Greek honey puffs (λουκουμαδες) served in a delicate rose-water scented honey syrup – endowed with a golden, crispy shell, and an irresistible spongy, super-airy inner-casing. You can choose to drizzle with the rosewater honey syrup or sprinkle with cinnamon and crushed walnuts or perhaps dust with icing sugar. You could even dust with a little shredded coconut over the syrup or – if you can not decide on which of these suggestions to take, you could unashamedly do all of the above. We won’t judge as we know these honey puffs are irresistible perfection.
These Loukoumades arguably are a food seduction with its sticky viscous and delicious sweet honey syrup. What makes them all the more so tempting is perhaps the cloud-like filling, encased in the crispy outer shell.
Believe me, these are no ordinary doughnuts.
Greek honey puffs served in a delicate rose-water scented honey syrup - they are endowed with a golden, crispy shell, and an irresistible spongy, super-airy cloud like inner casing.
- 1/2 cup warm/tepid water - not hot
- 1 teaspoon sugar
- 1 tablespoon flour
- 14g dry yeast
- 1 cup warm milk ( not hot )
- 1 3/4 (300g) cup plain flour
Rose Water Honey Syrup
- 3/4 cup honey
- 1/4 cup water
- 2 tablespoons rosewater
- 1 teaspoon lemon juice
- 3-5 tablespoons crushed walnuts
- 1 tablespoon icing sugar ( optional)
Dissolve sugar and flour in the tepid to warm water( 43-46 degrees Celcius). Add 14 grams of yeast to the sugar - flour solution and stir well until yeast is dissolved.
Let the mixture stand until the yeast begins to foam approximately 5-10 minutes. If it hasn't foamed then there is something not right with your yeast batch. Keep an eye out on your room temperature. If it is winter, then yeast needs a nice cozy place to activate.
In a larger bowl, whisk the flour, yeast mixture and milk, until the flour has dissolved and no lumps are present.
Allow to stand somewhere warm ( not a cold room ) for approximately 30 minutes. Please note the picture in the photo for a guide as to what your dough should look like. It is way easier to show than to describe.
The mixture is thick, airy and bubbly. It shouldn't be pourable.
Heat olive oil. It shouldn't be smoking, but when you put a little dollop of dough in the saucespan it rises up straight away and is bubbling. Again see video link above.
Turn the balls of doubh over, to ensure even colouring and remove with strainer when ready. Place on a paper towel to ensure the honey puffs do not have any excess oil on them.
Crush walnuts, Heat honey and water together. Add rosewater and juice.
Place the honey puffs on a serving tray. Drizzle with Rose-water syrup and sprinkle walnuts, or coconut or icing sugar.
Amount Per Serving: Calories: 225 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 3mg Sodium: 22mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 1g Sugar: 32g Sugar Alcohols: 0g Protein: 4g
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I just love honey puffs! Love this golden colour and crispy exterior.