Loukoumathes

Loukoumathes Recipe from Cyprus with Fresh Yeast and Cinnamon

Region / culture: Cyprus | Preparation time: 2 hours | Cooking time: 1 minute per batch | Servings: 4-5 per plate

Introduction

Loukoumathes, also known as Greek honey fritters, are a popular dessert in Greek cuisine. These delicious fried dough balls are drizzled with honey and sprinkled with cinnamon, making them a sweet and indulgent treat.

History

Loukoumathes have been enjoyed in Greece for centuries, with references to similar fried dough desserts dating back to ancient times. Traditionally served at festivals and celebrations, these fritters are a beloved part of Greek culinary heritage.

Ingredients

cinnamon and honey Fritters
14 g fresh yeast, or 6 g dried yeast
300 ml warm water
0.5 tsp sugar
230 g plain flour
0.25 tsp salt
300 ml corn oil, for frying
1.5 tsp cinnamon

How to prepare

Dissolve the fresh yeast in half a teacup of warm water. Add the sugar to activate and let it stand for about 15 minutes in a warm place until it starts to froth. The liquid should not be too hot as it will kill the yeast cells.
Sift the flour and salt into a bowl. Empty the dissolved yeast or dried yeast into it, mixing continuously. This can be done with an electric mixer. Start adding the warm water, beating all the time. The mixture should be thick but elastic.
When almost all the water has been added (it may take 2-3 tbsp less than 300 ml), beat it for a few minutes until it starts to bubble. Cover it with a thick towel and leave it in a warm place for about 2 hours until it rises and almost doubles in size.
Have a cup of cold water ready into which you can wet a teaspoon and also the fingers of your hand each time. Heat the oil until very hot but not smoking.
Wet the teaspoon so that the dough will not stick on it. Take a teaspoon of the dough and, using your hand, push it down into the hot oil (take care not to burn yourself!).
Within seconds, it puffs up and rises to the surface. Repeat this process, wetting the spoon each time, for about 6-7 loukoumades at a time. Turn them over so they become golden all around - it only takes 1 minute.
Take them out with a slotted spoon and drain on kitchen paper. Serve 4-5 loukoumades on each plate, pour a tablespoon of honey all over them, and sprinkle on a lot of cinnamon.
They should be eaten immediately and should not be left waiting once the syrupy honey has been spread on them.

Variations

Add a sprinkle of chopped nuts or sesame seeds on top for added texture and flavor.
Serve loukoumathes with a side of Greek yogurt or a scoop of vanilla ice cream for a decadent dessert.

Cooking Tips & Tricks

Make sure the water used to dissolve the yeast is warm, but not too hot, to ensure the yeast activates properly.

- Be sure to let the dough rise in a warm place for at least 2 hours to allow it to double in size.

- Use a teaspoon dipped in cold water to help shape and drop the dough into the hot oil.

- Fry the loukoumathes in small batches to ensure they cook evenly and become golden brown on all sides.

Serving Suggestions

Serve loukoumathes warm with a drizzle of honey and a generous sprinkle of cinnamon on top. They pair well with a cup of hot coffee or tea.

Cooking Techniques

Fry the loukoumathes in hot oil until they are golden brown on all sides. Be sure to turn them over to ensure they cook evenly.

Ingredient Substitutions

You can use dry yeast instead of fresh yeast in this recipe.

- If you prefer a lighter version, you can bake the loukoumathes in the oven instead of frying them.

Make Ahead Tips

Loukoumathes are best enjoyed fresh and hot, so it is not recommended to make them ahead of time. However, you can prepare the dough in advance and fry them just before serving.

Presentation Ideas

Arrange the loukoumathes on a platter and drizzle them with honey in a decorative pattern. Sprinkle with cinnamon and garnish with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Loukoumathes pair well with a variety of beverages, including coffee, tea, or a glass of dessert wine. They also go well with fresh fruit or a scoop of ice cream on the side.

Storage and Reheating Instructions

Loukoumathes are best enjoyed fresh and hot, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of loukoumathes contains approximately 250 calories.

