Loukamades - fun to say, fun to make, fun to eat.
RECIPES My favorite greek treat absolutely drenched in spiced honey.
A little recipe before all the madness of Thanksgiving brought to you in partnership with Modern Adventure.
Loukoumades are the ultimate Greek street treat, found at bustling bakeries and festivals across Athens. I once ate these donuts from 10 different bakeries in one day. Bite-sized and fluffy, these doughnuts are typically drizzled with honey for the perfect mix of sweet and warm. For a twist, infuse the honey with cinnamon and black pepper for extra depth, making each bite unforgettable.
Save this recipe and bring a taste of Greece to your own kitchen. Makes a festive plate, about 40-60 bite sized donuts:
Loukoumades
1 cup warm water
1 Tbs instant yeast
3 cups all purpose flour
2 Tbs cane sugar
1 tps sea salt
1 cup whole milk, room temperature
spiced honey
3 cups honey
1/2 cup water
1 Tbs cinnamon
1 tsp black pepper
Oil for frying
In a medium bowl, mix warm water and yeast together. Let sit for 1-2 minutes to bloom. Stir in milk.
In a separate bowl combine flour, sugar, and salt. Add your dry ingredients to your wet, and stir to combine. Let sit for 1 hour.
Meanwhile, warm honey, water, cinnamon and black pepper in a small pot. Stir together over low heat till warmed through and combined.
Bring a wide pot with 1-2 inches of neutral frying oil. Set up a cookie sheet with paper towels or a cooling rack on top to drain donuts. Bring oil to 350 degrees fahrenheit. Use a tablespoon to pick up and carefully drop into oil. Drop 8-10 at a time in the oil.
Use another spoon to gently turn the donuts as they fry to make sure they fry evenly.
Fry for 1-2 minutes till golden brown. Keep your oil between 325-350 degrees, pausing between batches to return oil to the right temperature as needed.
Use a slotted spoon to remove donuts to the prepared cookie sheet.
Serve heaped on a plate drizzled with spiced honey.
Decorate your festive plate with blooms, fruit, and nature’s other luxuries.
Want to taste these and more? Join Rose in Greece next summer, where her love of Greek flavors will bring the best of this culinary landscape to life! Comment “Adventure,” on this post and I’ll send you a code for $500 off my trip to Greece.
Obsessed with: Butter artist Sada Dutra. I meet Sada at the Women on Fire Event this past weekend (MORE ON THIS SOON!). I was instantly a hype girl for her passion. Here is a candelabra I, and fellow chef Kat Turner, lost our minds over before it was lit for the night.
Upcoming Classes: FALL CAKE CLASS THIS WEEKEND.
NOVEMBER 16, 2-6PM MAKE CAKE AND EAT IT TOO! I’LL SHOW YOU HOW TO MAKE A WHOLE GRAIN LONG SKINNY LAYER CAKE USING BASIC TOOLS AND SOME FAIRY CAKES EXPLORING FALL FLAVORS - PEARS, HONEY, SPICES, NUTS, SQUASH, DATES, CARAMEL, CHOCOLATE. WE’LL ALSO EXPLORE SOME METHODS OF BUTTERCREAM, GO OVER QUICK CANDYING AND OTHER FILLINGS. WE’LL BUILD AND DECORATE TOGETHER. IN DEPTH EXPLORATION OF EDIBLE BLOOMS AND PIPING TECHNIQUES.
Zoom links and recipes sent out before class!
Necessary Poetry:
This page is from Camilla Wynne newest book, Nature’s Candy. She is a friend of many years now across continents and an incredible pastry chef! It is an instant treasure. From this first page, with my favorite poet quoted to all the global and historically indulgent recipes I am completely smitten. This is a top contender for gifting this season. Winter is a fantastic time to learn candying - time spent warm over bubbling sugar leading to jewels to eat and share over the holidays. What could be better?