Photograph: Daniel Lailah │Styling: Amit Farber
Photograph: Daniel Lailah │Styling: Amit Farber
Recipe

Loukoumades (Greek Donuts)

Every bakery in Greece sells loukoumades – small donuts dipped in honey and cinnamon. These donuts are a great substitute for traditional sufganiyot.

Ingredients for Greek Donuts

For the dough:

  • 0.9 ounces (25 grams) fresh yeast crumbled
  • ¼ cup + 1 tablespoon (60 grams) Sugar
  • 2½ cups (600ml) warm water
  • 4 cups (560 grams) flour
  • 2 eggs
  • 1 level teaspoon Salt
  • oil for deep frying

For the glaze:

  • ¾ cup (180ml) water
  • 1 cup (200 grams) Sugar
  • ½ cup (170 grams) honey
  • 1 cinnamon stick broken into 3 pieces

Serve with:

  • ½ cup (50 grams) walnuts coarsely chopped

Instructions

Preparing the dough:

  • 1. Dissolve the yeast and sugar in a bowl with the warm water. Set aside for 10 minutes until the mixture ferments. Add the flour, eggs and salt and beat with a hand beater until the dough is sticky, smooth and homogeneous.

  • 2. Cover with plastic wrap or a damp towel. Allow to rise for about an hour until the dough doubles in size.

Preparing the glaze:

  • 3. In the meantime, prepare the glaze. Heat all the ingredients in a small saucepan, while stirring until the sugar and honey dissolve. Bring to a boil and cook for about 5 minutes until the glaze is clear and a bit thick. Set aside to cool.

  • 4. In a pot, heat the oil for deep frying over a medium flame. To make each donut, slide a heaping tablespoon of the dough into the oil (the easiest way is to prepare a cup containing a small amount of oil, dip each tablespoon of dough into it, and then use a second tablespoon to slide the dough into the pot). 6 or 7 donuts can be fried at the same time (so the oil remains hot). Fry the donuts for 2 to 3 minutes on each side until golden brown. Remove to a plate lined with towel paper.

  • 5. Transfer the donuts to a serving platter. Pour the glaze over them and then sprinkle the chopped walnuts on top. Serve hot or at room temperature.

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This recipe is courtesy of “Hashulchan” website.

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