I couldn't even tell you how many times I have made these.

I've made them during Easter fasting. Greek tradition is when a baby cuts their first tooth you make these . And I make them a lot in winter especially on a cold Sunday afternoon.

PREP TIME 1hour hr 20minutes Rising time included
COOK TIME 10 minutes
SERVINGS 25



Recipe by Mary Kouzina

INGREDIENTS​

For the doughnut mixture​

• 1 tbsp dry instant yeast
• 1 tbsp caster sugar
• 470 ml water lukewarm
• 3 1/2 cups / 500 g self-raising flour I use lighthouse brand flour

Oil for drying​

• 1.5 L Sunflower / vegetable oil for frying

For the topping​

• 150 ml honey ( must use not optional)
• 100 g walnuts chopped ( optional)
• cinnamon for dusting

INSTRUCTIONS​

• In a bowl, mix together yeast, sugar and lukewarm water. Allow it to sit for approximately 20 minutes or until it bubbles.
• Add the flour to the activated yeast mixture. Stir well to combine. The dough will be very wet. Set aside and allow it to sit in a warm spot for an hour or so until it has risen.
• Once the dough has risen, set up your loukoumades station. Fill your pan with enough oil 3-4 cm deep and turn it to medium-high heat. While the oil is heating, fill a glass with the same oil and place a spoon in it. The lubricated spoon will ensure the dough does not stick as you place it into the oil and help the doughnut stay round in shape.
• Once the oil is at approximately 170 degrees Celsius. Rub some oil onto one of your hands and place it in the dough. Collect some dough in your hand and squeeze it through your thumb and index finger, using the oiled spoon to scrape it away and drop it carefully into the hot oil. It is important not to overcrowd your pan. Allow loukoumades to cook until golden on both side, scoop them out and place them on an absorbent paper towel. Transfer them onto a plate, drizzle with honey first, then cinnamon and the nuts. Enjoy hot!