Loukoumades (Doughnuts in Scented Syrup)
by Lisa Feinson
SERVINGS
1 recipe scale / convert
INGREDIENTS
Dough
1/2 oz. fresh yeast or 1/4 oz. dried yeast
1 cup hand hot water
1 lb. strong plain flour
1 cup milk
1 tsp. sugar
Syrup
1 cup water
1-1/2 lb. caster sugar, plus extra for coating
2 tbsp. rosewater
2 tbsp. orange flower water
2 tbsp. lemon juice
Oil for deep frying
Ground cinnamon
INSTRUCTIONS
If using fresh yeast, blend the yeast with the sugar and the water and set aside for 10-15 minutes until frothy. If using dried, sprinkle the yeast over the liquid and then leave until frothy.
Sift the flour into a bowl and make a well in the centre. Lightly beat the milk into the yeast mix and then pour into the flour. Beat well to make a very soft batter. Cover and set aside for 1 hour.
Beat again, then leave to rise again for another hour. The more times you do this the more elastic the dough will be.
To make the syrup, pour the water and lemon juice into a heavy pan and add the sugar. Slowly bring to the boil, then lower the heat and simmer until the syrup is thick enough to coat the back of a spoon.
Add the flower waters and simmer for a further 2-3 minutes. Remove from the heat and leave until cold.
Heat the oil for deep frying (190°C/375°F)- beat the batter well and using a wet teaspoon or a piping bag with a large plain nozzle drop small amounts into the hot oil. They will rise very quickly.
Turn them over and fry for 2-3 minutes until crisp and golden brown. Drain well and while hot dip into the syrup.
CHEF COMMENTS
Serve sprinkled with sugar and cinnamon...
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