Loukoumades are like Greek donuts: little, golden, deep-fried puffs that are drizzled generously with a honey and spice-infused syrup - with the addition of sesame seeds for texture and flavour.
- 7 g active dry yeast
- ½ tbsp sugar
- 1 ½ cup (375 ml) warm water
- 1 cup (250 ml) warm milk
- 4 cups (600 g) flour
- ¼ tsp salt
- vegetable oil, for deep frying
- cinnamon, for garnish
- culled sesame seeds, for garnish
- 1 cup (250 ml) water
- 1 ½ cup (300 g) sugar
- 1 cup (250 ml) honey
- peel from 1 orange
- 3 cloves
- 1 cinnamon stick
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.
Rising time: 1 hr 30 mins
- In a small bowl, combine yeast with sugar and warm water and let sit for 5-10 minutes, until activated. Add milk and stir.
- In a larger bowl, sift flour and salt. Slowly pour in yeast mixture. Mix well, cover and set aside to let rise for 1 ½ hours.
- Meanwhile, make the syrup by combining water, sugar, honey, orange zest, clove, and cinnamon stick in a pot on the stove. Bring to a boil, and then down to a simmer for 10-15 minutes, or until it reaches a syrupy consistency. Be careful not to burn. Remove from heat and allow to cool.
- Remove orange peel, cloves, and cinnamon stick from syrup.
- Add oil to a large pot on the stove and heat to 180°C (350 F).
- Drop spoonfuls of dough mixture into the oil and cook until golden – this will happen very fast.
- Scoop out the dough balls and set aside on a paper towel-lined plate to drain excess oil.
- Add dough balls to a plate or large low-sided bowl and drizzle generously with the syrup. Sprinkle with cinnamon and hulled sesame seeds. Serve warm.