Honey coated golden balls of fried yeast dough. Golden and Crisp on the outside, light and fluffy on the inside. The Greek dessert Loukoumades are the perfect mouthful.
- 4 ½ teaspoons 2 packets active dry yeast
- 1 cup warm water at 100 degrees
- ½ cup warm milk
- ¼ cup sugar
- 1 teaspoon salt
- ⅓ cup butter room temperature
- 3 eggs room temperature
- 4 cups flour
- ½ cup honey
- ½ cup water
- Oil, for frying (about 4 cups)
- Cinnamon, for garnishing
- Powdered sugar, for garnishing
- Stir yeast into warm water and allow to bloom for 5 minutes.
- Meanwhile, in a large mixing bowl, beat together the milk, sugar, and salt until the sugar has dissolved.
- Add the yeast and mix until combined.
- To the bowl, add the butter and eggs. Beat to combine.
- Slowly add the flour, scraping down the sides as needed, until the mixture creates a soft dough.
- Cover the bowl and allow to rest in a warm area free of drafts for 30 minutes to 1 hour or until doubled in size.
- Meanwhile, add honey and water to a small saucepan. Bring to a boil over medium heat and allow to boil for 2 to 3 minutes, stirring as needed. Remove from heat and allow to cool.
- Heat oil in a large, heavy-bottomed pot over medium heat until a toothpick or bamboo skewer inserted into the boil bubbles.
- Prepare a large baking sheet with paper towels for draining the cooked balls. Place a bowl of water close to your frying station to keep your tools and/or hands wet.
- To create small (approximately 2 inches) balls, use a 1 tablespoon scoop or your hands to scoop small portions of dough, create a ball and carefully drop into the oil. Cook on one side for about 2 to 3 minutes before flipping. Some balls will flip themselves as they cook. Balls will double in size and should be browned on both sides when done.
- In small quantities, roll balls in honey syrup and then transfer to your serving dish. Drizzle with any remaining honey syrup. Top with cinnamon and/or powdered sugar prior to serving. Serve immediately for best results.