Loukoumades (Honey Doughnut Puffs)
Light, airy Greek honey puffs made from a yeast-leavened batter that is fried to a crisp golden exterior and a tender, hollow interior, then drizzled with warm honey and dusted with cinnamon. Plan ahead: the batter needs 1 hour to rise.
Ingredients
- 2 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp granulated sugar
- 1/2 tsp salt
- 1 1/2 cup warm water (about 110 F)
- 4 cups neutral oil (vegetable or canola, for frying)
- 6 tbsp honey (preferably Greek thyme honey)
- 1/2 tsp ground cinnamon
- 2 tsp sesame seeds (optional garnish)
Instructions
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1
Whisk together 2 cups all-purpose flour, 2 tsp instant yeast, 2 tsp granulated sugar, and 1/2 tsp salt in a large bowl. Add 1 1/2 cup warm water (about 110 F) and stir until a smooth, sticky batter forms with no dry lumps. Cover and let rise in a warm place for 1 hour until puffy and bubbly.
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2
Pour 4 cups neutral oil (vegetable or canola, for frying) into a medium saucepan to a depth of about 3 inches. Heat over medium heat to 350 F (use a thermometer for accuracy).
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3
Using two wet spoons or a small ice cream scoop, drop heaping tablespoon-sized portions of batter into the hot oil. Work in batches of 6-8, do not crowd the pan. Fry, turning occasionally with a slotted spoon, until uniformly golden brown, about 3-4 minutes per batch. The loukoumades will puff and become hollow inside.
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4
Remove with a slotted spoon and drain briefly on a wire rack or paper towels. Allow the oil to return to 350 F between batches.
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5
Warm the 6 tbsp honey (preferably Greek thyme honey) gently in a small saucepan or microwave until pourable. Arrange the loukoumades on a serving plate, drizzle generously with honey (preferably Greek thyme honey), dust with 1/2 tsp ground cinnamon, and scatter 2 tsp sesame seeds (optional garnish) over the top. Serve immediately.