The classic “Krinos” loukoumades, dusted with cinnamon and walnut, crispy on the outside and moist on the inside, are a delight. As for the recipe, it is simplicity itself. The art is in the dough, which is cut by hand and has a characteristic hole in the center. It takes skill to make the hole, so the home version is best made round with the help of a spoon.
Instructions
Dough
- To make the loukoumades, first dilute the yeast and sugar in a bowl with some lukewarm water.
- Cover with film and let sit for 10 minutes to allow the yeast to activate.
- In a mixing bowl, combine the flour, salt, yeast mixture, and the remaining water. Knead until the dough is firm.
- Add extra water as needed.
- Cover the bowl with film and let it rise in a warm place until it has doubled in volume (about 50 minutes).
Syrup
- Meanwhile, prepare the syrup by combining sugar, water, and glucose in a pan.
- Place on a hot stove for 2 minutes, until it reaches boiling point, then remove from heat.
- Add the honey, mix well, and allow to cool.
Loukoumades
- Heat a deep frying pan with plenty of olive oil (2/3 of the pan).
- Lower the dough into the oil one spoonful at a time, frying for 1-2 minutes until it turns golden and floats to the surface.
- Remove with a slotted spoon and set on absorbent paper to soak up any excess oil.
- While still warm, dip them in the cool syrup and set them for about half a minute.
- Using a slotted spoon, lift the loukoumades from the syrup. Place in a bowl, drizzle with honey and sprinkle with cinnamon and hazelnut.
This article was previously published in Greek at gastronomos.gr.
- Olive oil for frying, thyme honey, cinnamon and ground walnuts for serving
For the dough
- 1 kg hard flour
- 30 g fresh yeast
- Around 600-700 ml lukewarm water
- 1 teaspoon sugar
For the syrup
- 400 ml water
- 250 g sugar
- 50 g glucose syrup
- 250 ml thyme honey
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