HOW TO MAKE LOUKOUMADES | GREEK SWEET | HONEY DOUGHNUTS | ΛΟΥΚΟΥΜΆΔΕΣ

It is believed that victorious athletes in ancient Greece were given honey tokens little fried dough balls with honey. Later the name of this sweet changed to Loukoumades. This sweet remains one of the most popular in Greece to this day. Below is a recipe for classic loukoumades. The secret to making good loukoumades is found in the elasticity of the dough and the frying which you will see in the video. Hope you like this recipe and give it a thumbs up if you do. Wishing you a great day Honey Syrup xox Close captions available . Click on the icon CC lower right corner of screen. To change to another language click on the round gear icon, click on subtitles cc then auto translate to select a language. INGREDIENTS - METRIC MESUREMENT | MAKES 70-80 balls This is a large batch, you can halve the recipe if you don't want as many. 1kg plain flour ¼ tsp salt 14g dry yeast 1tbs olive oil 1.1litres lukewarm water Vegetable oil for frying (4 fingers deep). I used 1.3L vegetable oil Large jar of honey Cinnamon for dusting 3-4 cups crushed walnuts 1 glass water METHOD 1. Sift plain flour in a large bowl 2. Sprinkle salt on the top of the flour (you can mix it in if you like) 3. Warm up 1.1 litres of water (lukewarm temperature) 4. Make a well in the center of the flour and add the yeast. Add a little of the water to the yeast and mix until it dissolves. Add the olive oil to the well and mix. Gradually add the lukewarm water whilst mixing in the flour so that it does not form lumps. When you can no longer mix with the spoon, use your hands and work the dough. Keep working the dough for the next 5 minutes till it reaches the level of elasticity depicted in the video. You should be able to stretch the dough without it snapping straight away. 5. Cover the bowl with a tea towel. 6. Heat your oven for 4 minutes then switch it off. 7. Place your bowl with the dough covered in the warm oven. The warmth will activate the yeast and enable it to grow and increase the elasticity. Leave it until it doubles in size. This should take a minimun of 75 minutes. When it is ready you will notice little bubbles in the dough, this is good. 8. Heat the vegetable oil in a medium to large saucepan on the small eye on high heat. The oil should be about 4 fingers deep. I used 1.3L of vegetable oil, it took me 15 minutes to heat it up. You can test the oil to see if it is hot enough by placing a little of the dough into it. It should sizzle. 9. Take the dough out of the oven and place a glass of water with a spoon inside next to the bowl. 10. With one hand grab some mixture and squeeze out the dough between your thumb and index finger. Take the wet spoon in your other hand and use it to cut the dough, then let the dough slide off the spoon into the hot oil, it will float to the top. The wet spoon stops the dough from sticking to it. 11. Repeat this ensuring you wet the spoon in between every 2-3 dough balls. Once the saucepan surface is covered with floating balls use a large metal skimmer spoon or spoon to dunk and rotate the balls so that they cook all over. You should dunk and turn them for the next 11 minutes. That is how long the batch will take to cook. If you want them a deeper golden colour leave them a little longer.. 12. When golden brown scoop them out and place them on some paper towels to absorb the oil. 13. Serve on a plate with lots of drizzled honey, cinnamon and crushed walnuts. Best served hot or eaten within the hour. Leftovers can be placed in the fridge and eaten the next day. 14. Serve 7-8 per person. Brands I used but not necessary: White wings premium plain flour Tandaco Dry Yeast Sachets Music attribution: Anthony Vega - Sweet Melody (Artlist) The though of you - Track Tribe (Youtube library)