|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 15g||6%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Loukoumades (in Greek: λουκουμάδες, singular λουκουμάς, pronounced loo-koo-MA-thess, loo-koo-MA-tha) are the Greek version of a doughnut—golden puffs of fried dough that are crispy on the outside and fluffy on the inside. After they are fried, they're bathed in sweet syrup and sprinkled with cinnamon and walnuts.
There are a few tips for making the most delicious loukoumades. First, give the dough time to rise in a warm place and you will be rewarded with an airy pastry. Also, be sure you are dissolving the yeast in lukewarm water. When frying, do so in batches and do not crowd the pot—otherwise, the loukoumades will stick to each other and the oil temperature will lower.
Although the traditional honey syrup is the perfect sweet coating, a drizzle of chocolate or scoop of vanilla ice cream is never a bad idea.
- For the dough:
- 1 package (1/4 ounce) dry yeast
- 2 cups lukewarm water (divided)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon whiskey or brandy
- For the Syrup:
- 2 cups sugar
- 1 cinnamon stick
- 1 cup water
- 1/2 cup honey
- For Frying:
- 2 cups canola or corn oil
- Ground cinnamon, ground walnuts, and/or confectioner's sugar
Dissolve the yeast in 1/2 cup lukewarm water and set aside.
In a large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.
Add the dissolved yeast, whiskey, and remaining 1 1/2 cups water to the dry ingredients. Using an electric hand mixer, mix the batter for 3 minutes on medium-high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about 2 hours to rise.
Prepare the syrup while the batter is rising. Put the sugar, cinnamon stick, water, and honey in a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.
When the batter is about double in size, heat the oil in a saucepan or deep frying pan until very hot but not smoking.
Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.
Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts, or even with confectioner's sugar. Serve immediately.