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Loukoumades is the favourite snack of the locals. A great variety can be found in the special stores and restaurants. Can be served also with white, dark or milk chocolate. This recipe was taken from "Thessaloniki food stories" book that was given to the public in this year's food festival. You can also find the recipe -and many more- in this page: Thessaloniki Food Festival
All recipes are translated in English and you can see also photos of Loukoumades
Ingredients
500 gr all purpose flour
1 pck dry yeast
2 tbsp caster sugar
half a tsp vanilla extract
1 tbsp olive oil
2 cups warm water
Frying oil
a pinch of salt
half a cup honey
half a cup crumbled walnuts
ground cinnamon
Mix well flour, yeast, sugar and vanilla extract
in a large bowl.
Gradually add the warm water (no more than
100 degrees F , 40 degrees C) stirring well.
Add the salt, cover the bowl
and let rise until doubled in bulk, in a warm
place (an hour or more). Stir again. Place a
large tea spoon in a glass of water near the
batter. Scoop up about 4 tablespoons of
dough per puff with the wet spoon, drop it
into the wet palm of your hand, and roll it back
into the spoon to create a small ball. Do not
overhandle the puffy, soft dough. Drop the
dough balls into the hot oil in batches, wetting
the spoon each time you make a dough ball.
Fry in the hot oil until golden brown on the
bottom, and roll them over to cook the other
side, 2 to 3 minutes per batch. Gently set the
loukoumades aside to drain on paper towels.
Drizzled with honey syrup and sprinkled with
cinnamon. Serve warm.
Enjoy!
All recipes are translated in English and you can see also photos of Loukoumades
Ingredients
500 gr all purpose flour
1 pck dry yeast
2 tbsp caster sugar
half a tsp vanilla extract
1 tbsp olive oil
2 cups warm water
Frying oil
a pinch of salt
half a cup honey
half a cup crumbled walnuts
ground cinnamon
Mix well flour, yeast, sugar and vanilla extract
in a large bowl.
Gradually add the warm water (no more than
100 degrees F , 40 degrees C) stirring well.
Add the salt, cover the bowl
and let rise until doubled in bulk, in a warm
place (an hour or more). Stir again. Place a
large tea spoon in a glass of water near the
batter. Scoop up about 4 tablespoons of
dough per puff with the wet spoon, drop it
into the wet palm of your hand, and roll it back
into the spoon to create a small ball. Do not
overhandle the puffy, soft dough. Drop the
dough balls into the hot oil in batches, wetting
the spoon each time you make a dough ball.
Fry in the hot oil until golden brown on the
bottom, and roll them over to cook the other
side, 2 to 3 minutes per batch. Gently set the
loukoumades aside to drain on paper towels.
Drizzled with honey syrup and sprinkled with
cinnamon. Serve warm.
Enjoy!
