Loukoumades (Greek Donuts)

So, I'm taking you on a whirlwind tour around Europe this spring on the blog! I love to know how other countries handle their food/desserts. It is a big factor in my travelling decisions. I was extremely pleased to stumble upon these little tasty morsels when engaging upon my favourite activity (browsing for recipes). I don't normally cook with honey, and I love finding new ways to use little used ingredients.

They are small, light, sweet and zesty. I really liked the addition of the syrup which was incredibly simple to make and had a great pay-off in flavour. The only tricky issue is the dough, it needs to be formed into balls and it is really sticky. Working it with wet hands is the only way to easily form something resembling a dough ball. Mine are not exactly spherical, but they do the job!

makes about 8-10

Ingredients for the donuts

• 250g plain flour
• 7g instant yeast sachet
• 1 tsp cinnamon
• Pinch salt
• 1 tbsp honey
• 225ml tepid water
• Sunflower oil, for frying

Ingredients for the syrup

• 125ml honey
• Zest and juice of half a lemon
• Juice of half an orange

To finish

• 2 tbsp vanilla sugar
• Lemon zest, grated

Method

Begin by prepping the donut batter. Mix the flour, yeast, cinnamon and salt together in a large bowl. 

Make a well in the middle and pour in the water and 1 tbsp honey.  Mix to form a thick, slightly sticky batter and cover the bowl with some clingfilm. Place in a warm place to double in size, takes approximately an hour.

Near the end of the rising time, make the syrup by placing all the ingredients in a small saucepan, and bringing to a low simmer for 5 minutes. Set aside.

Now, you’re ready to fry. Pour oil until it hits 1/3 of the way up a medium sized pot and heat. When warmed (before it bubbles), you’re ready to go.

Take approximately a tablespoon sized amount of batter, and shape into a small ball with damp fingers. If your hands are dry then the batter will definitely stick and become annoying.

Carefully place the donut balls into the oil and cook for approximately 3 minutes, turning a few times. You could cook about 4-5 at a time.

Leave to drain on some kitchen roll while you get through the rest of the batter.

When all are cooked, dip into the syrup. 

Then stack on a plate, sprinkle over some vanilla sugar and the zest. Serve to grateful friends.