Recipe: Loukoumades (fried dough with honey syrup, Greek)

LOUKOUMADES

"This is a yeasted batter and just mixed together; therefore, I've streamlined the method to just a bowl and whisk. Make certain the walnuts for the coating are ground very fine so they stick to the bread. The grains should be about the size of sesame seeds."

FOR THE DOUGH:
1 scant tablespoon or 1 (1/4-ounce) package active dry yeast
1 1/4 cups warm water (about 110 degrees)
1 teaspoon salt
3 cups unbleached all-purpose flour
FOR THE SYRUP:
1/2 cup water
1/2 cup granulated sugar
1 cup honey
1 tablespoon lemon juice
Oil for frying
FOR THE COATING:
Ground cinnamon
Toasted sesame seeds and /or finely chopped walnuts

PREPARE THE DOUGH:
In a large bowl, sprinkle the yeast in the water to soften. Add the salt and flour and beat vigorously for 2 minutes.

RISE:
Cover the bowl with plastic wrap and let rise one hour. Do not deflate the dough.

PREPARE SYRUP:
Combine the water, sugar, honey, and lemon juice in a large saucepan over medium-high heat. Bring the mixture to a rolling boil. Reduce the heat and simmer for 15 minutes. Remove from the heat.

Preheat oil: About 10 minutes before frying, start heating 3 to 4 inches oil in a Dutch oven to 375 degrees. For safety's sake there should be about 2 inches between the oil and the top of the pan.

FRY:
Drop the dough by the tablespoonful into the hot oil; do not crowd. When the Loukoumades rise to the top of the oil (about 2 minutes) and have turned a golden color, turn them and fry them on the other side for about one minute until evenly colored. Remove from the oil with a slotted spoon and drain on paper towels.

TO SERVE:
Dip warm Loukoumades in hot syrup and immediately sprinkle with cinnamon and sesame seeds or walnuts.

NOTE:
Loukoumades do not freeze well and are best served fresh.

Makes about 36
Source: Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer