Loukoumades Greek Honey Dumplings Food

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.

HONEY PUFFS, GREEK: LOUKOUMADES

Steps:

• Dissolve the yeast in a little lukewarm water, mix flour and salt in a bowl and slowly add yeast mixture being sure to mix well.
• Slowly add more warm water until you have a medium paste. Cover the bowel with a clean cloth and stand in warm water for about 1 hour. The batter should have doubled in size and formed "bubbles".
• Heat oll and add teaspoonfuls of the batter to the oil, cook until they turn golden brown.
• Remove from the oil and drain on kitchen paper while making the syrup.
• Syrup: boil the honey, sugar, water and cinamom for 10 minutes. Pour the syrup over the honey puffs/ loukoumades and garnish with a sprinkle of cinnamon powder. Serve hot.

LOUKOUMADES (HONEY PUFFS)

Steps:

• In a large mixing bowl combine milk, flour and brandy.
• Beat until batter is thick and bubbly.
• Fill a large heavy pan with oil to a depth of at least 2". If possible it is better to use an electric deep fryer or electric fry pan because of the constant controlled temperature.
• Heat the oil to 375-400*. Work in a well ventilated room.
• Drop batter from teaspoon or tablespoon into hot oil.
• Dip spoon in cup of cold water each time before dipping in batter so batter will not stick to spoon.
• Fry 4-5 loukoumades at a time turning often until puffed and golden on all sides. The frying process usually takes 2-4 minutes.
• Remove from oil and drain in colander or in bowl lined with paper towels.
• Heat honey and 2 Tblsp. of water in a saucepan.
• To serve, arrange hot Loukoumades on a platter and pour hot honey over each one. Sprinkle with cinnamon. If desired, sprinkle with chopped walnuts.Serve hot and immediately.
• Left over cooked dry Loukoumades may be wrapped in plastic or aluminum foil and frozen. When ready to use, defrost completely, place uncovered on ungreased baking sheet and heat through in preheated moderate oven. Serve with honey, cinnamon and finely chopped walnuts as above.

LOUKOUMADES

Steps:

• Sift the flour and salt together into a bowl.
• Sprinkle the yeast over the lukewarm water and stir to dissolve.
• Add yeast mixture to flour and beat or knead 5 minutes until the dough is smooth and elastic.
• Cover the bowl with a damp cloth and let rise 1 hour or until the dough has doubled in bulk.
• Heat oil for deep fat frying.
• Pinch off small pieces of dough and fry in hot oil about 3 min until golden brown.
• Drain on paper towels and keep warm.
• In a saucepan, combine the honey thru lemon juice and bring to a boil.
• Cook, stirring, until sugar dissolves and mixture is syrupy.
• Pour over hot puffs and sprinkle with cinnamon.