← Nouns Cooking · Greek

Ingredients

• 250 ml lukewarm water
• 200 ml lukewarm milk
• 10 g dried active yeast
• 1 tbsp Sugar
• 400 g Plain (all-purpose) flour
• ½ tsp Salt
• 2 tbsp Olive oil
• 1 l sunflower oil, for frying
• 200 g Honey
• 100 g Sugar
• 100 ml Water
• 1 Cinnamon stick
• 50 g Walnuts, chopped
• 1 tsp ground cinnamon

Method

1. Stir the yeast and sugar into the lukewarm water and milk and leave for 5 min until foamy. Add the flour, salt and olive oil and beat with a whisk or wooden spoon into a smooth, thick, sticky batter.
2. Cover and leave somewhere warm for 1 hour, until doubled in size and full of bubbles.
3. Meanwhile, simmer the honey, sugar, water and cinnamon stick for 5 min until slightly syrupy. Keep it warm.
4. Heat the frying oil in a deep pan to 175°C (350°F), filling it no more than a third full. Scoop walnut-sized blobs of batter with an oiled teaspoon (or squeeze it through your fist and scoop off with a wet spoon) and drop them into the oil.
5. Fry in batches for 3–4 min, turning, until puffed and golden brown all over. Drain on kitchen paper.
6. Pile the hot loukoumades in a dish, pour over the warm syrup and finish with walnuts and cinnamon. Eat right away while crisp.

Tips

• Walnuts are a tree nut; leave them off or use toasted sesame seeds for nut allergies.
• Dip your spoon in a glass of water between scoops so the sticky batter slides off cleanly.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes