Loukoumathes - Greek Doughnut Holes |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 48 |
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It's okay to lick your fingers. These melt in your mouth Little doughnuts are everyone's favorites. Recipe is from a cookbook my late DM purchased at the local Greek Festival, written by members of the Greek Orthodox Church here. Rising time not included in either prep or cooking time. Yield or servings not stated in recipe and questimated at best. Ingredients:
1 cup hot water |
1 cup milk |
1 teaspoon salt |
3 tablespoons sugar |
3 whole eggs |
2 (1/4 ounce) packages dry yeast |
2 teaspoons orange zest |
2 tablespoons wesson oil |
2 -3 cups flour |
1 teaspoon baking powder |
wesson oil |
1 cup honey |
water, to dilute |
walnuts, ground |
cinnamon |
Directions:
1. Stir yeast into hot water and set aside. Sift all dry ingredients together, add milk, eggs, oil orange peel, and hot water mixture. Add 2 cups of the flour mix. If dough is too loose, gradually add the extra cup of flour. Mix well and knead dough. Dough should be soft and light. Cover and let rise at room temperature for about 2 hours.
2. Add several inches of wesson oil to a deep fryer or electric frying pan and heat to 350 degrees. Scoop a handful of dough in your hand and make a fist. With a teaspon pick off a small amount of dough from the top of your fist and drop into the hot oil, continue this to fill fryer with dough balls. Cook until golden brown. Remove with slotted spoon, and drain on absorbent paper. Dilute 1 cup honey with just enough water to slightly dilute it. Drop cooked Loukoumathes into warm honey to coat and remove onto a platter. Sprinkle with ground walnuts and cinnamon. Serve warm.
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