Loukoumades | Jess Lemon

Makes: 60 - 70 mini donuts  I  Duration: 1 1/2 hrs

Ingredients

Loukamades

• 525g plain flour

• 14g instant dried yeast

• 6g salt

• 570g water

• Oil, for frying

• Caster sugar for coating

Garnish

• 1 packet of oreos, filling removed and biscuits crushed

• 2 tbsp toasted pistachios or peanuts, crushed

• 1 tbsp honey, placed in a piping bag

• 1 handful of whole freeze dried raspberries

• Icing sugar, for dusting

• 100g dark chocolate, melted or Nutella

• 50g ruby chocolate, melted (Optional)

Method

Loukamades​

1. In a bowl of a stand mixer, combined the flour, yeast, salt and water. Using a whisk attachment, beat the mixture on low for 1 minute. Increase the speed to high and beat for 20 minutes.

2. After 20 minutes, cover the dough and rest for 30-40 minutes to triple in size.

3. Heat the oil to 180 degrees celsius.

4. Transfer the rested dough into 2 large piping bags. Snip a 1.5cm off the tip of the bag and squeeze the dough into the oil, using your fingertips to portion the dough into balls.

5. Fry the donuts until lightly golden, repeat for the remaining batter.

6. Once all the donuts have been fried, re fry the donuts for a crisper exterior.

7. Coat the hot donuts in sugar ever so lightly.

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Garnish

1. Assemble the hot donuts coated in sugar onto a serving plate into a pyramid.

2. Drizzle with melted chocolate, ruby chocolate or Nutella. 

3. A light drizzle of honey.

4. Sprinkle some toasted crushed pistachios, oreo crumbs and freeze dried raspberries.

5. Lastly dust with icing sugar and serve immediately.

6. Be creative, you can also soak the donuts in a syrup or serve it up with caramel or you choice of topping.

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