- 14 gr. fresh yeast, or 6 gr. dried yeast
- 300 ml warm water
- 0.5 teaspoon sugar
- 230 gr. plain flour
- 0.25 teaspoon salt
- 300 ml corn oil, for frying
- 1.5 teaspoons cinnamon
- 8 tablespoons honey
o Dissolve the fresh yeast in half a teacup of the warm water, add the sugar to it, to activate, and let it stand for about 15 minutes in a warm place, until it starts to froth. The liquid must not be too hot as it will kill the yeast cells.
o Sift the flour and salt into a bowl and empty the dissolved yeast or the dried yeast into it, mixing continuously. This can be done with an electric mixer.
o Start adding the warm water, beating all the time. The mixture should be thick but elastic.
o When almost all the water has been added (it may take 2-3 tablespoons less than the 300 ml), beat it for a few minutes until it starts to bubble.
o Cover it with a thick towel and leave in a warm place for about 2 hours, until it rises and almost doubles in size.
o Have a cup of cold water ready into which you can wet a teaspoon and also the fingers of your hand each time.
o Heat the oil until very hot but not smoking.
o Wet the teaspoon so that the dough will not stick on it, take a teaspoon of the dough, and, using your hand, push it down into the hot oil (take care not to burn yourself!). Within seconds it puffs up and rises to the surface. Repeat this process, wetting the spoon each time, for about 6-7 loukoumades at a time.
o Turn them over so they become golden all around - it only takes 1 minute. Take them out with a slotted spoon and drain on kitchen paper.
o Serve 4-5 loukoumades on each plate, pour a tablespoon of honey all over them and sprinkle on a lot of cinnamon.
They should be eaten immediately and also they should not be left waiting once the syrupy honey has been spread on them. Loukoumades that are served cold and soggy have no relationship with real loukoumades.