Try something different for dessert with this deliciously simple recipe for Greek donuts, little puffs of dough deep-fried until golden and crispy, then dipped in a sweet syrup and dusted with a mixture of cinnamon and sugar.
- 1 tbsp yeast
- 300 g (2 cups) flour
- 250 ml (2 cups) warm water
- 1 tsp salt
- oil for deep-frying (non-fragrant oil like corn oil)
- 1 tbsp of sugar mixed with cinnamon, to serve
- 220 g (1 cup) sugar
- ½ cup honey
- 1 small cinnamon stick
- 125 ml (½ cup) rosewater
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time 2 hours
To make the dough, dissolve yeast in a cup of warm water. Add ½ cup flour and mix until smooth. Cover and leave briefly to rise.
Transfer to a larger bowl and add the rest of the flour, water and salt. Mix until it becomes smooth and elastic in consistency.
Form dough into a long roll. Cover with a tea towel and leave in a warm place for 2 hours until it rises (approximately double in size). Allow longer if temperature is cool.
To make the syrup, in a saucepan put water, sugar, honey and cinnamon stick and simmer on low heat for 10 minutes. Remove from heat, leave to cool and add rosewater.
In a large saucepan, heat the oil.
In one hand, take some of the dough, and holding above the oil, close the palm slightly so that a ball of dough is squeezed out. Cut with a teaspoon so that it drops into the oil and fry until golden brown.
Remove cooked balls from the oil with a strainer and while still hot, dip into cold syrup.
Place loukoumathes on a platter and sprinkle with a mixture of cinnamon and sugar.