Loukoumades
Greece's ancient honey doughnuts — golf-ball-sized yeasted fritters fried until shatter-crisp, then drowned in warm thyme honey and a dusting of cinnamon and crushed walnuts.
Ingredients
- all-purpose flour2 cups
- instant yeast1 1/2 tsp
- granulated sugar1 tbsp
- fine sea salt1/2 tsp
- warm water1 1/2 cups
- neutral frying oil4 cups
- thyme honey1/2 cup
- ground cinnamon1 tsp
- walnuts1/3 cup, finely chopped
Steps
Whisk and mix the batter.
Whisk the flour, yeast, sugar, and salt in a large bowl. Pour in the warm water and beat with a wooden spoon until you have a sticky, elastic batter.
Let the batter rise.
Cover the bowl and let the batter rise in a warm spot until doubled and bubbly on top, about 1 hour.
Heat the oil and warm the honey.
Heat the oil in a deep pot to 350°F (175°C). Warm the honey in a small saucepan until just loose.
Fry the batter blobs.
Dip a spoon in water, scoop a walnut-sized blob of batter, and slide it into the oil. Fry in batches, turning, until deep golden and puffed, about 3 minutes per batch.
Drain the loukoumades briefly.
Lift the loukoumades onto paper towels to drain briefly, then pile them into a wide bowl.
Drench with honey and garnish.
Drench with warm honey, dust with cinnamon, and shower with chopped walnuts. Serve immediately while the shells still crackle.
Nutrition, per serving. 430 calories. Protein 7.5 grams, 7 percent. Carbs 54 grams, 51 percent. Fat 20 grams, 42 percent. Fiber 2.5 grams, sugar 18 grams, saturated fat 3 grams, sodium 230 milligrams. Estimated from ingredients.
