Honey Puffs Loukoumathes Recipes

LOUKOUMADES - TRADITIONAL GREEK HONEY PUFFS RECIPE & HISTORY

Steps:

• The liquid part of the Loukoumades mixture can be composed of a half cup of milk and a half cup of water or by just 1 cup of water. To obtain a perfect result, you want the liquid lukewarm.
• First of all, pour 1 cup of liquid in a bowl, then add the yeast along with 1 tbsp of sugar, and melt stirring with your hands.
• Now, sift the flour and pour it a little at a time, stirring and adding 1 tsp of salt on the halfway. Finally, wrap the bowl and store into the oven at room temperature until the mass doubles its size.
• When the Loukoumades mixture is well raised and ready to be fried, prepare the honey syrup.
• Combine a half cup of honey and a half cup of water in a small pot, then stir over medium heat until melted, then turn off the flame and cover with a lid.
• Now, pour the oil into a deep pot a bring to 350° F (177° C). To cook the honey puffs to perfection, it is critical maintain the oil temperature between 340 and 350° F (170 to 177° C).
• At this point, wet a teaspoon and model a ball of the mixture, then drop the ball into the oil (please be careful of oils slashings!).
• Fry the ball a little at a time, until nicely golden outside and well cooked inside.
• Finally, dry the Loukoumades over paper towels then soak them a couple of minutes into the honey syrup, still hot.
• Place the honey puffs on a plate, then garnish with the rest of the honey, a sprinkle of cinnamon powder.
• Depending on the preferences, complete with sesame seeds and/or chopped walnuts. Serve immediately.

LOUKOUMADES (HONEY PUFFS)

Steps:

• In a large mixing bowl combine milk, flour and brandy.
• Beat until batter is thick and bubbly.
• Fill a large heavy pan with oil to a depth of at least 2". If possible it is better to use an electric deep fryer or electric fry pan because of the constant controlled temperature.
• Heat the oil to 375-400*. Work in a well ventilated room.
• Drop batter from teaspoon or tablespoon into hot oil.
• Dip spoon in cup of cold water each time before dipping in batter so batter will not stick to spoon.
• Fry 4-5 loukoumades at a time turning often until puffed and golden on all sides. The frying process usually takes 2-4 minutes.
• Remove from oil and drain in colander or in bowl lined with paper towels.
• Heat honey and 2 Tblsp. of water in a saucepan.
• To serve, arrange hot Loukoumades on a platter and pour hot honey over each one. Sprinkle with cinnamon. If desired, sprinkle with chopped walnuts.Serve hot and immediately.
• Left over cooked dry Loukoumades may be wrapped in plastic or aluminum foil and frozen. When ready to use, defrost completely, place uncovered on ungreased baking sheet and heat through in preheated moderate oven. Serve with honey, cinnamon and finely chopped walnuts as above.

LOUKOUMATHES: HONEY PUFFS

Steps:

• Sift the flour with the baking powder into a bowl.
• Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth.
• Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves).
• When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.
• Drain on paper toweling.
• Get enough dough on your spoon to equal the size of a unshelled almond.
• Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking).
• Place on serving platter and drizzle with honey.
• Dust with walnuts and cinnamon, and serve.

LOUKOUMADES

Steps:

• Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
• Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
• Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep.
• Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
• Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.