- Food and Cooking
How To Make Doughnuts - An Easy Recipe For Greek Style Doughnuts (Loukoumades)
Greek style doughnuts (loukoumades) drizzled with warm honey and sprinkled with cinnamon and sesame seeds....
Doughnuts, a really sweet treat....
Most of us enjoy a nice doughnut every now and again. I love these Greek style doughnuts (loukoumades) and I am also rather partial to those raspberry jam filled, sugar coated ones too. Choices, choices!!
There are different types of doughnut dough and batter, some doughs that use yeast require kneading and proving, rather like a sweet bread, before deep frying. Some batter uses self raising flour before being spooned into a doughnut ring tray and baked in the oven.
This easy doughnut recipe makes Greek style doughnuts (loukoumades) using a yeast batter that requires no kneading, as the mixture is dropping consistency and spooned straight into hot oil to fry. The doughnuts are then covered in warm honey, cinnamon and sesame seeds.
For these Greek style doughnuts (loukoumades) you will need....
This recipe is enough to make fifty to sixty small doughnuts depending on your spoon size. You can half the ingredients to make a smaller amount, if you wish.
- 500gr strong bread flour.
- 1 sachet of dry instant yeast or 15gr fresh yeast.
- 1 teaspoon salt.
- 1 teaspoon sugar.
- 450ml warm water (approx)
- Oil for frying - I use sunflower oil, you can use a different oil if you so wish. Although I would not recommend olive oil as it burns at a low heat and the oil needs to be hot to cook the doughnuts.
A step by step guide for making Greek style doughnuts (loukoumades)....Click thumbnail to view full-size
Making the doughnut batter....
- Sieve the flour into a large bowl.
- Add the salt, sugar and yeast (if using fresh yeast there is no need to ferment it) to the flour and combine all together.
- The warm water should be comfortably warm for your fingers. If you have a food thermometer the water should be around 42 degrees centigrade. The water must be warm enough to activate the yeast, but not so hot as to kill it!!
- Add the warm water to your flour, yeast, salt and sugar. Beating it together using a mixer, if you are lazy like me or if you are feeling strong enough you can give it a good beating with a wooden spoon. I recommend using a mixer, you'll see why!!(Picture 3)
- Beat the batter hard until you notice bubbles starting to come to the top of the batter - this is the yeast doing it's bit. (Picture 4)
- The batter should also be of a soft dropping consistency, (Picture 5) if the batter is not thick enough carefully add a little more strong bread flour until it is the correct consistency and if the batter is too thick add a drop of warm water until the batter is dropping slowly off of the beaters or from the spoon you have used.
- Once the batter is of the correct consistency, it needs to be covered and left to stand in a warm place for an hour or so, to allow the yeast to do it's work.You can leave it in a cool place, you will have to leave it longer that is all. (Picture 6) I cover mine with a plate, but you could use cling film or tin foil.
- When the batter is ready for cooking you will notice that it has increased in volume and that the surface is now covered in lots of bubbles. (Picture 7) The batter is now ready for frying.
Have you made your own doughnuts before?
Cooking the Greek style doughnuts (loukoumades)....
- Pour enough cooking oil in a large heavy based saucepan, filling it no more than one third of the pan, for safety. If you fill the saucepan with too much oil, the oil could 'boil over' when you drop the batter into it. Heat the oil until it is very hot, so when you drop a blob of batter into it the batter browns and floats to the top of the oil quickly. If the oil is not hot enough the batter will absorb too much oil and if it is too hot then the batter will burn before it cooks on the inside. (Picture 8) You can use a deep fat fryer if you have one.
- If you do not plan to serve the doughnuts as they cook, but would like to serve them altogether in a dish at once, then put a dish in the oven on a low heat and as the doughnuts cook spoon them into the dish and keep them warm in the oven. I put a couple of pieces of kitchen roll into the bottom of the dish to absorb any excess oil.
- Using a tablespoon, spoon blobs of the batter into the hot oil. Only fry a few at a time, four to six depending on the size of your saucepan. (Pictures 9 and 10)
- Let them fry for a minute or two on one side until they are a nice golden brown in colour, then flip them over being careful not to splash the oil. Hot oil burns!! Continue to fry the doughnuts for a further minute of two on this side until a nice, golden brown colour. (Picture 11)
- Spoon them into you warm dish using a slotted spoon if you have one. (Picture 12) Keep them warm in the oven until they are ready to be served.
- Warm a few spoonfuls of honey in the microwave or a small saucepan. Drizzle the warm honey over the warm doughnuts and sprinkle with cinnamon and sesame seeds. (Picture 13)
- Serve your Greek style doughnuts (loukoumades) whilst still nice and warm. (Picture 14) Why not serve them with a blob of vanilla icecream too!!