Carbohydrates

Each serving of loukoumathes contains approximately 30 grams of carbohydrates.

Fats

Each serving of loukoumathes contains approximately 15 grams of fats.

Proteins

Each serving of loukoumathes contains approximately 2 grams of proteins.

Vitamins and minerals

Loukoumathes do not contain significant amounts of essential vitamins and minerals.

Alergens

Loukoumathes contain gluten from the flour and may also contain allergens from the honey used in the recipe.

Summary

Loukoumathes are a sweet and indulgent dessert that are high in carbohydrates and fats. They are best enjoyed in moderation as a special treat.

Summary

Loukoumathes are a delicious Greek dessert made of fried dough balls drizzled with honey and sprinkled with cinnamon. These sweet treats are perfect for special occasions or as a decadent indulgence. Enjoy them warm and fresh for the best flavor and texture.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe. Loukoumathes, a Greek delicacy that is essentially deep-fried dough balls soaked in honey and sprinkled with cinnamon and nuts. It was a recipe that I had never tried before, but one that I was determined to master.

I first came across the recipe for Loukoumathes when I was visiting my dear friend Maria in her cozy little kitchen. Maria was a Greek immigrant who had a passion for cooking and a love for sharing her culture through food. As soon as I walked into her kitchen, I was greeted by the warm aroma of cinnamon and honey, and my mouth instantly began to water.

Maria smiled at me as she pulled out a large mixing bowl and began to gather the ingredients for Loukoumathes. She explained to me that this traditional Greek dessert was often made for special occasions and celebrations, and that each family had their own unique recipe.

As she mixed together the flour, yeast, and warm water to create the dough, Maria shared with me the story of how she learned to make Loukoumathes from her own grandmother back in Greece. She told me that her grandmother would spend hours in the kitchen, carefully measuring out each ingredient and kneading the dough until it was soft and elastic.

I watched in awe as Maria expertly shaped the dough into small balls and dropped them into the bubbling hot oil. The dough sizzled and puffed up as it fried, turning a golden brown color. Once they were crispy and cooked through, Maria removed the Loukoumathes from the oil and placed them on a plate lined with paper towels to drain.

While the Loukoumathes were still warm, Maria drizzled them with a generous amount of honey and sprinkled them with a mixture of cinnamon and chopped nuts. The sweet aroma filled the kitchen, and I couldn't wait to dig in.

Maria handed me a plate of freshly made Loukoumathes, and I took a bite. The dough was light and airy, with a slightly crispy exterior that gave way to a soft and fluffy interior. The honey added a sticky sweetness, while the cinnamon and nuts provided a hint of warmth and crunch.

I savored each bite of the Loukoumathes, feeling like I had been transported to Greece with just one taste. The flavors were so rich and decadent, yet the dessert itself was surprisingly simple to make. I knew that I had to learn how to recreate this recipe in my own kitchen.

After spending the day with Maria and learning the ins and outs of making Loukoumathes, I returned home with a newfound sense of confidence in my cooking abilities. I gathered the ingredients and set to work, following the steps that Maria had taught me so carefully.

As I mixed, kneaded, fried, and drizzled, I found myself smiling with each step of the process. The memories of my time spent in Maria's kitchen flooded back to me, and I felt a connection to her and her heritage through the simple act of making Loukoumathes.

When I finally took my first bite of the homemade Loukoumathes, I knew that I had succeeded. The flavors were just as delicious as I remembered, and I felt a sense of pride knowing that I had mastered a recipe that had been passed down through generations.

Since that day, Loukoumathes has become a staple in my kitchen. I make them for special occasions, holidays, and whenever I want to treat myself to a taste of Greece. Each time I make them, I think of Maria and the joy that she brought to my life through her love of cooking and sharing her culture with others.

I am grateful for the opportunity to learn how to make Loukoumathes, and I will always cherish the memories of the time spent in Maria's kitchen. This recipe has become more than just a dessert to me - it is a connection to my friend, to her heritage, and to the rich tapestry of flavors and traditions that make up the world of cooking. And for that, I am forever thankful.