Team Greece were victorious in Channel 7’s Plate of Origin final. To celebrate, here is one of our favourite team recipes.
Serves66
Cook time45 mins45 minutes
Prep time25 mins25 minutes, + cooling, standing & 45 mins rising time
+ cooling, standing & 45 mins rising time
Ingredients
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
Syrup
400g caster sugar
1 lemon, sliced
1 tbs honey
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
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.
Step 2
Combine the yeast and water in a large bowl. Set aside for 5 mins or until the mixture is frothy.
Step 3
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.
Step 4
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.)
Step 5
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.
Prep time25 mins25 minutes, + cooling, standing & 45 mins rising time
+ cooling, standing & 45 mins rising time
Ingredients
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
Syrup
400g caster sugar
1 lemon, sliced
1 tbs honey
Description
Team Greece were victorious in Channel 7’s Plate of Origin final. To celebrate, here is one of our favourite team recipes.
Method
Step 1
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.
Step 2
Combine the yeast and water in a large bowl. Set aside for 5 mins or until the mixture is frothy.
Step 3
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.
Step 4
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.)
Step 5
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.
