Almost each and every country on the planet has their own version of the humble doughnut. Here in South Africa we have Afrikaans vetkoekkoeksisters and the Cape Malay koesisters, the American South loves their beignets and India enjoys syrupy sweet gulab jamun. Originating in Greece, loukoumades are small teardrop-shaped doughnuts made with yeast.

Sometimes served with a dark chocolate sauce, for this recipe I use a fragrant honey syrup infused with Clemengold® juice and zest to coat the loukoumades in. A sprinkling of finely chopped pistachios adds delicious texture to this easy yet elegant dessert.

Loukoumades with ClemenGold® Syrup

Makes about 20 doughnuts

Prep time: 2 hours including proving time / Cook time: 10 mins / Serves: 4-6

You will need:

  • 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®

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.

LOUKOUMADES

LOUKOUMADES

LOUKOUMADES

LOUKOUMADES

LOUKOUMADES

LOUKOUMADES

LOUKOUMADES

LOUKOUMADES

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