Time
0 min
Serving
25 persons
Calories
167
Loukoumades are fried Greek honey puffs. They're popular all around the Mediterranean, especially in Greece, and are beloved as a Hanukkah treat among Sephardic Jews.
Ingredients
- active dry yeast: 2 packages (.25 ounce packages)
- warm water, no more than 100 degrees F (40 degrees C): 1 cup
- warm milk: 0.5 cup
- white sugar: 0.25 cup
- salt: 1 tsp
- all-purpose flour: 4 cups
- eggs: 3 piece
- butter: 0.33333 cup (softened)
- honey: 0.5 cup
- water: 0.5 cup
- vegetable oil: 4 cups (or as needed)
- ground cinnamon: 2 tsp
Metric Conversion
Stages of cooking
-
Sprinkle yeast over 1 cup warm water in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
-
Mix together warm milk, sugar, and salt in a large bowl until sugar and salt are dissolved. Pour in yeast mixture and stir to combine.
-
Beat in flour, eggs, and butter until mixture forms a smooth, soft dough. Cover the bowl and let rise at room temperature until doubled in volume, about 30 minutes. Stir dough well, cover, and let rise again for 30 more minutes.
-
Meanwhile, mix together honey and 1/2 cup water in a small saucepan; bring to a boil over medium-high heat. Turn off the heat and allow honey syrup to cool.
-
Heat 2 inches oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
-
Place a large serving or soup spoon in a glass of water near dough. Scoop up about 2 tablespoons 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 dough balls into hot oil in batches, wetting the spoon each time you make a dough ball. Fry in hot oil until golden brown on the bottom, then roll them over to cook the other side, 2 to 3 minutes per batch. Gently set loukoumades aside to drain on a paper towel-lined plate.
-
Place loukoumades on a baking sheet. Drizzle with honey syrup and sprinkle with cinnamon. Serve warm.
