Ingredients

The following ingredients have 35 Servings
  • 2 cups of white all-purpose flour
  • 1 cup / 240 ml lukewarm water
  • ½ cup lukewarm almond milk
  • 1 sachet (7 g) dry instant yeast
  • 1 tbsp sugar
  • pinch of salt
  • 1 tbsp oil + more for frying
  • ½ cup / 120 ml maple syrup**
  • 1 orange (¼ cup / 60 ml orange juice + orange and zest)
  • a quill of cinnamon
  • handful of pistachios or walnuts, very finely chopped

Instruction

  • Mix all the dry ingredients together including yeast. Then add lukewarm water and milk and mix well until you get a runny batter similar to pancake batter.
  • Cover with a piece of cling film and rest it for about 1-2 hours (in warm weather it will take less time), until dough triples in size and there are lots of air bubbles visible (see photo).
  • Once the dough is ready, heat up a small pot with oil on the stove. Once the oil is hot, dip a teaspoon in it and then scoop a teaspoon of the dough and gently drop it into hot oil. Give the dough a good stir in between batches.
  • Fry about 4 loukoumades at one time. As the dough is very puffy / airy, they have a tendency to float, make sure you flip them now and again to be sure they are cooked evenly.
  • Once your loukoumades are golden brown all over, fish them out of the oil with a fork or a slotted spoon and place them on a few layers of kitchen roll to get rid of excess oil.
  • Pour hot (that's important!) syrup over your loukoumades and sprinkle some finely chopped pistachios and optionally some orange zest. Serve immediately.
  • Put maple syrup, 60 ml of orange juice and cinnamon quill in a small saucepan.
  • Bring the mixture to boil and then simmer very gently for 10-15 minutes until the syrup thickens a little.
  • Fish out cinnamon quill and pour hot syrup over hot loukoumades.