Aww Featured Recipe Thursday is here. Got to love Thursday’s for Kouzounas Kitchen. Always a new recipe posted on Thursday.
You will be very excited about this new recipe. Something that I love love, and a very special treat to make and enjoy.
Loukoumades- ( Greek dough nut pastry )
1 tablespoon yeast
1 cup lukewarm water (for yeast)
5-12/ cups flour
1 teaspoon salt
2 cups sugar
1 cup honey
1 cup water
cinnamon (I love lots of cinnamon)
oil for frying
You can add some fresh lemon juice on top as well.
Dissolve the yeast in water and let set for about 10 minutes. Next sift the flour and salt together. Make a well in the middle of the flour mixture and pour in the yeast.
Mix gently, while adding the warm water and a sticky dough forms. Cover the dough with a damp towel and let dough double in size.
Bring the sugar, honey and water to a boil. Boil the mixture for about 6 minutes. Remove the syrup from the heat and keep the syrup warm.
Heat the oil in a deep fryer and use a tablespoon of batter and drop in the hot oil.
(The trick is the catch method.) Thank you to my friend Athina at Kickingbackthepebbles, for this information. Her mother is a pro at loukoumades. Thank you to her mom for these tips.
*The only things you will need, is a glass of water and a teaspoon!!
Now on to the “catching” technique: curve the palm of your hand just like you do when you try to catch something.
You’ll be diving into your bowl full of dough and trying to catch it! As you scoop it in your palm you need to clench your fist and try to squeeze the dough through the top. Imagine holding a large piece of play-doh and squeezing it in your hand… it will ooze on top and bottom. The picture below demonstrates how to work the dough.
Of course the dough will be “drip-ier” and ooze between your fingers as well so things will get pretty messy.
Now the dough-part we are interested in, is the little ball-like one forming on the top of your fist. Use your teaspoon, to scoop that little ball off and let it glide in your deep-fryer or saucepan.
You should also drip the teaspoon in the glass of waterevery second scoop or so… the reason you’re doing that, is to avoid dough built-up on the spoon (that would prevent your scoops from gliding smoothly off the spoon into the fryer). You drop your balls in batches and let them cook until lightly golden brown.
Place each ball on a plate, lined with paper towels, so you let the oil drip off.
Serve with the syrup, honey and walnuts on top. Sift the cinnamon over the top and eat!! 🙂