Loukoumades (greek donuts) with honey and sesame seeds

 

Happy October everyone. The weather is cooling down and we are heading towards winter. More often we will seek for comfort and cozy food.

For the 1st of month, as it is today, I've chosen a dessert to share. A classic one. A dessert that reminds everyone of the Sunday lunches of our childhood (and not only).

Who does not love donuts ? This delicacy that can be found in so many variations. Syrupy, with honey, with walnuts, stuffed, with chocolate ... and the list goes on. This recipe that I will give you is for classic Greek donuts. Try this version and will soon have some of the variations that I love.

Greek donuts have no particular difficulty. The batter should neither be watery nor tight. Therefore adjust, if needed, the amount of water. A bit of attention is needed while frying the donuts. Do not take huge spoonfuls of the batter. Smaller portions will be cooked through better. To avoid your batter sticking on your spoon when pouring into the oil, wet the spoon before taking the portions. It will help batter to slide off easily. Don't overfill the pan with donuts as the temperature will drop down and that will cause longer frying of donuts and consequently more oil to be absorbed.

Good luck

 

Ingredients : 

  • 500 gr self-rising flour 
  • 9 gr dry yeast 
  • 1 tsp salt 
  • 1 Tbsp honey 
  • 500 ml warm water 
  • 1 lt olive oil for frying
 

Preparation : 

 
  1. In a bowl put flour, yeast, honey and water. 
  2. Stir to combine. 
  3. Add salt and stir till you have a batter. 
  4. Cover with cling film and set aside for about half an hour to double in volume. 
  5. When batter is ready begin frying.
  6. Heat the olive oil in a saucepan. 
  7. Take spoonful of the batter and drop into the oil. 
  8. With a slotted spoon stir so that donuts are fried from all sides. 
  9. When golden brown, remove them with the slotted spoon and place them in a plate that is lined with paper towel so that excess oil is strained. 10. Proceed in the same way till you run out of batter. 
  10. Transfer strained loukoumades in a platter, pure some honey on top of them and sprinkle some roasted sesame. 
  11. Serve hot

 

 

 

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