An explosion of taste for those who have a sweet tooth, as old as Greece’s ancient history since they are mentioned by Homer. Topped with thyme honey, they will take you on a time travel back to your grandmother’s house.
Ingredients
For the Loukoumades:
- 500 g of hard wheat flour or all-purpose flour 25 g fresh yeast (or 1 packet of dry yeast)
- 1 tablespoon thyme honey
- 1 teaspoon salt
- Approximately 2 cups lukewarm water
For Frying:
- Olive oil
For Serving:
- Thyme honey
- Cinnamon
- Toasted sesame seeds
Method
For the Dough:
- In a large bowl, combine the flour, dry yeast, and honey.
- Gradually add water, a little at a time, mixing continuously until you achieve a thick batter.
- Finally, add the salt and mix well.
- Cover the bowl and place it in a warm spot (near a radiator or next to the kitchen) for about 30 minutes, until the mixture begins to rise and bubbles form on the surface.
For Frying:
- In a deep saucepan, heat olive oil over medium heat until it reaches a temperature of 350°F (175°C).
- To shape the loukoumades, wet your hands or a spoon with water to prevent sticking. Take a portion of the dough, press it between your thumb and index finger, and use the spoon to scoop the dough and gently drop it into the hot oil.
- Fry the loukoumades in batches, ensuring not to overcrowd the pan. Cook for about 2-3 minutes, turning them occasionally, until they are golden brown on all sides.
- Using a slotted spoon, remove the fried loukoumades from the oil and place them on a plate lined with paper towels to drain excess oil.
If you are using Fresh Yeast:
- In a bowl, dissolve the fresh yeast by adding a pinch of sugar and a bit of water. Stir until the yeast dissolves.
- Cover the bowl with plastic wrap and let it sit for 10 minutes.
- When the surface becomes frothy, the yeast is activated and ready to be added to the flour mixture.
This process ensures that the yeast is active and will effectively leaven your dough.