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

The World Is Their Oyster

Chefs’ fresh, flavorful fare that highlights seafood from near and far makes a trip to Ferndale’s Voyager memorable

Family Meal

Even among strangers, you’re never alone when you gather for Chinese hot pot

Beachy Keen

This casual and fun menu will ensure you spend minimal time in the kitchen and maximum time outside

How to Pair Cheese and Chocolate

Local cheesemonger enchants taste buds with chocolate and cheese pop-ups

Drink Recipe: Irish Mule

When it comes to St. Patrick’s Day revelry, Old Shillelagh knows how to throw a party
Edit Module
Edit ModuleShow Tags

Most Popular

  1. Top Docs List 2017
  2. Why you should drink the F-ing Merlot
    Michigan winemakers believe the beleaguered grape deserves your attention
  3. The Common Cure
    Cats and dogs get many of the same cancers we do. Could they be the key to unlocking new...
  4. Making Bad Wine Extinct
    Better education and new technologies are improving nearly everyone’s output