Loukoumades (Greek Honey Puffs)

La storia di questo piatto

Loukoumades are the Greek way of turning humble flour and water into small golden clouds, a sweetness tied to festivals, village squares and the memory of grandmothers' kitchens. They carry the honey-and-olive-oil soul of Greece, where sweetness is simple, generous and shared.

Ingredienti

• 300 g Type 00 flour
• 360 ml Lukewarm water
• 10 g Fresh brewer's yeast
• 4 g Fine salt
• 6 g Sugar
• 20 ml Extra virgin olive oil
• 1000 ml Seed oil for frying
• 200 ml Raw honey
• 2 g Ground cinnamon
• 50 g Chopped walnuts
• 30 ml Water to dissolve the honey

Preparazione

1. In a small bowl pour 100 ml of barely warm water, dissolve the sugar and crumble in the yeast, stirring gently with a fork. Cover and let rest undisturbed: when a light, puffy foam forms on the surface, the yeast is alive and ready to work for you. If after about ten minutes no foam appears, discard it and start again, since weak yeast will not raise the batter properly.
2. In a large bowl combine the flour and salt, mixing to distribute the salt well. Make a well in the centre, pour in the yeast mixture, the extra virgin olive oil and, little by little, the remaining lukewarm water (about 260 ml). Mix with a spoon or a wet hand, without kneading for long, for about 5 minutes, until the batter is smooth, thick, sticky and almost pourable, without lumps. It should not be a bread dough: it should slide slowly off the spoon and stretch slightly.
3. Cover the bowl with a damp cloth, which keeps the surface from drying out, and place it in a warm corner of the kitchen, away from drafts. Let it rest calmly for about 90 minutes: the batter should double in volume and fill with bubbles on the surface and inside. Don't rush: this is the time that gives loukoumades their lightness. Before frying, stir only once and gently, to deflate it as little as possible.
4. Pour the seed oil into a deep pot and heat it over medium heat to 170-175°C, checking with a thermometer. If you don't have one, drop in a little batter: it should rise to the surface within seconds and sizzle gently without darkening immediately. If it sputters violently and colours quickly, the oil is too hot: lower the heat and wait a few minutes.
5. Dip two spoons in a glass of cold water so the batter won't stick, and take small portions, no larger than a walnut (about 30 g). Slide each portion gently into the hot oil, without dropping it from too high to avoid splashes. Fry only 4-5 balls at a time: if you add too many together the oil cools and the loukoumades absorb grease instead of browning.
6. Fry the balls for 4-5 minutes in total, turning them halfway through with a slotted spoon so they brown evenly on all sides. They are ready when golden, puffed and light, and soft and airy inside. Drain them on paper towels to remove excess oil, and be sure to do so, otherwise they will feel heavy on the palate.
7. In a small saucepan warm the honey with the cinnamon and the 30 ml of water (about 2-3 spoons) over very low heat, stirring gently, just until it becomes fluid and fragrant, without boiling it or it will lose its delicacy. Pour it warm over the freshly fried, still hot loukoumades so they are coated in a glossy, fragrant layer.
8. Coarsely chop the walnuts with a knife so they stay crunchy, and sprinkle them over the still warm loukoumades, right after the honey. Serve immediately, while the crust is still crisp under the honey: if you wait too long, the honey softens it and the loukoumades lose the freshness that makes them special.