Dezi and Penny’s Loukoumades
Team Greece were victorious in Channel 7’s Plate of Origin final. To celebrate, here is one of our favourite team recipes.
Note: + cooling, standing & 45 mins rising time
- 1 tbs (2 sachets/14g) dried yeast
- 225ml warm water
- 500g plain flour
- 225ml warm milk
- 1/3 cup (80ml) honey
- 2 pinches of salt
- Vegetable oil, to deep-fry
- Toasted sesame seeds, to serve
- Chopped walnuts, to serve
- Ground cinnamon, to serve
- Vanilla bean ice cream, to serve
- 400g caster sugar
- 1 lemon, sliced
- 1 tbs honey
To make the syrup, place sugar, lemon, honey and 2 cups (500ml) water in a saucepan. Bring to the boil over medium heat. Reduce heat to low and simmer for 15 mins or until the syrup thickens slightly. Set aside to cool completely.
Combine the yeast and water in a large bowl. Set aside for 5 mins or until the mixture is frothy.
Add the flour, milk, honey and salt to the bowl. Use an electric mixer fitted with a dough hook to beat on medium speed for 5 mins or until the dough is smooth and elastic. Transfer the dough to a greased bowl and cover with a clean tea towel. Set aside in a warm, draught-free place for 45 mins or until the dough doubles in size.
Add enough oil to a large saucepan to come 6cm up the side of the pan. Heat to 180°C over medium-high heat (when the oil is ready, a cube of bread turns golden brown in 15 secs). Working in batches, carefully add spoonfuls of the dough to the oil. Cook for 3 mins or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. (For extra crunch, repeat the process to deep-fry the loukoumades twice.)
Quickly dip the loukoumades in the syrup to coat. Place on serving plates. Sprinkle with sesame seeds, walnut and cinnamon. Serve with the ice cream.