Loukoumades (Greek doughnuts) with Honey Syrup and Walnuts
Photography by Josh Griggs.
It is believed loukoumades trace back to the first Olympics in 776 BC, where winners were given fried dough covered in honey when presented with their wreaths – these “honey tokens” have so been worth keeping around for the past couple of millennia.
INGREDIENTS
Dough
½ cup water
½ cup milk
8 grams active dried yeast
225 grams flour
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon honey
vegetable oil, for frying
To serve
150 grams honey
½ teaspoon ground cinnamon
100 grams walnuts, finely chopped
1 teaspoon sea salt
METHOD
Add water, milk and yeast to a large bowl and whisk to combine. Add remaining dough ingredients and bring together using a fork to create a smooth batter. Cover batter and rest for
90 minutes to rise.
Heat 5cm of oil in a sauté pan over a medium heat. Dunk a tablespoon into water before taking spoonfuls of batter and dropping them into the hot oil. Cook for 1 minute on each side or until puffed up and golden. Drain on kitchen towels, then transfer to a plate.
To serve: In a small pan, heat the honey until it is a thin, syrupy consistency. Remove from the heat and drizzle over the loukoumades. Sprinkle cinnamon, walnuts and salt over the top and serve. Makes 12–14 doughnuts.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!