Doughnuts in Scented Syrup

Posted by: Lisa UK 07-08-99 3:23 PM

Doughnuts in Scented Syrup (Loukoumades)

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

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

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

Heat oil for deep frying (190C/375F)

Beat batter well and using a wet teaspoon or a piping bag with a large plain nozzle, drop small amounts into 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 syrup. Serve sprinkled with sugar and cinnamon.

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