- Number of Servings
- 1 yeast cake
- 1½ cups warm water
- 1¾ cups warm milk
- ½ teaspoon salt
- 4½ cups flour, sifted
- 1½ quarts vegetable oil, heated very hot in large pan on stove top (or you can use a deep fryer)
- honey, warmed
Loukoumades are a Greek treat that can be enjoyed any time of the year. Fifi Psihogios, a parishioner at Holy Trinity Greek Church in Portland, Oregon, offers this recipe from a relative who has a zaharoplastio (sweet shop) in Athens.
- In a large mixing bowl, dissolve yeast in warm water. Add warm milk and salt. Add sifted flour. Mix until sticky. (It is easier to mix by hand.) Cover and set aside in a warm place to rise.
- When dough has risen to double in size (or more), it is ready to deep-fry. For the traditional way of spooning each loukoumada into the very hot oil, use the following method: Put left hand in the dough mixture (do not punch down) and gather some dough. Squeeze the mixture to ooze out of left hand between thumb and forefinger. With spoon in right hand, scrape off a walnut- size ball of dough from left hand and drop dough in hot oil, being careful not to touch hot oil.
- Deep-fry several balls of dough at a time, being careful they do not touch. Fry until golden-brown and cooked all the way through.
- With slotted spoon, remove loukoumades onto platter. Before serving, cover with warm honey and sprinkle with cinnamon. Keep warm, if desired, by placing in oven on low heat.
Reprinted with permission from Flavor It Greek! (www.FlavorItGreek.com).
Photo courtesy Morguefile.com