Loukomades Doughnuts in Scented Syrup

posted by Lisa UK July 99

Loukoumades Doughnuts in Scented Syrup

15g 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
ground cinnamon

If using fresh yeast, blend the yeast with the sugar and the water and set aside for 10 - 15 minutes until frothy. If using dried, sprinkle the yeast over the liquid and then leave until frothy.

Sift the flour into a bowl and make a well in the centre. Lightly beat the milk into the yeast mix and then pour into the 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 the more elastic the dough will be.

To make the syrup, pour the water and lemon juice into a heavy pan and add the sugar. Slowly bring to the boil, then lower the heat and simmer until the syrup is thick enough to coat the back of a spoon. Add the flower waters and simmer for a further 2-3 minutes. Remove from the heat and leave until cold.

Heat the oil for deep frying (190C/375F)- beat the batter well and using a wet teaspoon or a piping bag with a large plain nozzle drop small amounts into the 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 the syrup. Serve sprinkled with sugar and cinnamon.

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