Doughnuts in Scented Syrup
Posted by: Lisa UK 07-08-99 3:23 PM
Doughnuts in Scented Syrup (Loukoumades)
15 g / 1/2 ounce / fresh yeast or 10 grams / 1/4 ounce dried yeast
1 teaspoon of sugar
300 ml/ 1/2 pint hand hot water
450 grams / 1 lb strong plain flour
300 mil / 1/2 pint milk
300 mils / 1/2 pint water
2 tbs lemon juice
675 grams/ 1 1/2 lb caster sugar plus extra for coating
2 tablespoons rosewater
2 tablespoons orange flower water
Oil for deep frying
If using fresh yeast, blend yeast with sugar and water and set aside for 10-15 minutes until frothy.
If using dried, sprinkle yeast over liquid and then leave until frothy.
Sift flour into a bowl and make a well in center.
Lightly beat milk into yeast mix and then pour into flour.
Beat well to make a very soft batter.
Cover and set aside for 1 hour.
Beat again, then leave to rise again for another hour (the more times you do this more elastic dough will be).
To make syrup, pour water and lemon juice into a heavy pan and add sugar.
Slowly bring to boil, then lower heat and simmer until syrup is thick enough to coat back of a spoon.
Add flower waters and simmer for a further 2-3 minutes.
Remove from heat and leave until cold.
Heat oil for deep frying (190C/375F)
Beat batter well and using a wet teaspoon or a piping bag with a large plain nozzle, drop small amounts into hot oil.
They will rise very quickly.
Turn them over and fry for 2-3 minutes until crisp and golden brown.
Drain well and while hot dip into syrup.
Serve sprinkled with sugar and cinnamon.
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