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Easy Greek-Style Doughnuts (Loukoumades)

What's better than a fresh doughnut? A fresh, homemade doughnut! Learn how to make these sweet Greek treats at home.

Greek-style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds.

Greek-style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds.

Most of us enjoy a nice doughnut every now and again. I love these Greek-style doughnuts (loukoumades), and I am also rather partial to those raspberry-jam-filled, sugar-coated ones too. Choices, choices!!

There are different types of doughnut dough and batter. Some doughs use yeast require kneading and proving, rather like a sweet bread, before deep-frying, while some batter uses self-raising flour spooned into a doughnut-ring tray and baked in the oven.

This recipe uses a yeast batter that requires no kneading, as the mixture is dropping consistency and spooned straight into hot oil to fry. The doughnuts are then covered in warm honey, cinnamon, and sesame seeds.

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Delicious Loukoumades Recipe

This recipe makes 50 to 60 small doughnuts, depending on your spoon size. You can halve the ingredients to make a smaller batch, if you wish.

Ingredients

  • 500 grams strong bread flour
  • 1 sachet dry instant yeast (or 15 grams fresh yeast)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 450 milliliters warm water (approximately)
  • Oil for frying (I use sunflower oil. You can use a different oil if you wish, although I would not recommend olive oil as it burns at a low heat and the oil needs to be hot to cook the doughnuts.)

Step 1: Make the Doughnut Batter

  1. Sieve the flour into a large bowl.
  2. Add the salt, sugar and yeast (if using fresh yeast there is no need to ferment it) to the flour and combine all together.
  3. The warm water should be comfortably warm for your fingers. If you have a food thermometer, the water should be around 42˚C. The water must be warm enough to activate the yeast, but not so hot as to kill it!
  4. Add the warm water to your flour, yeast, salt and sugar. Beating it together using a mixer, if you are lazy like me or if you are feeling strong enough you can give it a good beating with a wooden spoon. I recommend using a mixer, you'll see why! (Picture 3 Below)
  5. Beat the batter hard until you notice bubbles starting to come to the top of the batter—this is the yeast doing its bit. (Picture 4 Below)
  6. The batter should also be of a soft dropping consistency, (Picture 5 Below) if the batter is not thick enough carefully add a little more strong bread flour until it is the correct consistency and if the batter is too thick add a drop of warm water until the batter is dropping slowly off of the beaters or from the spoon you have used.
  7. Once the batter is the correct consistency, it needs to be covered and left to stand in a warm place for an hour or so, to allow the yeast to do its work. You can leave it in a cool place, you will have to leave it longer that is all. (Picture 6 Below) I cover mine with a plate, but you could use cling film or tin foil.
  8. When the batter is ready for cooking you will notice that it has increased in volume and that the surface is now covered in lots of bubbles. (Picture 7 Below) The batter is now ready for frying.

Step 2: Cook the Doughnuts

  1. Pour enough cooking oil in a large heavy based saucepan, filling it no more than one third of the pan, for safety. If you fill the saucepan with too much oil, the oil could 'boil over' when you drop the batter into it.
  2. Heat the oil until it is very hot, so when you drop a blob of batter into it, the batter browns and floats to the top of the oil quickly. If the oil is not hot enough, the batter will absorb too much oil; if it is too hot, then the batter will burn before it cooks on the inside. (Picture 8 Below) You can use a deep fat fryer if you have one.
  3. If you do not plan to serve the doughnuts as they cook, but would like to serve them all together in a dish at once, then put a dish in the oven on a low heat and as the doughnuts cook spoon them into the dish and keep them warm in the oven. I put a couple of pieces of kitchen roll into the bottom of the dish to absorb any excess oil.
  4. Using a tablespoon, spoon blobs of the batter into the hot oil. Only fry a few at a time, four to six depending on the size of your saucepan. (Pictures 9 and 10 Below)
  5. Let them fry for a minute or two on one side until they are a nice golden brown in colour, then flip them over being careful not to splash the oil. Hot oil burns! Continue to fry the doughnuts for a further minute or two on this side until a nice, golden brown colour. (Picture 11 Below)
  6. Spoon them into a warm dish using a slotted spoon if you have one. (Picture 12 Below) Keep them warm in the oven until they are ready to be served.
  7. Warm a few spoonfuls of honey in the microwave or a small saucepan. Drizzle the warm honey over the warm doughnuts and sprinkle with cinnamon and sesame seeds. (Picture 13 Below)
  8. Serve your doughnuts whilst still nice and warm. (Picture 14 Below) Why not serve them with a scoop of vanilla ice cream, too?

© 2012 Debbie Roberts

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