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.