HomeCooking Loukoumades – Greek Doughnuts

Loukoumades – Greek Doughnuts

Posted in : Cooking on by : Sheila Tags: , , , , , , , ,

I was watching Youtube or Tiktok, or something video wise the other day, and someone was making these doughnuts. They grabbed a handful of the dough with a wet hand, scooped a spoonful off with a wet spoon, flicked the dough ball into the hot oil to fry and carried on with the next. It was very clearly someone who had done this particular thing many, many, many times before. I had dough portioning envy, big time. It was enthralling, mesmerizing, in fact. I could have watched it all day – but then I lost track of the video – must have been Youtube because Tiktok will play the video over and over again until you want to smash something. Perhaps that’s just my overreaction. 🙂

Anyway, I just had to make these. I swear, though, I had it in my head that I could to the grab, pinch and flick thing first time out of the gate. I know now there is absolutely no freaking way that would happen – I am not that coordinated. I can knit lace, but sticky dough completely defeats and frustrates me!

On my fruitless tour through Youtube in an attempt to find the video again, or to find another like it, so I could get the sequence of events correct, I stumbled upon a lady who was using a cookie/ice cream scoop to make them. I thought to myself that her plan seemed much more productive and far less frustrating than what I had intended. I believe I made the right choice

This is a bit of an involved process. The ingredients are common and easy to find, though, so that’s a bit of a victory.

Doughnut Ingredients:

  • 4-1/2 tsp yeast (2 packages)
  • 1 cup warm water
  • ½ cup warm milk
  • ¼ cup white sugar
  • 1 tsp salt
  • 1/3 cup butter, softened
  • 3 eggs
  • 4 cups flour
  • oil for frying

Glaze Ingredients:

  • ½ cup honey
  • ½ cup water
  • 2 tsp ground cinnamon

Proof the yeast in a small bowl with the warm water and sugar. This should take 5 to 10 minutes.

In a large mixing bowl (the one for your mixer, perhaps), put in the warm milk, salt, butter, eggs and 1 cup of flour. Mix until smooth. Add the yeast mixture in, then the rest of the flour and mix it all thoroughly.

This will be a very loose, sticky dough. Mine went from soft to wet real fast, but it worked because your hands never touch it.

Cover and let rise for half an hour (30 minutes). I just left mine on the mixer and covered it with a towel across the bowl top.

After the half an hour is up, take off the towel and mix the dough again. This time you can take the bowl off the mixer and set it somewhere to rise, covered, for another half hour (30 minutes).

While the second rise is happening, combine the honey, water & cinnamon in a small saucepan. Bring to a boil, then turn off the heat and let cool.

When the dough is finished rising, heat some oil to 350F in a fairly deep pot. The oil should be about 2 inches deep. If you don’t have a thermometer, just pinch off an extremely small piece of dough and put it into the oil. If it bubbles like crazy, you’re good to fry. If it doesn’t, wait a little longer. If it smokes or has bubbles when nothing but the oil is in the pan, turn it down – it’s too hot.

Grab a cup of water and a spoon. Dunk your spoon (or cookie scoop) into the water between every single doughnut. The dough is too sticky not to. You can also have a bowl of water nearby for your hand and flick the dough from the spoon to your wet hand to round it out a bit, then flick it back to the spoon and place into the oil to cook. I didn’t bother, the different shapes entertained me.

Don’t overcrowd your pan – your oil will cool down and your doughnuts will get oily and heavy. If your oil is the right temperature, the doughnuts won’t have much, or any, oil coming off of them when they are done cooking.

When your doughnuts are all cooked, dip them into the honey cinnamon mixture and put them onto a platter.

As with most homemade doughnuts – these will be best the day you make them. They’ll probably be okay the next day, but will get progressively dryer and staler every day after. If you aren’t feeding them to a crowd, half or quarter the recipe so you don’t have leftovers.

These are not too sweet. There is a subtle sweetness to them and they make a nice light tasting dessert – I bet they’d be amazing with coffee or tea for breakfast or brunch.

Success! You're on the list.

Leave a Reply

%d bloggers like this: