Greek loukoumades
A kind of doughnut served with honey and walnuts, these loukomades are the perfect weekend project. Serve warm with a drizzle of honey, crushed walnuts and cinnamon
- 600g plain floursifted
- 7g fast-action dried yeast
- 1 tbsp runny honeyplus extra to serve
- for deep frying vegetable oil
- a handful walnutscrushed, to serve
- ground cinnamonto serve
Nutrition: per serving
- kcal473
- fat11.4g
- saturates1.1g
- carbs80g
- sugars3.5g
- fibre4g
- protein10.5g
- salt0.2g
Method
step 1
In a large bowl, combine the flour and a pinch of salt, and make a well in the centre. Weigh out 500ml of warm water. Put the yeast in a small cup, add a little of the lukewarm water and 1 tbsp of honey, and stir until it is dissolved. Pour this into the flour, adding the remaining water gradually while mixing with a wooden spoon until fully combined. The dough will be thick and sticky. Cover and leave in a warm place for 1-2 hours or until it has doubled in size.
step 2
Fill a pan no more than a third full with oil and heat to 180C or simply drop a little of the dough into the oil – if the oil bubbles immediately and the dough turns golden, the oil is ready.
step 3
Take some of the dough mixture with one spoon and, using another spoon, push it off the spoon into the hot oil. Cook a few doughnuts at a time but be careful not to overcrowd the pan otherwise the oil will cool and the doughnuts will not cook as they should. They are ready when they rise to the top and are golden brown. Remove carefully and drain on kitchen paper. Continue until all the dough has been used. Serve warm with a drizzle of honey, crushed walnuts and a sprinkling of cinnamon.
