Loukomades

Nicolette Stathopoulos

Ingredients:

Loukomade mix

  • Juice of one orange
  • Juice of one lemon
  • Pinch salt
  • 1 tsp caster sugar
  • 2 cups warm water
  • SR flour, 600g
  • 2L vegetable or canola oil for deep frying

Salted Caramel

  • 220g sugar
  • 165ml cream
  • 95g butter
  • 1/2tsp vanilla bean
  • Pinch of flaked salt, to taste

Cinnamon sugar

  • 1 cup caster sugar
  • 1 tbsp cinnamon

Garnish

  • Fresh honey, best quality you can find, I like to use the honey my family makes from our bee hives

Method:

  1. Start by making the loukomade dough, combine together the lemon, orange, salt, sugar and water in a bowl
  2. Add the flour to the wet ingredients and stir with a whisk until a thick but wet dough consistency. Let the dough sit and rest covered in cling wrap for about 1-2 hours
  3. While the dough is sitting make the cinnamon sugar by combining the sugar and cinnamon in a bowl and stir to combine
  4. To make the salted caramel it is important to measure out all your ingredients first so you have everything ready. Heat up the cream and the vanilla in a microwave until warm, and set aside.
  5. Grab a pan, preferably NOT a non-stick pan that is medium size , and pour 2 tablespoons of the sugar into the pan. Place the pan onto a low heat on the stove and begin to melt the sugar. Once all the sugar has slowly melted, add another tablespoon. Continue to do this until all the sugar has melted.
  6. Allow the sugar to brown slightly, once you can clearly see the bottom of the pan add in the cream and stir quickly. It is important to use a pan that is not too small as the mixture at this stage likes to froth up.
  7. Now that the sugar and cream have combined, take the mixture off the stove and carefully stir in the butter, followed by the salt and set aside. Add salt to your preference, I love my salted caramel very salty.
  8. Now its ready to start warming your oil. Place the oil into a large enough pot and heat up for frying. To get the right temperature I like to place a little spoonful of the mixture into the oil, if it sizzles nicely its ready. If the mixture gets too brown before the inside is cooked, turn the heat down.
  9. Have some tongs ready beside the stove, as well as the dough mixture with some spoons, and your cinnamon sugar.
  10. Place heaped tablespoons of the dough into the oil and fry until golden brown and cooked in the center.
  11. As soon as the dough is cooked remove the doughnuts from the oil and toss straight into the cinnamon sugar
  12. Repeat this process until all the doughnuts are cooked.
  13. To serve drizzle generously in the salted caramel and honey, enjoy, these are addictive so be careful.

Similar Recipes

Pumpkin Tom Yum Curry and Bubur Cha Cha

Pumpkin Tom Yum Curry and Bubur Cha Cha

Ingredients: Serves: 2 Ingredients: 2x Wedges of Pumpkin (skin on) 1x can of coconut milk 30ml Soy Sauce (to taste) 1 tbsp of Tom Yum Paste 1 chilli, finely sliced 1 punch of Thai basil 1 tbsp fried shallots Bubur Cha Cha: Kara coconut cream 2litres Pandan leaves 6pcs...

Yuzu and Miso Tart

Yuzu and Miso Tart

Ingredients: Filling: 200ml Yuzu Juice 250g Caster Sugar 400ml Double Cream 5 Free Range eggs 25g Shiro Miso White Premium Sweet Pastry Case: 200g Unsalted Butter Zest of a lemon 150g Icing Sugar 450g Flour, Plain 5 Whole Eggs Method: Filling: Bring the cream and...

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Dulce de leche Pudding, Caramelised Bananas and Coconut Ice Cream

Ingredients: Serves: 4 400g Dulce de leche 2 egg yolks 2 whole eggs 50g Flour 0000 20g Unsalted butter 4 Lady finger bananas 50 g brown sugar 50 g golden syrup Cocoa powder Coconut ice cream (store bought) Method: Preheat the oven to 180C Place the dulce the leche...

Gaytime Cookies

Gaytime Cookies

Ingredients: Makes: 12 2/3 cup plain flour 1/3 cup self raising flour 1/3 cup raw caster sugar 1/3 cup brown sugar 1/3 cup malted milk drink powder 75g unsalted butter, melted and cooled 1 egg 200g dark chocolate, melted Vanilla bean ice cream and sea salt flakes to...

Lemon and Ricotta Tart

Lemon and Ricotta Tart

Ingredients: Serves: 8 2 sheets shortcrust pastry ½ cup medjool dates 2 free range eggs ½ cup caster sugar 2-3 tsp lemon zest 250gm fresh ricotta ½ cup thickened cream 2 tbsp plain flour 1 tbsp icing sugar Method: Remove pastry and allow to thaw slightly before...

Raw Caramel Slice

Raw Caramel Slice

Ingredients: Base: 2 cups cashews 10 pitted dates 1 cup coconut 4 tbsp liquid coconut oil Pinch of salt 1 tsp raw cocoa powder Caramel: 1 cup almond butter 10 pitted dates 1/4 tsp cinnamon 1/2 tsp vanilla paste 3/4 cup coconut oil 1 tsp salt flakes Chocolate Topping:...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!