Loukoumades are Greek gorgeous crunchy, syrup-coated fritters.This is one of those dangerous desserts that you can’t resist. You will definitely fall in love with it!
Loukoumades are traditional Greek honey puffs, served soaked in dates syrup and garnished with orange wedges, chopped walnuts or sesame seeds. Actually, it is a Greek version of bite-sized donuts, deep fried to golden and crispy crunch on the outside but at the same time airy and fluffy inside.
This dessert is very simple to make, the dough consists of water, milk, yeast, flour, sugar and a little bit of salt. You mix the batter, let it rise then portion and fry it. As simple as delicious, but, to ensure the perfect result, there are some useful tips to be considered.
# 1 The batter, used for making Loukoumades is not quite typical. First of all, to get the right texture of your dessert, give it enough time to rise, then you’ll get crispy on the outside and fluffy inside balls.
#2 Always dissolve the yeast in a warm water and let it rise in a warm environment.
A Simple and delicious airy dessert at your table.
HOW TO MAKE LOUKOUMADES
- FOR THE DOUGH
- Water ( lukewarm)- 1 cup
- Milk ( warm)- 1 cup
- Active dry yeast- 1 tbsp
- All-purpose flour ( sifted twice) -4½ cup
- Sugar- 1 tbsp
- Salt-1 tsp
- Vegetable oil- 4 tbsp
- Vegetable oil- 3-4 cups
- Store-bought dates syrup- 1 cup
- Mix the yeast with 1 cup of warm water, add in 1 tbsp of sugar, stir gently and set aside for 5 minutes to proof.
- Transfer the yeast mixture with the remaining dough ingredients (milk, all-purpose flour, salt & 4 tbsp. of vegetable oil) into the bowl of the stand mixer with a dough attachment & beat on medium-high speed until well combined and no lumps left. Cover the dough with plastic wrap & set aside to rise for at least 1 hour in a warm place.
- When the dough is ready, heat 3-4 cup oil in a large pan over medium-high heat until a small piece of bread dropped into it sizzles instantly.
- Take a teaspoon of dough and shape it into a ball. Drop into the oil. Keep repeating until you have no more space in the pan. Fry until they float on the surface of the oil and turn crisp and golden.
- Remove the fritters from the oil with a slotted spoon and drain on kitchen paper. Transfer them into casserole/ any heatproof platter and keep them warm while frying the remaining balls.
- Drizzle the date syrup over the fritters and toss them around to completely coat. Serve immediately.
A stand mixer, a large bowl, a large frying pan, a casserole, a slotted spoon
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