Loukoumathes Greek Doughnut Holes Food
LOUKOUMATHES - GREEK DOUGHNUT HOLES
It's okay to lick your fingers! These melt in your mouth Little doughnuts are everyone's favorites. Posting this recipe for ZWT II 2006. Recipe is from a cookbook my late DM purchased at the local Greek Festival, written by members of the Greek Orthodox Church here. Rising time not included in either prep or cooking time. Yield or servings not stated in recipe and questimated at best.
Provided by Chabear01
Categories Breads
Time 50m
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- Stir yeast into hot water and set aside. Sift all dry ingredients together, add milk, eggs, oil orange peel, and hot water mixture. Add 2 cups of the flour mix. If dough is too loose, gradually add the extra cup of flour. Mix well and knead dough. Dough should be soft and light. Cover and let rise at room temperature for about 2 hours.
- Add several inches of wesson oil to a deep fryer or electric frying pan and heat to 350 degrees. Scoop a handful of dough in your hand and make a fist. With a teaspon pick off a small amount of dough from the top of your fist and drop into the hot oil, continue this to fill fryer with dough balls. Cook until golden brown. Remove with slotted spoon, and drain on absorbent paper. Dilute 1 cup honey with just enough water to slightly dilute it. Drop cooked Loukoumathes into warm honey to coat and remove onto a platter. Sprinkle with ground walnuts and cinnamon. Serve warm.
GREEK DONUTS WITH HONEY
Provided by Michael Symon : Food Network
Time 1h45m
Yield 6 servings
Number Of Ingredients 14
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.
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- To prepare this traditional loukoumades recipe, start by making the dough. In a bowl add the water, sugar and yeast. Stir with a whisk until the yeast dissolves completely and wait for 5 minutes. In a mixers bowl add the yeast mixture add the rest of the ingredients for the dough and whisk at high speed (for about 2 minutes) until the mixture becomes a smooth batter. (You could also use a hand whisk. Whisk until the mixture has no lumps).
- Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour to rise.
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