Ingredients
Loukoumades. Greek doughnuts
Yeast
- 2 sachets dry yeast
- 1 cup --- lukewarm water
- 2 level tbsp sugar
Syrup
- 2cups white sugar
- 1cup warm water
- 1/2cup honey
- 1 level tbsp ground cinnamon
Cooking
- 4cups canola oil
Dough
- 1cup lukewarm water
- 4cups plain flour
- 1cup lukewarm milk
- 1/2 level teaspoons salt
- 1 level teaspoons vanilla extract
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. In a small bowl, place 2 sachets dry yeast and 2tbsp sugar in 1 cup lukewarm water. Mix and let sit for 10-15mins until there is a frothy top
2. In
"Closed lid" , place 1 cup lukewarm water, 1 cup lukewarm milk and 2tsp vanilla extract. Add the yeast mixture when it is ready. Mix 4sec sp2. Scrape down sides of bowl
3. Add in 4cups plain flour and 1tsp salt. Mix 10sec sp4, then a further 10sec
"Dough mode"
4. Mix further if there are any lumps. Dough should be stringy
5. Transfer dough in a large dry bowl and place a clean towel to cover, for 1hr. The dough will double in size - 1. Place 2 cups sugar, 1 cup warm water, 1/2 cup honey and 1tbsp ground cinnamon. 6-7mins Verona sp
"Gentle stir setting"
2. Sugar should be dissolved. If not, cook for a further 1-2mins
3. Place syrup mixture in a bowl and let cool - 1. Place 4cups canola oil in a frying pot. Medium heat. Oil is ready for frying when you place a wooden skewer in it, bubbles should rise to the surface.
2. Have a cup of water for dipping after every scoop of dough.
3. Using an ice cream scoop, scoop out some of the dough mixture and place in the canola oil when it is ready. Depending on how big ur pot is, you can scoop/ cook approx 5 loukoumades at a time.
4. When the Loukoumades are light golden brown, place onto paper towels to drain excess oil
5. After they have drained, place them in cooled syrup and cover well.
6. Take them out of the syrup and place them on a serving platter. Best eaten fresh
Dough
Syrup
Cooking
Tip
This recipe will make a pretty big batch. Halve the recipe if it’s for a family of 5 or less
You can use a spoon instead of ice cream scoop, but just make sure you dip into the water after every scoop as this will make it easier to get into the pot
Make sure syrup is cooled prior to dipping Loukoumades in
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Thankyou so much for this recipe. The doughnuts were light and fluffy and we poured the syrup over while still warm. It really was an OMG moment. Amazing
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