Greek Loukamades Recipe #30066
Posted by request - I have not made these personally.
by Mille® ™
3¾ hours | 3½ hours prep
SERVES 6 -36 , 36 loukamades
- 2 packages active dry yeast
- 4 fluid ounces water, 105 to 115 f
- 8 fluid ounces warm milk, 105 to 115 f
- 1/4 cup sugar
- 1 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup unsalted butter, melted and cooled
- 3 cups flour, sifted
- vegetable oil, for deep-frying
- 8 fluid ounces honey, to taste
- ground cinnamon, to taste
- In a small bowl sprinkle yeast over the warm water and let stand to soften (about 5 minutes).
- Meanwhile, pour milk into a large bowl and add sugar and salt.
- Stir in yeast mixture and eggs; add butter and beat well.
- Slowly add 3 cups flour, beating continuously until batter is smooth, sticky, and thick.
- Add more flour as needed to arrive at correct consistency.
- Cover bowl with a tea towel and let dough rise in a warm place until doubled in bulk (2 to 3 hours).
- In a medium saucepan pour oil to a depth of 3 or 4 inches and heat to 360 degrees.
- While oil is heating, pour some honey into a small saucepan and place over very low heat to warm.
- Stir batter well.
- Drop batter from a tablespoon into hot oil and cook, turning spoonfuls in oil, until batter puffs and is golden brown on all sides (about 2 minutes).
- Remove with a slotted utensil to paper towels to drain briefly, then arrange a layer of the puffs on a platter.
- Drizzle with warm honey, dust with cinnamon, and top with a second layer of puffs.
- Continue in this manner until all the puffs are layered and dressed.
- Serve at once.
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5 stars