How to Make Loukomades For Lenten Season and Easter
Doughnuts, seem to be a universal feature of celebrating. We see sweet desserts such as these, throughout the Mediterranean region especially in Greece. To celebrate the spring holidays such as Easter it is wonderful to have a sweet entertaining dessert, where everyone has to mingle and share before the Loukoumades are eaten up before your eyes. For your next special occasion, consider a giant mound of these! Opa! L'Chaim! To Life! This recipe is developed by World Cuisine Today Magazine www.worldcuisinetoday.com. Stay tuned for our April Edition!
Recipe For Loukoumades Doughnuts
Ingredients for the Doughnuts
One cup warm water
1/2 cup whole milk
2 packages dry yeast
4 cups of flour
1/4 c sugar
1/3 cup butter melted
1 t salt
4 T extra virgin olive oil
Additional vegetable oil about 4 cups for frying
Ingredients for the Toppings
3/4 cup of Middle Eastern style honey like wildflower
3/4 cups water
Ground mild cinnamon or cardamom
chopped walnuts, pecans or sesamee seeds to taste
1) In a small bowl sprinkle the yeast over the warm water and let get frothy for five minutes. In a separate large bowl combine the warm milk, sugar, and salt. Add the water yeast mixture to the milk mixture and stir until combined but not too much.
2) Add the butter, eggs and flour mix to combine and let rise for thirty minutes.
3) In a saucepan mix the 3/4 cup honey with 3/4 cup water and stir until heated. Dust in a little cinnamon or cardamom if desired.
4) Using two tablespoons of dough and a cold wet spoon create your dough balls. Fill your frying pan up to two inches with the oil and heat to roughly 350 degrees F. Fry each batch of Loukoumades for two to three minutes total.
5) Remove to a plate to drain excess oil. To serve, place in a large mountain shape on a big platter. Sprinkle liberally with the honey syrup, dust with the cinnamon and nuts or seeds. Let each guest, spoon off their own scoop of doughnuts to their plate.
6) May also be served with chocolate sauce or whipped cream and candied sprinkles instead of the nuts. Enjoy!
Recipe From World Cuisine Today Magazine www.worldcuisinetoday.com