Loukoumades (honey doughnuts)

Loukoumades (honey doughnuts)

Our citrussy, sticky honey dipping sauce goes brilliantly with these fluffy Greek-style doughnuts.

By , 21 September 2015
Loukoumades (honey doughnuts)
  • Ready in: 90 mins
  • Serves: 26
  • Price: 12p per serving
Nutritional Info
Each 36g serving contains
  • Fat med
  • Saturates low
  • Sugars med
  • Salt low
  • Energy 410KJ 98KCAL
of your reference intake.
Typical energy values per 100g: 1139kJ/272kcal.
  • 250g plain flour
  • 7g sachet Asda Easy Bake Yeast
  • 1/2 level tsp ground cinnamon
  • 225g clear honey
  • 1/2 lemon, zest and juice of, plus extra zest for serving
  • 1 tbsp rosewater
  • Sunflower oil, for frying
  • Mix the flour, yeast, cinnamon and a pinch of salt in a large bowl. Add 1 tbsp of the honey and 250ml tepid water. Mix to form a thick batter. Cover the bowl with cling film. Put somewhere warm for about 45 minutes, until the dough has doubled in size.

  • Meanwhile, put the remaining honey in a pan with the lemon zest, lemon juice and rosewater, plus 100ml water. Stir to combine. Simmer for 3 minutes, then set the syrup aside.

  • Fill a deep-fat fryer or large pan one-third up with oil. Heat to 180C, or until a cube of bread turns golden in 60 seconds when dropped in.

  • Using a damp spoon, take 1 tbsp of the dough. Dampen your fingers and shape into a ball. Gently drop into the oil and cook for about 3 minutes. Cook as many at a time as can easily fit in the pan - about 5 or 6. Turn with a slotted spoon as they cook, until golden brown all over.

  • Put the puffs on a plate lined with double-thickness kitchen roll, while you cook the rest of them.

  • Re-heat the syrup and dip the hot dough balls in it, a few at a time. Serve warm, topped with extra zest.