Honey Greek Doughnuts
Try out these Greek-style, bitesize doughnuts (or known as Loukoumades).
Mouth-watering flavour with a hint of cinnamon & of course, honey for subtle sweetness.
Perfect to serve as a light after-dinner treat!
- 1 tsp caster sugar
10g Hilltop Organic Blossom Honey (plus extra to drizzle)
- 415ml vegetable oil, plus extra for the bowl
- 1 tsp fast-action dried yeast
- 1 tsp ground cinnamon, plus extra to serve
- 250g plain flour
Put the flour, sugar, yeast, cinnamon & 1 tsp of salt in the bowl of a stand mixer and whisk briefly to combine.
Combine 15ml of the oil & honey with 200ml of warm water in a jug. Using the paddle attachment and on a medium-high speed, gradually pour into the dry ingredients, beating until you have a smooth dough, about 3-4 mins.
Transfer the dough to a lightly oiled bowl, cover & move to warm space, allowing about 1 hr 15 mins for it to double in size.
Line a large baking tray or plate with kitchen paper & put it near to where you will be frying. Pour 400ml of oil into a deep, wide pan (the oil should fill the pan no more than halfway). Put over a medium-high heat. Wait for the oil to reach about 170C (to test when the oil is ready, put a small pinch of dough in the oil, this should starts to sizzle & brown & rises to the surface).
Oiling your hands, make the doughnuts by putting a small fistful of batter in one hand & enclosing it within your palm, making sure it isn’t leaking from in between your fingers. Gently squeeze your fist so that balls of dough come out at the top, through the hole made with your thumb & index finger – about the size of a walnut.
Using an oiled spoon, scoop up the dough & carefully transfer to the hot oil. You will get approximately 2-3 balls per fist, enough to fry in one batch depending on how large the pan is.
Fry each batch for 3-4 mins, turning often, until golden & cooked through.
Remove using a slotted spoon & drain on the lined plate.
Add that extra sweetness & drizzle with more honey & a dusting of cinnamon, if you like.