Loukoumades
Ingredients
- 500 gWheat flour (sifted)
- 50 gCorn starch (dry)
- 450 mlMineral water (lukewarm)
- 20 gFresh baker's yeast (crumbled)
- 50 gWhite sugar (granulated)
- 200 gHoney (liquid)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspCinnamon powder (for garnish)
- 750 mlSunflower oil (for frying)
- 1 pinchGray sea salt (fine)
Method
A crust that cracks under the teeth to release a burning honey syrup. The crumb is light and airy like a sponge, with the scent of cinnamon immediately filling the room.
- 1
In a bowl, dissolve the fresh yeast in 50ml of lukewarm water (not hot, or you'll kill the yeast) with a pinch of sugar. Wait for it to foam on the surface.
- 2
Mix the wheat flour, corn starch, and a pinch of salt. Pour in the remaining water and the activated yeast. Beat vigorously by hand or mixer: the dough should be sticky, elastic, and form ribbons when lifted.
- 3
Cover the bowl with a clean cloth. Let it rise in a warm place until the dough doubles in size and bubbles appear on the surface.
- 4
In a saucepan, bring the honey, sugar, 100ml of water, and lemon juice to a boil. Let simmer for 5 minutes until the syrup lightly coats a spoon. Let cool completely.
- 5
Heat the sunflower oil to 180°C. Scoop small balls of dough with a wet spoon and drop them into the oil. They should rise and brown evenly while rotating.
- 6
Remove the puffs with a slotted spoon, immediately dip them into the cold syrup for 30 seconds. They should soak it up without getting soggy. Sprinkle with cinnamon powder before serving.
Frequently asked questions
How do you get this dish right?
- The secret of thermal shock: the syrup must be cold and the puffs burning hot to stay crispy.
- Dip your spoon in cold water between each puff so the dough slides cleanly into the oil.
How long does this dish keep?
Eat immediately. The syrup softens the dough within a few hours.
