Loukoumades (Fried Honey Balls)
Switch up the nuts by using almonds. Try serving these little doughnuts with melted Nutella or chocolate sauce.
Serves: 10Hands-on: 45 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- 2 cups sugar
- 1 cup water
- 1 cup honey
- 1½ cups tepid water
- 1 Tbsp. brown sugar
- 2¼ cups vegetable oil, divided
- 1 Tbsp. active dry yeast
- 1½ cups all-purpose flour
- ½ cup cornstarch
- ⅛ tsp. salt
- 1½ cups chopped walnuts
- ¼ cup ground cinnamon
- Bring the sugar and 1 cup of water to a boil in a medium pot over medium-high heat. Then reduce the heat to medium and let it cook for 10 minutes. Add the honey, and allow the syrup to cool to room temperature and reserve it.
- In a large bowl, combine the tepid water, brown sugar, ½ cup oil, and yeast. Set the mixture aside for 7–10 minutes to allow the yeast to activate. In another large bowl, combine the flour, cornstarch, and salt. Using a large wooden spoon or your hands, stir the flour mixture into the yeast to form wet dough. Cover the dough and let it rise in a warm place for 2 hours. The dough will be spongy.
- Set up a frying station: a glass of water, a teaspoon, and a deep frying pan. Heat 2 cups oil in a deep frying pan over medium-high heat until the oil’s temperature reaches 350°F. Adjust the heat to keep the temperature at 350°F while frying. Take a handful of dough in your palm, squeeze a small amount of dough onto the teaspoon (dunk the teaspoon in the water every so often), and drop the dough into the oil. Repeat with remaining dough. Fry for 3–4 minutes.
- Immediately after frying each batch, drop the loukoumades in the reserved syrup. Allow them to soak up the syrup for 3–4 minutes, and then place them on a rack over a baking pan to drain. Catch the excess syrup in the pan, and then add it back to the syrup bowl.
- Serve the loukoumades topped with the walnuts and cinnamon. Serve them warm or at room temperature.