It is believed loukoumades trace back to the first Olympics in 776 BC, where winners were given fried dough covered in honey when presented with their wreaths – these “honey tokens” have so been worth keeping around for the past couple of millennia.
½ cup water
½ cup milk
8 grams active dried yeast
225 grams flour
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon honey
vegetable oil, for frying
150 grams honey
½ teaspoon ground cinnamon
100 grams walnuts, finely chopped
1 teaspoon sea salt
Add water, milk and yeast to a large bowl and whisk to combine. Add remaining dough ingredients and bring together using a fork to create a smooth batter. Cover batter and rest for
90 minutes to rise.
Heat 5cm of oil in a sauté pan over a medium heat. Dunk a tablespoon into water before taking spoonfuls of batter and dropping them into the hot oil. Cook for 1 minute on each side or until puffed up and golden. Drain on kitchen towels, then transfer to a plate.
To serve: In a small pan, heat the honey until it is a thin, syrupy consistency. Remove from the heat and drizzle over the loukoumades. Sprinkle cinnamon, walnuts and salt over the top and serve. Makes 12–14 doughnuts.