Name: Loukoumades (Greek doughnuts) with honey and cinnamon
Prep time: 70 min
Cook time: 10 min
Total time: 80 min
Yield: 6
Ingredients: 1 tablespoon active dry yeast; 4 tablespoon caster sugar; 250 millilitre tepid water; 125 millilitre warm milk; 1 teaspoon salt; 75 gram butter, very soft but not melted; 3 eggs, lightly beaten; finely grated zest of 1 orange; 500 gram flour; 1 litre (approx) vegetable oil; 35 gram lightly toasted walnuts, finely chopped, to garnish; 1 tablespoon ground cinnamon, to garnish; Drizzle topping; 1/2 cup liquid honey; 1/4 cup water; 1 cinnamon stick

Loukoumades (Greek doughnuts) with honey and cinnamon

Deep fried until deliciously golden, these scrumptious Greek doughnuts with honey and cinnamon are perfect served for an indulgent dessert or afternoon treat

Serves 6

Prep

1H 10M

Cook

10M

Total

1H 20M

This recipe first appeared in Food magazine issue 84.

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Ingredients

1 tablespoon active dry yeast

4 tablespoon caster sugar

250 millilitre tepid water

125 millilitre warm milk

1 teaspoon salt

75 gram butter, very soft but not melted

3 eggs, lightly beaten

finely grated zest of 1 orange

500 gram flour

1 litre (approx) vegetable oil

35 gram lightly toasted walnuts, finely chopped, to garnish

1 tablespoon ground cinnamon, to garnish

Drizzle topping

1/2 cup liquid honey

1/4 cup water

1 cinnamon stick

Method

1.Sprinkle the yeast and 1 teaspoon sugar over the water in a bowl. Set aside until it forms a creamy foam (about 10 minutes).

2.In a large mixing bowl combine the warm milk, remaining sugar and salt, stirring to dissolve the sugar. Add the yeast mixture and use a mixer with a dough hook or a wooden spoon to beat in the butter, eggs, orange zest and flour to form a very soft dough. Cover the bowl with plastic wrap and leave in a warm spot for 40 minutes, or until doubled in size.

3.Mix the dough well and cover once more to rise for a further 30 minutes.

4.Meanwhile, for the drizzle topping, place the ingredients in a pan and heat, stirring, until the honey dissolves. Bring to the boil, then remove from the heat.

5.Once the dough has risen twice, heat the oil in a deep pan or deep fryer (you might need more oil for a deep fryer). Use a wet soup spoon to scoop up about 2 tablespoons of the dough. Using a damp hand and the spoon shape quickly to form a rough round, drop the round into the hot oil and repeat, wetting the spoon and your hand after each. Fry the balls for about 3 minutes, turning once during cooking, until golden. Drain on a paper towel. Serve drizzled with the honey mixture, sprinkled with chopped walnuts and ground cinnamon.