Loukoumades with ClemenGold Syrup
Specially developed by Georgia East of www.eastafternoon.com
Originating in Greece, loukoumades are small teardrop-shaped doughnuts made with yeast. Sometimes served with a dark chocolate sauce, the recipe uses a fragrant honey syrup infused with Clemengold juice and zest to coat the loukoumades in.
Preparation time: 2 hours | Serves: 4-6 (about 20 doughnuts) | Cooking time: 10 minutes
Ingredients
- 300g self-raising flour
- 2ml fine salt
- 7g instant yeast
- 15ml white sugar
- 325ml lukewarm water
- Sunflower oil
- Chopped pistachios
For the syrup
- 150ml white sugar
- 100ml honey
- 120ml ClemenGold juice
- 125ml water
- Zest of half a ClemenGold
Method
Combine the dry ingredients together and make a well in the centre.
Pour in the water and stir to make a sticky dough.
Place the dough in a clean bowl and cover with a tea towel.
Leave to prove for 1.5 hours.
Stir the dough to knock it down.
Fill a large pot about a third of the way with oil and heat to 200°C.
Using two oiled spoons, scoop up dollops of the dough and deep-fry in batches until golden brown.
Drain on kitchen towel.
Combine all the syrup ingredients in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Once the syrup has reduced and thickened, cool slightly. Dip each doughnut into the syrup and serve the loukoumades topped with chopped pistachios.
