Loukoumades (Greek Honey Puffs)

关于这个食谱

Loukoumades are Greece's answer to doughnut holes — small, yeasted dough balls fried until golden and crackly, then drenched in warm honey syrup and dusted with cinnamon and crushed walnuts. They're a beloved street food, often sold from carts and small shops with the syrup poured fresh right before serving. The dough is a wet, sticky batter rather than a kneaded dough, dropped into hot oil with a spoon rather than shaped by hand. Getting the oil temperature right is the key technical challenge — too hot and the outside burns before the inside cooks; too cool and the balls absorb excess oil and turn greasy.

食材

服务 6

• 300 g通用面粉
• 7 g速溶酵母
• 1 tsp糖
• 0.5 tsp细海盐
• 350 ml温水
• 2 cups植物油(for frying)
• 0.75 cup蜂蜜
• 0.25 cup水(用于糖浆)
• 1 tsp肉桂粉(用于除尘)
• 0.25 cup核桃(crushed, for topping)

步骤

1. 1

   做面糊

   Whisk flour, yeast, sugar, and salt together. Gradually whisk in warm water until you have a smooth, thick, pourable batter.

2. 2

   Let it rise

   Cover and let rise in a warm place for 60-90 minutes until bubbly and doubled.

3. 3

   将油加热

   Heat oil in a deep pot to 180°C (350°F).

4. 4

   炒卢库马德斯

   Using a small spoon dipped in oil, drop spoonfuls of batter into the hot oil, frying in batches for 2-3 minutes until golden and puffed.

   Dipping the spoon in oil each time keeps the sticky batter from clinging.

5. 5

   排水

   用漏勺取出并用纸巾吸干水分。

6. 6

   制作糖浆

   While frying, warm honey and water together in a small saucepan until thin and pourable.

7. 7

   浸泡并食用

   Drizzle the warm honey syrup generously over the hot loukoumades, then dust with cinnamon and crushed walnuts.立即上菜。

变化

• •

  盖莱内克塞尔 巴尔 维兹耶琳·科拉塔·索苏·埃齐尔米·阿内普·斯蒂格·埃克莱因。

• •

  情報をあまり必要としません。

• •

  1:1。

存储

Best eaten fresh and warm the day they're made;剩菜在室温下保存一天，但会显着失去其松脆的质地。

常见问题解答