Also known as ‘Greek doughnuts’ or ‘honey dumplings’, loukoumades are a traditional (exceptionally moreish) Greek dessert. Small balls of dough are deep-fried, adapting a crisp exterior and light, fluffy interior; typically dredged in honey before being finished with cinnamon, crushed walnuts or sesame seeds.
Taking place this weekend (Saturday 23rd June and Sunday 24th June), The Athenian will celebrate Loukoumades with a dedicated event at their White City Place site. As well as serving classic Loukoumades topped with honey and cinnamon, The Athenian will also offer modern twists, with toppings such as hazelnut and praline, or chocolate sauce, which can be enjoyed individually or on sharing boards for two.
Moreover, the Greek street food specialists have also shared one of their classic recipes, which is relatively simple to follow at home if you’re unable to wait for the weekend to arrive.
Ingredients
Yields around 40 loukoumades
Active dry yeast, 15g
Plain flour, 500g
Salt, 13g
White sugar, 25g
Corn flour, 100g
Vanilla extract, 2tsp
Lukewarm water, 550ml
Oil, for frying
To Garnish
Greek Honey
Ground Cinnamon
Walnuts, chopped
Method
Activate the yeast by mixing it in a bowl with the warm water, sugar and corn flour. Leave to stand for 5 minutes. (Tip: Water should not be too hot otherwise you risk ‘killing’ the yeast).
Slowly add the rest of the ingredients to the bowl, stirring well.
Cover with a damp tea towel and set aside to prove in a warm place for at least 45 minutes.
With a tablespoon, spoon out some of the dough into the hot oil (the oil must be really piping hot at 190 degrees). Rinse the spoon in a glass of oil between each dough drop so it slips nicely in the pan.
Repeat this procedure until the surface of the pan is comfortably filled.
Cook the doughnuts in batches, turning them over until a deep golden brown. Lift them out with a slotted spoon and place them on some kitchen paper to drain briefly. Repeat with the rest of the dough.
Wait for the loukoumades to cool before drizzling in honey sprinkled with cinnamon. Garnish with chopped walnuts.
If you are in the mood for some chocolate, replace the honey with chocolate sauce and/or accompany them with a scoop of your favourite ice cream (or frozen Greek yogurt).
Further information on The Athenian can be found here.
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Ingredients
- 15 g Active dry yeast
- 500 g Plain flour
- 13 g Salt
- 25 g White sugar
- 100 g Corn flour
- 2 tsp Vanilla extract
- 550 ml Lukewarm water
- Oil for frying
- Greek Honey
- Ground Cinnamon
- Walnuts chopped
Instructions
- Activate the yeast by mixing it in a bowl with the warm water, sugar and corn flour. Leave to stand for 5 minutes. (Tip: Water should not be too hot otherwise you risk ‘killing’ the yeast).
- Slowly add the rest of the ingredients to the bowl, stirring well.
- Cover with a damp tea towel and set aside to prove in a warm place for at least 45 minutes.
- With a tablespoon, spoon out some of the dough into the hot oil (the oil must be really piping hot at 190 degrees). Rinse the spoon in a glass of oil between each dough drop so it slips nicely in the pan.
- Repeat this procedure until the surface of the pan is comfortably filled.
- Cook the doughnuts in batches, turning them over until a deep golden brown. Lift them out with a slotted spoon and place them on some kitchen paper to drain briefly. Repeat with the rest of the dough.
- Wait for the loukoumades to cool before drizzling in honey sprinkled with cinnamon. Garnish with chopped walnuts.
- If you are in the mood for some chocolate, replace the honey with chocolate sauce and/or accompany them with a scoop of your favourite ice cream (or frozen Greek yogurt).
