Best Loukoumades Greek Donuts Recipe

loukoumades

PHOTO; ERIK BERNSTEIN; FOOD STYLIST; TAYLOR ANN SPENCER

Fluffy pillows of goodness might be how you refer to any mound of fried dough. There are variations around the globe like the Ghanaian bofrot, NOLA beignets, Indian jalebi, and Italian zeppole. Greece, Cyprus, and Egypt are known for their loukoumades (Turkey calls them lokma) and their version of the crispy doughnut. Although there may be a few versions, loukoumades are made from loose yeast dough, deep fried, and doused in honey, sugar syrup, or even plain. Sometimes they’re sprinkled with walnuts, pistachios, or sesame seeds. Sounds good so far, right?

This dough is made with flour, sugar, yeast, and lemon zest. Take a second to listen to bubbles as the dough rises. The yeast is actively working as the dough proofs, and little gas pockets are released in the dough; the bubbles are talking to you! The loukoumades are then drizzled with melted chocolate, covered in cinnamon and honey, and sprinkled with pistachios.

Are these for special occasions?

It’s been noted that the fried dough was given to Olympic winners in Ancient Greece. Too bad this isn’t a reward anymore. But, in present times, they’re eaten around special occasions like Panigiria or weddings. Regardless of the time of year, make these just for fun or to impress your guests at the next dinner party.

Can you make loukoumades in advance?

If you’re looking to make dessert ahead of time for a party or midnight snacks like brownies or cookies, this will work. Make the dough and let it proof in the fridge for 1 to 2 days. Take the dough out, let sit at room temperature, and fry. These can be stored at room temperature for about a day. As noted previously, they’re best eaten right away!

Have you made this recipe? Let us know how you liked it in the comments below.

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Yields:

10 – 12


servings

Prep Time:

0

hours

10

minutes

Cook Time:

2

hours

0

minutes

Total Time:

2

hours

0

minutes

1 1/2 c.

lukewarm water

1/3 c.

(70 g.) granulated sugar

1 tbsp.

(11 g.) active dry yeast

2 c.

(240 g.) all purpose flour

1/2 c.

(186 g.) semisweet chocolate, melted

1/4 tsp.

ground cinnamon

1/4 c.

(38 g.) pistachios, chopped

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  1. In a large bowl, stir water, granulated sugar, and yeast with a wooden spoon; set aside until yeast foams, about 5 minutes.
  2. In a small bowl, mix flour, lemon zest, and salt. Add to yeast mixture. Using an electric mixer on medium-low speed (or a stand mixer fitted with the whisk attachment), beat yeast mixture, scraping bowl once if needed, until smooth and elastic, about 2 minutes.
  3. Spray plastic wrap with cooking spray, cover bowl with plastic, and set aside in a warm place until risen and doubled in size, about 1 hour 10 minutes.
  4. Meanwhile, melt chocolate. Stir in cinnamon and keep warm until ready to use.
  5. In a large pot fitted with a deep-fry thermometer, heat oil until the thermometer registers 350° to 360°. Scoop about 1 tablespoon dough into the palm of your hand, slowly make a fist, and gently squeeze dough into a round, pinching one end. Fry, turning occasionally, until golden brown, 4 to 5 minutes. (Because they’re round, it may be hard to turn them once one side is golden brown—hold dough with tongs if they aren’t turning.) Transfer to paper towels. Repeat with remaining dough.
  6. Transfer cinnamon chocolate to a piping bag and snip a small hole off one corner. Drizzle donuts with cinnamon chocolate. Using a spoon, drizzle donuts with honey. Sprinkle with pistachios.

loukoumades

PHOTO; ERIK BERNSTEIN; FOOD STYLIST; TAYLOR ANN SPENCER

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