Honey Puffs Loukoumathes Recipes

Steps:

• Sift the flour with the baking powder into a bowl.
• Add sugar, oil (or butter or margarine), milk, and the egg, and mix with a wooden spoon until smooth.
• Heat 1-2 inches of oil in a saucepan or deep frying pan to just below the smoke point (medium to medium-high on most stoves).
• When the oil is hot, drop the batter by the small teaspoonful into the oil and fry until golden on all sides.
• Drain on paper toweling.
• Get enough dough on your spoon to equal the size of a unshelled almond.
• Keep a small bowl of cold water next to the workspace and dip finger before pushing batter into the oil (to keep batter from sticking).
• Place on serving platter and drizzle with honey.
• Dust with walnuts and cinnamon, and serve.

Steps:

• Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
• Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
• Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep.
• Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
• Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.

Steps:

• Dissolve the yeast in the lukewarm water.
• Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained.
• Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours).
• Heat the oil for frying in a saucepan on the stove until very hot.
• Dip a teaspoon into oil to coat and spoon out some dough into the hot oil.
• Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding.
• Dip the spoon in oil, every time the dough starts to stick on it.
• Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain.
• Keep making more fritters in this way.
• When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.
• Sprinkle them with chopped walnuts and sesame seeds.
• Serve immediately.
• To make honey syrup.
• Heat honey and water in a small saucepan and skim off any froth that may form on top.
• Boil for 5 minutes together and pour over fritters.

Steps:

• Dissolve the yeast in a little lukewarm water, mix flour and salt in a bowl and slowly add yeast mixture being sure to mix well.
• Slowly add more warm water until you have a medium paste. Cover the bowel with a clean cloth and stand in warm water for about 1 hour. The batter should have doubled in size and formed "bubbles".
• Heat oll and add teaspoonfuls of the batter to the oil, cook until they turn golden brown.
• Remove from the oil and drain on kitchen paper while making the syrup.
• Syrup: boil the honey, sugar, water and cinamom for 10 minutes. Pour the syrup over the honey puffs/ loukoumades and garnish with a sprinkle of cinnamon powder. Serve hot.

Steps:

• In a large mixing bowl combine milk, flour and brandy.
• Beat until batter is thick and bubbly.
• Fill a large heavy pan with oil to a depth of at least 2". If possible it is better to use an electric deep fryer or electric fry pan because of the constant controlled temperature.
• Heat the oil to 375-400*. Work in a well ventilated room.
• Drop batter from teaspoon or tablespoon into hot oil.
• Dip spoon in cup of cold water each time before dipping in batter so batter will not stick to spoon.
• Fry 4-5 loukoumades at a time turning often until puffed and golden on all sides. The frying process usually takes 2-4 minutes.
• Remove from oil and drain in colander or in bowl lined with paper towels.
• Heat honey and 2 Tblsp. of water in a saucepan.
• To serve, arrange hot Loukoumades on a platter and pour hot honey over each one. Sprinkle with cinnamon. If desired, sprinkle with chopped walnuts.Serve hot and immediately.
• Left over cooked dry Loukoumades may be wrapped in plastic or aluminum foil and frozen. When ready to use, defrost completely, place uncovered on ungreased baking sheet and heat through in preheated moderate oven. Serve with honey, cinnamon and finely chopped walnuts as above.

Steps:

• Dissolve yeast in 1 cup warm water. Add 1 teaspoon sugar and 1 1/2 cups flour; beat batter until smooth, cover and leave in a warm place. When its size is doubled, add remaining water, salt and enough flour to make a thick batter. Cover again and allow to rise until it begins to bubble- about 1 1/2 hours. Heat plenty of oil in a deep frying pan. When it begins to smoke. drop in the dough in small spoonfuls, about 10 at a time. Fry over a moderately slow heat until puffed and golden brown; take them out with a perforated spoon and pour over honey. Sprinkle with cinnamon and serve hot.