Donuts, churros, beignets, every culture has some version of fried dough and Greeks are no exception. True to most mediterranean fare, even these decadently loukoumades are somewhat nutritious with the addition of copious amounts of honey and a generous sprinkle of cinnamon.
The first time I tried these crispy donut balls, my mother-in-law had prepared a hefty batch, which she placed in a large bowl in the center of the table. As we each ate a dozen, we shared stories and laughs, instilling a sense of communal celebration and indulgence.
The spirit of celebration and whimsey remains today, and I even at times find myself modifying the recipe from honey and cinnamon to maple syrup and vanilla ice cream, a decadent combination! Regardless of how you choose to top your loukoumades, they will most definitely impart joy and lightheartedness to those at the table.
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 3.5 cups warm water
- Extra virgin olive oil for frying
- 1 cup honey
- 1 tablespoon cinnamon
Preparation
- Combine the flour and sugar in a large bowl
- Dissolve the yeast in the warm water and combine with the flour
- The dough should be wet, elastic, and somewhat loose. As mentioned above, finding the right flour to water ratio may take one or two tries. With less water, the loukoumades will be denser and heavier, with more water, they will be light and puffy
- Cover the dough and place in a dark warm spot to rise for 90 minutes
- Heat extra virgin olive oil to 375 degrees
- Once the oil is hot, using a small spoon, drop lumps of dough into the oil, which will puff up as they fry
- Fry until golden brown (about 2 minutes per side)
- Drizzle honey and sprinkle cinnamon over the loukoumades and serve
