Loukoumathes
Description
Loukoumathes are a beloved Greek dessert, traditionally served at weddings and festivals. These small, bite-sized pastries are made from a rich dough of flour, eggs, and milk, which is deep-fried until golden and puffy. The real magic happens when they are immediately soaked in a warm, fragrant syrup made from honey, sugar, and water, often infused with vanilla or citrus zest. The result is a treat that is crisp on the exterior yet incredibly soft and moist inside. They are best enjoyed fresh, either warm or at room temperature, and pair beautifully with strong coffee or tea. This recipe captures the authentic balance of sweetness and texture that makes this classic so irresistible.Ingredients
Directions
-
Dissolve the yeast in 2 tablespoons of the lukewarm milk and let it sit for 5-10 minutes until foamy.
-
In a large bowl, combine the remaining milk, sugar, beaten egg, and melted butter.
-
Stir the yeast mixture into the milk and egg mixture.
-
Sift the flour and salt together, then gradually add them to the liquid mixture.
-
Beat the dough vigorously until it becomes smooth and elastic, continuing to beat for an additional minute.
-
Cover the bowl with a folded cloth and let the dough rise in a warm place for 1.5 hours, or until it has doubled in bulk and bubbles appear on the surface.
-
Stir the risen dough well to deflate it.
-
Heat oil in a deep pot to 190C (375F).
-
Drop teaspoonfuls of the batter into the hot oil, frying 4 to 5 pieces at a time.
-
Turn the puffs occasionally to ensure they brown evenly on all sides, cooking for about 1 minute per batch.
-
Remove the fried puffs with a slotted spoon and drain briefly on absorbent paper.
-
While the puffs are still hot, pile them onto a serving plate.
-
Drizzle each layer generously with warm honey and sprinkle with ground cinnamon.
-
Serve immediately while warm.
Nutrition Facts
Servings 50
- Amount Per Serving
- Calories 663.8kcal
- % Daily Value *
- Total Fat 14.7g23%
- Saturated Fat 8.4g43%
- Cholesterol 33.5mg12%
- Sodium 2692.8mg113%
- Total Carbohydrate 114.1g39%
- Dietary Fiber 4.7g19%
- Sugars 7.2g
- Protein 16.7g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe mentions "Compressed yeast; -=OR=- Active dry yeast". Use either 30g of compressed yeast or 1 package (approx 7g) of active dry yeast, not both.
Traditional Loukoumathes often include semolina in the flour mixture for a grittier texture. You can substitute half the plain flour with fine semolina if desired.
For a more complex flavor, add a splash of vanilla extract, orange blossom water, or lemon zest to the honey syrup.
Ensure the oil is hot enough before adding the batter; if the oil is too cool, the pastries will absorb too much oil and become greasy.
Store leftovers in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
