Loukoumades

Method

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1. Whisk the flour, yeast, sugar and salt, then whisk in the water and olive oil to a smooth, thick, sticky batter — like very loose bread dough.

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2. Cover and prove in a warm place for 90 minutes until doubled and covered in bubbles.

   Mark done Start 90 min timer

3. Simmer the honey, water, cinnamon stick and lemon peel for 5 minutes, stir in the lemon juice, and keep warm.

   Mark done Start 5 min timer

4. Heat the oil to 175°C / 345°F.

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5. Wet your hand, take a handful of batter, and squeeze it so a ball emerges between your thumb and forefinger. Scoop it off with an oiled teaspoon and drop it into the oil.

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6. Alternatively use two wet spoons. Fry six to eight at a time.

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7. Fry 3 to 4 minutes, turning them so they colour evenly, until deep gold and hollow-sounding.

   Mark done Start 3 min timer

8. Drain briefly on a rack, then dip each batch into the warm honey syrup and lift straight out.

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9. Pile onto a plate, pour over more syrup, and scatter with walnuts, cinnamon and sesame seeds. Eat hot.

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Chef’s Tips

• Keep your hands and spoons wet. The batter is deliberately sticky and will not release otherwise.
• Dip, do not soak. Thirty seconds in the syrup is plenty.
• They must be eaten hot. Cold loukoumades are dense and disappointing.

Pairing Suggestions

• Greek coffee
• A scoop of vanilla or mastic ice cream
• Cold water, which is how they are served in Greece

Storage & Reheating

Eat immediately. The batter can be proved and refrigerated overnight, and the syrup keeps 2 weeks.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.