Can I say that Loukoumades, which might not sound like a dessert but more like some kind of medical term, is such an amazing dessert. You can make them sweet, or even savoury. How do you pronounce loukoumades you say???
Loukoumades have been around for some time, typically served at many Greek bakeries. They are basically a fried Greek doughnut covered in honey, walnuts, and cinnamon. Try serving these with vanilla ice cream to make your taste buds jump. 🙂
Infused Vanilla Bean Loukoumades Recipe
- 4 cups all-purpose flour
- 1 tablespoon active dry yeast
- 2 tablespoons of wild sourdough starter (This is made up of flour and filtered water) If you need a recipe please head here.
- 1/2 teaspoon kosher salt
- 1 vanilla bean pod from Saffron Direct (reserve seeds)
- 2 cups lukewarm milk- water (mixed)
- 1 cup honey
- Vegetable oil for frying
- Cinnamon for dusting
- 1 cup chopped walnuts
- In a large mixing bowl, dissolve both yeasts with 1 cup warm milk- water mixture.
- Cover the bowl with a towel and let it sit for 10 minutes until the yeast bubbles on the top.
- In a bowl mix the flour, salt, and vanilla together.
- Add the flour to the yeast in three stages, and add the remaining liquid to the mixture until you get a sticky dough to form.
- Cover the bowl and let rise until doubled.
- When the dough has doubled, heat the oil in a medium pot.
- This is the traditional method of making loukoumades in Greece.
- Make sure you have a glass of water, a spoon handy, as well as a pair of disposable gloves.
- First, put your gloves on and get ready to get dirty. Dip your hand inside the dough and push the dough through your hand making a keyhole shape with your thumb and index finger.
- Then dip your spoon into the water so you prevent the dough from sticking to your spoon. Drop the ball like dough in the hot oil making sure to be very careful not to splash oil on you.
- I fry about 4-5 large loukoumades at a time in a medium-size pot. Once each side puffs up to a light light golden brown then remove from the pan and place on a plate lined with a paper towel. Once you fry all the doughnuts, then repeat the process again in the same pan. Fry once more until they are golden brown in color and crispy. Drain the oil from the loukoumades, and set on a lined baking sheet. Place doughnuts on a large platter, and once all of the dough is gone, time to drizzle them with sweetness.
- Drizzle honey over the top of the doughnuts and add walnuts over the top. I add a dust of cinnamon powder over the top to serve.
- I love vanilla and for this specific recipe I used Uganda vanilla beans from a company based in the United Kingdom. Check out Saffron Direct here.
- Use a mixture of wild starter and instant yeast for nice light crispy loukoumades.
- I love Cretan thyme honey so check out this brand for amazing Greek honey!
- Make sure to fry the loukoumades in two batches! This ensures a crispy doughnut.