24 servings
AuthorMyHorioTotal Time1 hr 30 minsDifficultyIntermediateLoukoumades are a popular and traditional Greek dessert, often referred to as Greek doughnut holes. These delectable bite-sized treats are made by frying balls of dough until they become golden and crispy on the outside, while remaining soft and fluffy on the inside. Loukoumades are commonly drizzled with honey, then sprinkled with cinnamon and crushed walnuts. This combination creates a sweet and indulgent treat that is enjoyed during various celebrations, festivals, and family gatherings in Greece.
To make Loukoumades:
In a medium bowl combine the flour, instant yeast, sugar, and salt.
Add warm water, yogurt, and vanilla to the flour mixture and whisk until fully blended and stretchy.
Tip: If you forget to take the yogurt out of the fridge so it gets to room temperature, simply change the warm water to hot water. This will create the right temperature for both the water and the yogurt.
Batter should fall from the whisk in stretchy ribbons. Add a bit more warm water if needed.
Cover with plastic wrap and let the dough rest until it has doubled, at least an hour.
Preheat two to three inches of oil in a small pot to 340 - 350 degrees F (170 - 175 degrees C).
If you're right-handed, dip your left hand in the dough and using your palm, squeeze out a small portion of dough between your thumb and index finger, like you are making a fist. With your right hand, dip a spoon into some oil, let most of the oil drip off, and scrape the squeezed batter off the top of your fist and plop it into the hot oil. This will make your first little ball. Repeat.
Option: Use two tablespoons, one for scooping the dough out of the bowl, and one to scrape the dough off of the spoon and into the oil.
Fry about six balls at a time (they will float to the top), or however many your pot will comfortably fit. Turn the loukoumades around with a slotted spoon to brown evenly on all sides for approximately three minutes. Drain on a paper towel.
Place the loukoumades on a plate, and while they are still warm, drizzle with honey, and sprinkle with cinnamon.
Option: Sprinkle with finely chopped walnuts.
Serve as they are, or with ice cream.
Enjoy!
Ingredients
Directions
To make Loukoumades:
In a medium bowl combine the flour, instant yeast, sugar, and salt.
Add warm water, yogurt, and vanilla to the flour mixture and whisk until fully blended and stretchy.
Tip: If you forget to take the yogurt out of the fridge so it gets to room temperature, simply change the warm water to hot water. This will create the right temperature for both the water and the yogurt.
Batter should fall from the whisk in stretchy ribbons. Add a bit more warm water if needed.
Cover with plastic wrap and let the dough rest until it has doubled, at least an hour.
Preheat two to three inches of oil in a small pot to 340 - 350 degrees F (170 - 175 degrees C).
If you're right-handed, dip your left hand in the dough and using your palm, squeeze out a small portion of dough between your thumb and index finger, like you are making a fist. With your right hand, dip a spoon into some oil, let most of the oil drip off, and scrape the squeezed batter off the top of your fist and plop it into the hot oil. This will make your first little ball. Repeat.
Option: Use two tablespoons, one for scooping the dough out of the bowl, and one to scrape the dough off of the spoon and into the oil.
Fry about six balls at a time (they will float to the top), or however many your pot will comfortably fit. Turn the loukoumades around with a slotted spoon to brown evenly on all sides for approximately three minutes. Drain on a paper towel.
Place the loukoumades on a plate, and while they are still warm, drizzle with honey, and sprinkle with cinnamon.
Option: Sprinkle with finely chopped walnuts.
Serve as they are, or with ice cream.
Enjoy!