The Test of Time

Bobby Laskaris’ Greek loukomades are a sweet treat — in any century



Published:

Photographs by Joe Vaughn

Bobby Laskaris at KouZina’s Greek Street Food is excited to share a Greek dessert recipe from his father (Chef Pangiotis) with Hour Detroit readers. Loukomades (Greek honey puffs) were one of Laskaris’ favorite desserts growing up as a child in a Greek home. “In the ancient Olympic Games, the athletes that won the competition received loukomades,” he says. “And I as a child, I received loukomades when I accomplished certain goals. When loukomades were made at my home, the whole neighborhood somehow, someway, knew — and would invite themselves over. It’s an ancient recipe and today it is as popular as it was during the early Olympic Games.” — Molly Abraham

 

Loukomades with sweet syrup, cinnamon, and walnuts (45 pieces)

Loukomades (fried dough):

¼ ounce dry yeast
½ cup lukewarm water
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sugar
½ teaspoon salt
1 teaspoon whiskey, brandy, or ouzo
1½ cups lukewarm water
2 cups vegetable oil

Syrup and toppings:

2 cups sugar
1 stick cinnamon
1 cup water
½ cup Greek honey
Ground cinnamon and walnuts (optional: confectioners’ sugar and sesame seeds)

Directions:

Dissolve yeast in water and set aside. In a large mixing bowl, add flour, baking powder, baking soda, sugar, and salt. Mix well. Add dissolved yeast, whiskey, and 1½ cups of water. Using an electric mixer, mix the batter for 3 minutes on medium-high speed, making sure there are no lumps. Cover batter with plastic wrap and set in a warm place for 2 hours to dry.

While batter is rising make syrup. Add sugar, cinnamon stick, water, and honey in a saucepan. Boil for 5 minutes until the sugar is completely dissolved.

When the batter is about double in size, heat 2 cups of oil in saucepan or frying pan until very hot but not smoking. Using 2 spoons, carefully drop 1 teaspoon full of batter for each loukomades into the oil. Turn using a slotted spoon and fry to a golden brown on each side. Remove to a plate lined with paper towel to absorb excess oil. Dip the loukomades in the warm syrup and then sprinkle with cinnamon, ground walnuts, and optional confectioners’ sugar and sesame seeds. Serve immediately. “Kali Orexi!” (good appetite).

Edit Module
Edit Module Edit ModuleShow Tags

Archive »Related Content

My Two Christmases

An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents

Sanctuary for the Senses

Castalia in Midtown offers a cocktail experience unlike any other

Local Pie Makers Offer Variety of Fillings

Area bakers offer alternative fillings for holiday pastry.

A Taste of Paris

Cannelle Patisserie chef Matt Knio’s baked goods are turning up in restaurants and markets across metro Detroit

The Big Dipper

Garden Fresh Gourmet is a shining star in the metro Detroit Food scene
Edit Module
Edit ModuleShow Tags

Most Popular

  1. The Makings of the Shinola Hotel
    When the Detroit brand’s first foray into hospitality opens its doors, it’ll offer customers...
  2. My Two Christmases
    An Armenian-Iranian, Detroit-based writer reflects on transposing the holiday across continents
  3. An Hour with ... Carmen Harlan
    Broadcast journalist and founder of the Carmen Harlan Collection
  4. New Year’s Eve, Brooklyn Style
    Tips for celebrating 2019 from the pros at Brooklyn Outdoor
  5. Hour Detroit and Detroit Home’s Downtown Living Tour 2018
    Hour Detroit and Detroit Home’s third annual Downtown Living Tour took place September 7th-9th....
  6. God-Given Talent
    A local choir sings its way to live television
  7. Cocktail Recipe: Toddy Incarnata
  8. Main Review: SheWolf
    Born in Detroit but inspired by Rome, SheWolf takes diners on a culinary journey
  9. Comeback Catering
    Dish, in Detroit, pushes through hard times with consistently delicious food
  10. The Art of Gifting
    Metro Detroit tastemakers from all walks of life offer a glimpse of what’s on their holiday...