INGREDIENTS
- 1 cup of lukewarm water
- 1 cup of lukewarm milk
- 15 g active dry yeast
- 3 and 1/4 cups of flour
- 2 tbsps. sugar
- 1 flat tsp salt
- 4 tbsps. olive oil
- vegetable oil for frying
For Topping
- 3/4 cup Pure Peninsula Orange Blossom Honey
- cinnamon quill
- chopped pistachios
METHOD
1. Mix all the dry ingredients together including yeast. Then add lukewarm water and milk and mix well until you get a runny batter similar to pancake batter.
2. Cover with a piece of cling film and rest it for 1-2 hours (in warm weather it will take less time), until dough triples in size and there are lots of air bubbles.
3. Once dough is ready, heat a small pot with oil on the stove. When oil is hot, dip a teaspoon in it and then scoop a teaspoon of the dough and gently drop it into hot oil. Give the dough a good stir in between batches.
4. Fry about 4 loukoumades at one time. As the dough is very airy, they will float, flip them now and again to be sure they are cooked evenly.
5. Once golden brown all over, fish them out of the oil with a fork or a slotted spoon and place them on a few layers of kitchen roll to get rid of excess oil.
6. Pour hot syrup over your loukoumades and sprinkle some finely chopped pistachios. Serve immediately.
SYRUP
1. Put Orange Blossom honey, 60 ml of orange juice and cinnamon quill in a small saucepan.
2. Bring mixture to the boil and simmer very gently for 5-10 minutes until syrup thickens a little.
3. Fish out cinnamon quill and pour hot syrup over hot loukoumades.