Honey Puffs
Known in Greek as: Loukoumades
Light, fluffy Greek doughnuts soaked in honey syrup and sprinkled with cinnamon.
Ingredients
- For the dough:
- 300g plain flour
- 250ml lukewarm water
- 2 tsp dried active yeast (or 15g fresh yeast)
- 1 tbsp caster sugar
- ½ tsp salt
- 1 tsp vanilla extract
- Vegetable oil for deep frying (about 1 litre)
- For the honey syrup:
- 300g clear honey (Greek if possible)
- 100ml water
- 1 cinnamon stick
- 2 strips lemon peel
- 1 tbsp lemon juice
- For serving:
- Ground cinnamon
- Crushed walnuts or pistachios (optional)
- Icing sugar (optional)
Method
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In a large mixing bowl, combine the lukewarm water (it should be body temperature - test with your finger), yeast, and sugar. Whisk gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly on top. This proves the yeast is active. If it doesn't foam, your yeast is dead and you'll need to start again with fresh yeast.
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Add the flour, salt, and vanilla extract to the yeast mixture. Using a wooden spoon or your hand, mix vigorously for 3-4 minutes until you have a smooth, thick batter - it should be more liquid than bread dough but thicker than pancake batter. The consistency is crucial: if it's too thick, the loukoumades will be heavy; too thin and they'll be greasy and fall apart. You should be able to scoop it with a spoon and have it slowly drop off.
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Cover the bowl with a clean, damp tea towel and leave in a warm place to rise for about 1 hour, or until doubled in size. The batter should be puffy and full of air bubbles. A warm (not hot) kitchen is perfect; alternatively, you can leave it in an oven with just the light on.
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Whilst the dough rises, make the honey syrup. Place the honey, water, cinnamon stick, and lemon peel in a small saucepan. Bring to a gentle simmer over medium heat, stirring until combined. Simmer for 5 minutes, then remove from heat and stir in the lemon juice. Set aside to cool - it's best to pour cool or warm syrup over hot loukoumades, not hot syrup, as this helps them stay crispy on the outside.
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When ready to fry, pour vegetable oil into a deep, heavy-based saucepan or deep-fat fryer to a depth of at least 8cm. Heat to 180°C - use a thermometer for accuracy. If you don't have one, drop a small piece of bread into the oil; it should sizzle immediately and turn golden in about 60 seconds. Temperature control is vital: too hot and the outside burns before the inside cooks; too cool and they'll be greasy.
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Prepare a bowl of cold water and keep it nearby. Have a large platter or tray lined with kitchen paper ready. Once the batter has risen and the oil is hot, it's time to fry. Dip a tablespoon in the cold water (this prevents the batter from sticking), scoop up a walnut-sized amount of batter, and use another wet spoon to push it off into the hot oil. You can fry 5-6 at a time, but don't overcrowd the pan.
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The loukoumades will immediately start to puff up and float. Fry for 3-4 minutes, turning them frequently with a slotted spoon to ensure even golden browning all over. They should be deep golden brown, crispy on the outside, and sound hollow when tapped. If they're browning too quickly, reduce the heat slightly.
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Use a slotted spoon to remove the loukoumades from the oil, allowing excess oil to drain off, then transfer to the paper-lined tray. Repeat with the remaining batter, remembering to dip your spoons in water each time. Work at a steady pace - loukoumades are best served hot.
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Once all the loukoumades are fried, arrange them on a large serving platter whilst still hot. Generously drizzle the honey syrup all over them - don't be shy, they should be well soaked. Sprinkle liberally with ground cinnamon, and if desired, scatter with crushed walnuts or pistachios for added crunch and a traditional touch. Some people also dust them with icing sugar for extra sweetness.
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Serve immediately whilst hot, crispy on the outside and fluffy on the inside. Loukoumades are finger food - just pop them in your mouth! They're traditionally served at festivals, celebrations, and as a treat from street vendors in Greece. They're best eaten fresh, though you can reheat them briefly in a hot oven (200°C for 3-4 minutes) to re-crisp them. The honey syrup can be made up to a week ahead and stored in the refrigerator - warm it gently before using.