Greek Doughnuts (Loukoumades)
Almost every Sunday morning, we do crave for special treats for breakfast. Pancakes, croissants, pastries or doughnuts. Sundays mainly as we tenet to be all at home for breakfast.
I made this recipe last July and served it as it was recommended.
This time, I changed it a bit.
Here is our Sunday breakfast table - with these delish Loukoumades (Greek doughnuts) made from #bbcgoodfoodmagazine #julyissue (2020) with a slight changes.
They are doughnut bites really, going by their size. It is a whole new taste experience scooping them up from the bowl with some of our #naturalliveyoghurt and a bit of orange juice squeezed over them.
The texture of the yoghurt works with the crispness of the doughnut bites, and there’s a lovely aroma with the cinnamon and sugar coating. The combination is just a match made in heaven.
2 tbsp light brown sugar
1 orange, zested
1 tsp dried yeast
1 tbsp cinnamon
100 g caster sugar
oil ( sunflower ) for deep frying
1 tsp orange blossom water
Natural Live Yoghurt to serve it with
orange wedges to squeeze
Put the flour, light brown sugar, orange zest, orange blossom water and a yeast in a bowl with a pinch of salt. Stir in 150 ml warm water and continue to stir until you have a runny, sticky dough. Cover and leave to rise in a warm place until double in size.
I use a teaspoon to scoop the dough into the hot oil but the recipe originally calls for a piping bag. Then you squeeze out marble size balls and cut them straight into the oil. For me the two teaspoon just so much effortless.
Line a baking tray with kitchen paper and combine the caster sugar and cinnamon in a large bowl.
Fill a saucepan one-third full of oil, heat until a pinch of flour sizzles.
Cook the doughnuts in batches, turning them with a tongue until they are light brown. Lift them out with a slotted spoon onto the lined tray to drain then toss in the cinnamon sugar. Repeat until you used up all your dough.
Serve a few doughnut bites in a bowl with a dollop of Natural Live Yoghurt and squeeze a wedge of orange over them.
Natural Live Yoghurt is thick, creamy with a touch of sweetness coming from the organic jersey cow’s milk. We use whole milk and prepare the yoghurt with slow evaporating of the milk and denaturing the proteins to ensure thickness and creaminess naturally.
Available on the website, link below:
Hope you enjoy this recipe .
Until next time
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