Loukoumades (Greek doughnuts)
Makes a lot! 
Easy
10 minutes, plus 45 minutes’ proving time 
30 minutes These Greek doughnuts are bite-sized bits of dough that are deep-fried until crispy on the outside and soft on the inside, then drizzled with warm honey and lightly dusted with cinnamon. “Traditionally, in a Greek household, they would be made to celebrate a baby cutting their first tooth,” Angie Batis Durrant says, “but I think I’m going to start making them just to celebrate the end of every week. I mean, as far as I’m concerned, you can never have too many Greek doughnuts soaked in honey and cinnamon!”
Ingredients
Method
- 1 cup lukewarm water
- 1 cup lukewarm milk
- 445 g cake flour
- 1 x 10 g sachet instant yeast
- 2 T sugar
- 1 t salt
- 4 T olive oil
- vegetable oil, for deep-frying
- ¾ cup honey
- ½ t ground cinnamon, plus extra for dusting
- 55 g chopped pecan nuts
Method
Ingredients
1. In the bowl of a stand mixer fitted with the paddle attachment, combine the water, milk, flour, yeast, sugar, salt and olive oil. Mix at a high speed for a couple of minutes, until the mixture is nice and smooth. It’ll be pretty sticky at this point.
2. Cover the bowl with clingwrap and let the dough rest in a warm place until doubled in size, about 45 minutes.
3. In a medium-sized pot, pour enough oil for deep-frying and heat to medium-high. Test to see if the oil is hot enough by dropping some of the dough into it – if it sizzles, the oil is ready.
4. Dip a teaspoon into a cup of water and use it to scoop up some dough. Gently place in the hot oil. Repeat until you have a few in the hot oil – they must not touch each other. Fry for 1 minute then, using a slotted spoon, flip them over. Fry until golden-brown, another minute or so. They crisp up quickly, so keep an eye on them. Once done, remove from the oil and place on kitchen paper. Repeat this process until all the dough is used up.
5. Heat the honey in a small pot and add the cinnamon. Mix.
6. Place all the loukoumades on a large plate. Drizzle over the hot cinnamon honey, then dust with more cinnamon and a good sprinkling of chopped pecan nuts.
Find more doughnut recipes here
Extracted with permission from The Lucky Kitchen by Angie Batis Durrant
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