- 2 x 7 g sachets dried yeast
- 75 g (⅓ cup) caster sugar
- 125 ml (½ cup) lukewarm milk
- 300 g (2 cups) plain flour
- vegetable oil, to deep-fry
- 1 tbsp ground cinnamon
- torn figs and chopped pistachios, to serve
- 350 g (1 cup) honey
- 110 g (½ cup) caster sugar
- 1 orange, zested, juiced
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
Combine yeast, 1 tbsp sugar, 250 ml warm water and warm milk in a jug. Set aside for 10 minutes or until mixture bubbles.
Sift flour and ½ tsp salt into a large bowl. Make a well in centre, then add yeast mixture, stirring until a thick batter forms. Cover with a tea towel and stand in a warm, draught-free place for 2 hours or until mixture doubles in size.
Fill a large pan one-third full with oil and heat over medium heat to 180C (or until a cube of bread turns golden in 10 seconds). Using 2 tablespoons, shape dough into 24 balls. Working in batches, drop balls into oil and cook, turning occasionally, for 4 minutes or until golden and cooked through. Remove loukoumades with a slotted spoon and drain on paper towel.
Meanwhile, to make orange syrup, place all ingredients and 60 ml water in a large saucepan. Bring to the boil and simmer for 10 minutes or until thickened.
Combine cinnamon and remaining 55 g sugar. While still hot, dip loukoumades in syrup, sprinkle with cinnamon and serve with figs and pistachios.