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Title: Loukoumathes
Categories: Greek Dessert Bread
Yield: 50 Servings
Karen Mintzias | ||
30 | g | Compressed yeast; -=OR=- |
1 | pk | Active dry yeast |
1 | c | Milk; lukewarm |
1 | tb | Caster sugar |
1 | Egg; beaten | |
1/4 | c | Butter; melted |
2 | c | Plain flour |
1/2 | ts | Salt |
Honey; warm | ||
Ground cinnamon |
Dissolve yeast in 2 tablespoons of the lukewarm milk. Add remaining milk, sugar, egg and lukewarm melted butter.
Sift flour and salt into a warm bowl and gradually stir in mixed liquids. Beat until smooth and continue beating for 1 minute. Cover with folded cloth and leave in a warm place for 1-1/2 hours until batter doubles in bulk with bubbles on the surface.
Stir well then drop teaspoonfuls into deep, hot oil (190øC or 375øF) - do 4 to 5 at a time. Turn puffs to brown evenly and remove with a slotted spoon (each puff takes about a minute to cook.)
Drain on absorbent paper and pile on to a plate. Drizzle each layer with warm honey and sprinkle with cinnamon. Serve hot.
Source: The Greek Cookbook - by Tess Mallos ISBN: 1 86302 015 2
Typed for you by Karen Mintzias
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