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.
Recipe developed by www.eastafternoon.com
Prep time: 2 hrs
Marinating time: 4-8 hrs (ideally overnight)
Cooking time: 10 min
Serves: 4-6 (±2 doughnuts)
For the syrup:
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.