Loukamades

Fried donuts topped with melted dark chocolate, oreo crumbs, pistachios and freeze dried raspberries

Makes: 60 - 70 mini donuts  I  Duration: 1 1/2 hrs

Method

Loukamades

  • In a bowl of a stand mixer, combined the flour, yeast, salt and water. Using a whisk attachment, beat the mixture on low for 1 minute. Increase the speed to high and beat for 20 minutes.

  • After 20 minutes, cover the dough and rest for 30-40 minutes to triple in size.

  • Heat the oil to 180 degrees celsius.

  • Transfer the rested dough into 2 large piping bags. Snip a 1.5cm off the tip of the bag and squeeze the dough into the oil, using your fingertips to portion the dough into balls.

  • Fry the donuts until lightly golden, repeat for the remaining batter.

  • Once all the donuts have been fried, re fry the donuts for a crisper exterior.

  • Coat the hot donuts in sugar ever so lightly.

Garnish

  • Assemble the hot donuts coated in sugar onto a serving plate into a pyramid.

  • Drizzle with melted chocolate, ruby chocolate or Nutella. 

  • A light drizzle of honey.

  • Sprinkle some toasted crushed pistachios, oreo crumbs and freeze dried raspberries.

  • Lastly dust with icing sugar and serve immediately.

  • Be creative, you can also soak the donuts in a syrup or serve it up with caramel or you choice of topping.

Ingredients

 

Loukamades

  • 525g plain flour

  • 14g instant dried yeast

  • 6g salt

  • 570g water

  • Oil, for frying

  • Caster sugar for coating

Garnish

  • 1 packet of oreos, filling removed and biscuits crushed

  • 2 tbsp toasted pistachios or peanuts, crushed

  • 1 tbsp honey, placed in a piping bag

  • 1 handful of whole freeze dried raspberries

  • Icing sugar, for dusting

  • 100g dark chocolate, melted or Nutella

  • 50g ruby chocolate, melted (Optional)

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