Doughnuts Greek Loukoumades Recipe

How to make it

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• Whisk the yeast and 1/2 cup / 110 ml of lukewarm water in a medium bowl to blend.
• Set aside for 5 minutes or until the yeast dissolves.
• Whisk the remaining water into the yeast mixture.
• Combine the flour and salt in a large bowl.
• Pour the yeast mixture over the flour mixture, stirring constantly with a wooden spoon until you have a well mixed batter.
• The batter will be thick and sticky.
• Cover the bowl of batter with a clean dish cloth and set aside in a warm place for 1 to 2 hours or until the batter has risen and doubled in size and small bubbles form.
• Add enough oil to a large, deep frying pan to come halfway up the sides of the pan.
• Heat the oil over a medium heat to 375°F / 190°C.
• Combine the sugar and cinnamon in another large bowl and set aside. Stir the batter to deflate it.
• Working in batches and using a tablespoon, spoon the batter one spoonful at a time into the hot oil (you can cook about 8 doughnuts at a time).
• The batter will still be thick and sticky so the tablespoon will not fill neatly but will help as a guide to ensure the proportions are similar in size.
• Fry for about 5 to 8 minutes or until the doughnuts puff and become golden brown, turning them occasionally to ensure they brown evenly. While frying, the batter will form round, puffy, irregularly shaped doughnuts.
• Remove the doughnuts with a meshed or slotted spoon once they are golden and place them on a baking sheet lined with paper towels to absorb the excess oil.
• Immediately toss the hot doughnuts in the cinnamon-sugar to coat.
• Transfer the coated doughnuts to a warm platter.
• Meanwhile, heat the honey in a small saucepan over medium heat until it is hot.
• Drizzle the hot honey over the doughnuts.
• Sprinkle with the crushed hazelnuts and serve immediately.