Sweet and crispy donuts
Here’s something I don’t make very often but it is definitely a family favorite. We all love various versions of fried doughballs in sugar syrup, right?
I grew up eating a version called “luqaimat”, sweet & fried donuts and my daughter thoroughly enjoyed the Greek version of them called Loukumades when we were in Athens and I had to re-create something similar for her. So I adapted my luqaimat recipe and they always turn out fantastic. They are simple, easy and so addictive!
Makes about 50
Ingredients
3 & 1/4 cup all purpose flour (sifted)
1 cup of lukewarm water
1 cup of lukewarm unsweetened non-dairy milk
15 g active dry yeast (2 packs)
2 tbsps sugar
1/2 tsp salt
2 Tbsp olive oil
Neutral oil for frying
1 1/2 cups sugar
1 cup water
1/2 cup agave
Roasted unsalted walnuts, crushed
Ground cinnamon, as needed
In a large mixing bowl, mix together the lukewarm water and lukewarm milk.
Sprinkle the yeast and stir well and set aside for about 10 minutes, until it appears foamy
Gently add the flour, sugar, salt and mix well until it becomes a smooth batter
Cover with a kitchen towel and rest for about an hour
While the batter is resting, make the sugar syrup by heating the sugar, agave and water in a saucepan. Once the sugar has dissolved, turn off heat and set aside to cool
After the batter has rested (and doubled in size), heat oil in a pan for frying the doughnuts (about 350° F)
Using a spoon, punch down the batter/dough to release the air
Once the oil is ready for frying, scoop out the batter and drop them into the oil, a few at a time. You can dip the scoop in a cup of water between the scooping process to make the batter to release from the scoop easily
Fry the donuts for a few minutes, until they are golden brown all around
Using a slotted spoon, remove the donuts and drain on a wire rack or kitchen towel
Immerse the doughnuts in the cooled syrup for a few minutes
Remove them from the syrup and place them on a serving plate
Sprinkle some cinnamon and crushed walnuts and serve immediately
