 3 minutes. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Set up your grill for even heat. If using a charcoal grill, build the coals evenly. If using a gas grill, heat both sides evenly.
• For the honey syrup: In the meantime, in a small saucepot on the grill, combine the honey, orange peels, orange juice, sugar, cinnamon and a pinch of salt. Bring to a strong simmer and stir to dissolve the sugar. Simmer for 15 minutes, then remove from the heat and set aside.
• Heat 4 to 6 inches of canola oil to 350 degrees F.
• When the batter is ready, dip a small ice cream scoop into the hot oil to coat, then scoop some of the batter out. Drop into the hot oil and repeat until the donuts are frying comfortably in an even layer. You may need to do this in 2 to 3 batches depending on the size of your pot so you do not overcrowd the pot. Fry until golden brown on all sides and puffed, about 2 minutes per side, using a spoon to flip them. Remove to a draining rack and repeat with the remaining batter.
• After the donuts have drained of excess oil, transfer them to a serving platter. Pour the honey syrup all over and sprinkle with the pistachios.

LOUKOMADES (GREEK HONEY BALLS)

Steps:

• Mix ingredients all together.
• Drop a teaspoon at a time in hot vegetable oil until golden brown.
• Drain on paper towel, and serve with maple syrup or honey. Sprinkle with chopped walnuts and cinnamon.

LOUKOUMADES (GREEK HONEY DUMPLINGS)

Steps:

• Dissolve the yeast in the lukewarm water.
• Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained.
• Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours).
• Heat the oil for frying in a saucepan on the stove until very hot.
• Dip a teaspoon into oil to coat and spoon out some dough into the hot oil.
• Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding.
• Dip the spoon in oil, every time the dough starts to stick on it.
• Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain.
• Keep making more fritters in this way.
• When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.
• Sprinkle them with chopped walnuts and sesame seeds.
• Serve immediately.
• To make honey syrup.
• Heat honey and water in a small saucepan and skim off any froth that may form on top.
• Boil for 5 minutes together and pour over fritters.

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.