Greek Treats
Most of us that travel to Greece fall in love with not only the place and people, but also the food. I am lucky to have savoured most of the local fayre on a daily basis, and would really like to share with you some of the recipes here.
Today I would like to share with you the recipe for Loukoumades, or honey donuts, little tasty treats that taste like heaven.
To create the perfect texture, I would recommend that you use self raising flour and yeast - this will ensure that you get that light and fluffy effect. Also, if you allow the yeast to dissolve in lukewarm water and the dough to rise in a warm room - this will also enhance the texture and give you the perfect donut! If the room temperature is low, you could try to warm the oven to around 40-50 degrees F and put the dough in there to rise.
The ratio between water and flour used in the recipe can also affect how your little pieces of heaven turn out. If you can get your batter to more of a liquid consistency, the donuts tend to be fluffier. You can also use corn starch if you want your donuts to be more crispy on the outside.
Also, when frying your donuts, ensure that you fry them in batches. This will ensure the oil temperature remains constant. You do not want your donuts to become stuck together and form a mush.
Right - now for the science bit. I always think that cooking a recipe is exactly like doing a science experiment at school - getting the equipment/ingredients etc. Anyway, I digress. For the recipe you will need the following:
Ingredients:
While being fried, use a slotted spoon to push the honey puffs into the oil and turn them around, until golden brown on all sides. Place the loukoumades on some kitchen paper to drain and repeat with the rest of the dough.
To finish, place on a large platter, drizzle with (heated) honey and sprinkle with cinnamon and chopped walnuts. Enjoy!
Today I would like to share with you the recipe for Loukoumades, or honey donuts, little tasty treats that taste like heaven.
To create the perfect texture, I would recommend that you use self raising flour and yeast - this will ensure that you get that light and fluffy effect. Also, if you allow the yeast to dissolve in lukewarm water and the dough to rise in a warm room - this will also enhance the texture and give you the perfect donut! If the room temperature is low, you could try to warm the oven to around 40-50 degrees F and put the dough in there to rise.
The ratio between water and flour used in the recipe can also affect how your little pieces of heaven turn out. If you can get your batter to more of a liquid consistency, the donuts tend to be fluffier. You can also use corn starch if you want your donuts to be more crispy on the outside.
Also, when frying your donuts, ensure that you fry them in batches. This will ensure the oil temperature remains constant. You do not want your donuts to become stuck together and form a mush.
Right - now for the science bit. I always think that cooking a recipe is exactly like doing a science experiment at school - getting the equipment/ingredients etc. Anyway, I digress. For the recipe you will need the following:
Ingredients:
- 200g self raising flour
- 50g corn starch
- 280g water
- 9g dry active yeast or one and a half tbsp
- 1 tbsp honey
- 1 tsp salt
- honey and chopped walnuts for garnish (optional)
- Nutella and whipped cream for dipping (optional)
- You will also need 2 x medium bowls, cling film wrap, whisk, oil for cooking, teaspoon, medium size frying pan, slotted spoon
Preparation:
Dissolve the yeast in the lukewarm water. Cover with cling film and allow to rise for about 5 minutes. (It will bubble when ready)
In a separate bowl add flour, corn starch and salt and blend together. Then add this to the yeast mixture along with the honey. Whisk all of the ingredients together until the batter is smooth. Cover the bowl with cling film and let the dough rise for around half an hour.
Pour oil into a medium size fryin pan and heat to around 175 degrees c, it will bubble when ready. Drop a small piece of dough in, if it starts to sizzle, it is hot enough to start cooking.
Take a handful of the dough in your palm and squeeze it out, between your thumb and index finger, onto a wet teaspoon. Then drop it in the oil and fry until golden. Repeat this procedure until the surface off the pan is comfortably filled. It is important to dip the spoon in a glass of water every time, so that the batter doesn’t stick on it.
While being fried, use a slotted spoon to push the honey puffs into the oil and turn them around, until golden brown on all sides. Place the loukoumades on some kitchen paper to drain and repeat with the rest of the dough.
To finish, place on a large platter, drizzle with (heated) honey and sprinkle with cinnamon and chopped walnuts. Enjoy!
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