Loukoumathes Recipe
Yield: 50 ServingsRecipe by luhu.jp
Ingredients:
30 gram: Compressed yeast, -=OR=-
1 package: -Active dry yeast,
1 cup: Milk, lukewarm
1 tbsp: Caster sugar,
1: Egg, beaten
1/4 cup: Butter, melted
2 cup: Plain flour,
1/2 tsp: Salt,
Honey, warm
Ground cinnamon,
Directions:
Dissolve yeast in 2 tablespoons of the lukewarm milk. Add remaining
milk, sugar, egg and lukewarm melted butter.
Sift flour and salt into a warm bowl and gradually stir in mixed
liquids. Beat until smooth and continue beating for 1 minute. Cover
with folded cloth and leave in a warm place for 1-1/2 hours until
batter doubles in bulk with bubbles on the surface.
Stir well then drop teaspoonfuls into deep, hot oil (190
C or 375
F)
~ do 4 to 5 at a time. Turn puffs to brown evenly and remove with a
slotted spoon (each puff takes about a minute to cook.)
Drain on absorbent paper and pile on to a plate. Drizzle each layer
with warm honey and sprinkle with cinnamon. Serve hot.
Source: The Greek Cookbook - by Tess Mallos (ISBN: 1 86302 015 2)
Typed for you by Karen Mintzias
Source from luhu.jp
milk, sugar, egg and lukewarm melted butter.
Sift flour and salt into a warm bowl and gradually stir in mixed
liquids. Beat until smooth and continue beating for 1 minute. Cover
with folded cloth and leave in a warm place for 1-1/2 hours until
batter doubles in bulk with bubbles on the surface.
Stir well then drop teaspoonfuls into deep, hot oil (190
C or 375
F)
~ do 4 to 5 at a time. Turn puffs to brown evenly and remove with a
slotted spoon (each puff takes about a minute to cook.)
Drain on absorbent paper and pile on to a plate. Drizzle each layer
with warm honey and sprinkle with cinnamon. Serve hot.
Source: The Greek Cookbook - by Tess Mallos (ISBN: 1 86302 015 2)
Typed for you by Karen Mintzias
Source from luhu.jp