Sunday, September 16, 2012

Loukoumades (Loukoumathes) - Greek Honey Puffs

  • 3 cups all-purpose flour
  • 1 pkg. (1/4 oz) dry yeast
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. whiskey or brandy
  • 1-1/2 cups lukewarm water
  • 1/2 cup lukewarm water
  • 2 cups canola or corn oil
  • Ground cinnamon and walnuts for serving
  • For the syrup:
  • 2 cups sugar
  • 1 stick cinnamon
  • 1-cup water
  • 1/2 cup honey
Dissolve the yeast in the 1/2 cup lukewarm water and set aside.
In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.
Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Using an electric hand mixer, mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise.
Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.
When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking.
Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.
Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.

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