Check out our latest magazine... Read Online

Recipe: Spiced Loukoumades

Friday, 10 September 2021 14:25

By Adele Trathan

Adele Trathan loves these delicious Greek treats. They are similar to doughnuts or churros, but a healthier option as they are baked rather than deep fried, then soaked in a warm spiced honey

Makes 20 pieces

INGREDIENTS:

250g (9oz) strong white flour
7g sachet fast-action yeast 
175ml (6fl oz) water
5g (1tsp) salt

FOR THE SYRUP:
250ml (8.5fl oz) water
250g (9oz) honey
3 cardamom pods, bruised
1 cinnamon stick
1 star anise
A handful of pistachio kernels, optional to garnish

METHOD:

  1. Mix the flour, salt, yeast together and add the water, combine to make a dough. Knead the dough for at least 10 minutes, until smooth and stretchy. Put in a warm place for 1 hour or until it has doubled in size.
  2. When the dough has risen, divide into 20 small balls. Line two baking sheets with baking paper and place the dough balls on them allowing plenty of space between them. Preheat the oven to 200C/400F/gas mark 6.
  3. Cover the dough balls with some oiled clingfim, allow the balls to rise for a further 40 minutes. Bake them in the oven for 10-12 minutes, or until they turn golden brown.
  4. In the meantime, place the water, honey, cinnamon stick, cardamom pods and star anise into a medium saucepan. Heat on the hob over a medium to high heat, bring to the boil and simmer gently for at least 5 minutes Remove from the heat and allow the spice to infuse until needed.

Remove the spices and drop the dough balls into the syrup, gently stir to cover. Serve with a dollop of Greek yoghurt and an optional sprinkling of pistachio kernels.

Share

More from Food and Drink

  • Recipe: Cocktail or Mocktail

    ‘Tis the season to be Jolly! So why not indulge in a cocktail for some festive frivolity? Here is a cocktail and mocktail recipe so everybody can enjoy a special treat this Christmas

  • Party Pieces

    Entertaining can be stressful but there are plenty of ways to make it easy on yourself with some prior preparation as Adele Trathan explains

  • Recipe: Chocolate, Banana & Pecan Cookies

    These scrumptious fudgy cookies are a decadent treat for the whole family – delicious after a brisk autumn walk with a warming cup of cocoa

  • Recipe: Chicken & Mushroom Pot Pies

    These warming and hearty fillers have succulent chicken, chestnut mushrooms and artichokes in a delicious creamy sauce flavoured with mustard – topped off with puff pastry. Tasty!

  • Recipe: Hearty Beef & Pumpkin Stew

    This is the perfect, homely dinner to look forward to as the autumn nights draw in. Adele Trathan explains how to make this delicious casserole that is baked and served straight from the pumpkin

  • Recipe: William Shatner’s Cappuccino Muffins!

    Even in outer space, there’s nothing quite like a cappuccino muffin. Star Trek legend William Shatner goes boldly into the kitchen and delivers the goods...

  • Recipe: Red Velvet Cupcakes

    Deliciously light and fluffy, these red velvet cupcakes with a gorgeous soft cheese frosting are ideal for an afternoon tea – they are sure to impress your guests.

  • Recipe: Saffron & Lemon Chicken Joojeh Kebabs

    This probably features on the menu of every Persian restaurant in the world, the marinade of yogurt and lemon juice tenderises the meat beautifully. This simplified version can be made at home in a conventional oven or grill if you don’t have a barbecue

  • Recipe: Raspberry Blancmange

    Based on a retro classic, this blancmange is a far cry from its wobbly 1970s reputation – instead, this is a light and creamy raspberry and almond dessert

  • South Carolina BBQ Chicken Thighs

    Try this winning BBQ chicken recipe from Grillstock founders Jon Finch and Ben Merrington and learn how to make both an authentic South Carolina BBQ sauce, and their secret BBQ rub.

  • Recipe: Local Lemon and Thyme Sea Bass

    This delicious recipe, courtesy of JBs Cowes, makes the perfect summer dish served with new potatoes.

  • Recipe: Sizzling Spare Ribs with BBQ Sauce

    The perfect spare ribs for your summer barbeque!

  • Recipe: Olive Oil, Pistachio & Lemon Cake

    This simple but delicious cake is made in a food processor, so it takes just minutes to prepare. Serve it with a simple lemon and sugar glaze and sprinkle with a few roughly chopped pistachios and dried rose petals

  • Recipe: Salted Caramel Praline Brownie

    Baker and author of Postal Bakes, Lucy Burton, will have you drooling at these divine brownies.

  • Mary Berry's Mediterranean All-in-One Chicken

    This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up.

  • Recipe: Simple Fish Curry

    Cooking a curry from scratch can feel a little daunting but this traditional Burmese recipe is really easy. Lightly spiced, warming and stunningly simple, this curry is one you’ll return to again and again

  • Recipe: Chocolate Peanut Buttercups

    The dreamy combination of chocolate and peanut butter is indulgent and decadent so the perfect treat for Easter. These little beauties contain only a few ingredients (with a vegan option) and are quick and super easy to make

  • Recipe: Prune and Orange Hot Cross Buns

    As a master baker and judge of ITV’s Britain’s Best Bakery, Peter Sidwell knows a thing or two about hot cross buns, as this fragrant and delicious recipe testifies.

  • Elvis Pancakes: With Bacon, Bananas & Peanut Butter

    Named after the King of Rock, Elvis Presley – as they contain his favourite ingredients of bacon, bananas and peanut butter – these pancakes are packed with protein and nutrients. They’re also very easy to make.

  • Five Pancake Toppings You Need To Try For Pancake Day

    Elevate your pancake game with these five irresistible toppings that will add a burst of flavour and excitement to your pancake day...

Get Social

© Beacon Magazine Isle of Wight and Aiir 2024 | 8-10 Dodnor Park, Newport, Isle of Wight, PO30 5XE