Have You Ever Tried Loukomades Doughnuts? You May Be Missing Something Great!

On Hannukah in the Middle East and Mediterranean regions, many folks eat various kinds of doughnuts typically jelly filled called Sufganiyot, or miniature doughnuts with different toppings on them. Hannukah represents a break from the Greek Hasmonean Empire by ancient Israel. So it may be fitting, to eat like the Jews of Greece, and try some Loukoumades doughnuts! Still popular throughout Greece some favorite toppings are honey syrup and fresh walnuts, chocolate syrup, or a sugar syrup and cinnamon. Some folks even crumble some feta cheese and chopped Pistachio nuts on top of the syrup. Let your imagination run free and create your own Loukomades mountain this holiday season. Popular also for special events and brunches, we hope you enjoy this original recipe. As they say in Greece, Opa! (Enjoy, Cheers). This original recipe by World Cuisine Today is also inspired by the Loukoumades at Papaspiros Restaurant 728 Lake St in Oak Park IL served at their Sunday brunch.

Loukomades

Ingredients

Four cups all purpose flour

Two packages active dry yeast

1/4 cup granulated sugar

1 teaspoon salt

1/3 cup butter softened

1/2 cup warm milk

1/2 cup honey

One cup warm water

1/2 cup room temperature water

Four cups vegetable oil

Two teaspoons ground cinnamon

Method

1) Sprinkle the yeast over a bowl of the warm water. Let stand for five minutes. Mix together the milk, sugar and salt in a larger bowl and dissolve. Add the yeast water mixture to the larger bowl and stir.

2) With a mixer or by hand mix in the butter, eggs, and the flour until a dough is formed. Cover and let rise until doubled in size for roughly thirty minutes.

3) Mix the honey with half a cup of the water in a saucepan. Boil on medium high heat turn off the heat and let cool.

4) Fill a large dutch oven with two inches of oil. Heat to roughly 350 F.

5) Using a large soup spoon take two Tablespoons of the dough per doughnut and with clean wet hands form into a circle. Drop into the hot oil in batches allowing space between each. Cook for two to three minutes per side and take out with a slotted spoon or tongs.

6) On a lined cookie sheet place the warm doughnuts and sprinkle with the honey syrup and the cinnamon. Serve warm. Traditionally served in a triangular mountain shape.