Loukoumades recipe

Ingredients

• 500 g all-purpose flour
• 1 packet of active dry yeast (about 7 g)
• 1 teaspoon sugar
• 1 teaspoon salt
• 450 warm water
• Vegetable oil for frying

For the honey syrup:

• 250 ml Cretan thyme honey
• 100 ml water
• 1 teaspoon lemon juice
• Cinnamon powder for sprinkling
• Crushed nuts (optional)

Instructions

Dough Preparation:

1. In a large bowl, mix the flour, dry yeast, sugar, and salt.
2. Gradually add the warm water while mixing until a smooth and slightly sticky dough is formed.
3. Cover the bowl with a clean cloth and let it rest in a warm place for about 1 to 2 hours, or until the dough has doubled in size.

Honey Syrup Preparation:

1. While the dough is resting, prepare the honey syrup.
2. In a small saucepan, mix the honey, water, and lemon juice.
3. Heat over medium heat, stirring occasionally, until the honey is completely dissolved.
4. Remove from heat and let cool to room temperature.

Cooking:

1. Once the dough has risen, heat vegetable oil in a large pot or deep fryer to a temperature of 180-190°C (356-374°F).
2. Use a lightly oiled spoon to scoop portions of the dough and drop them into the hot oil. You can also use a piping bag with a large opening to shape the doughnuts.
3. Fry the Loukoumades in small batches to prevent them from sticking together, and cook until golden and crispy, about 3-4 minutes, turning them to cook evenly.
4. Remove the Loukoumades with a slotted spoon and drain on paper towels.
5. Generously pour the cooled honey syrup over the hot doughnuts. Sprinkle with ground cinnamon and, if desired, add crushed nuts for a crunchy touch.
6. Loukoumades are best served immediately, while still warm and crispy.