Loukoumades - Greek Syrup balls
Ingredients
7 cups cake flour (not self-raising flour)
2 teaspoons salt
3 tablespoons Sugar
1 packet Yeast (10g)
Lukewarm water
Cooking oil (for frying)
2 teaspoons salt
3 tablespoons Sugar
1 packet Yeast (10g)
Lukewarm water
Cooking oil (for frying)
Method
In a small jug pour about a cup of warm water and add the yeast. Leave to begin foaming.
In a bowl mix all the dry ingredients together and then pour in the yeast. Stir
Add more lukewarm water and mix after each addition until you get a soft dough that is soft but not runny (like a bread dough).
Mix with a mixer that has dough hooks attached until the dough starts coming away from the sides. If you don’t have a mixer, use your hands and knead for about 15mins. (This is important if you want soft balls)
Cover the dough with a damp cloth or plastic wrap that’s been brushed with oil and allow to rise until double (about an hour).
Heat about 2 litres of oil in a pot or deep heavy-based pan
These are typically round in shape and a little smaller than golf balls but it’s up to you what shape you make them. Roll them into balls with your hands (brush your hands with some oil to stop them from sticking) or roll the dough out flat on a floured work surface and flatten with a roller and cut into rectangular “blocks”.
Test the oil with a small piece of dough, if the dough starts bubbling and rises, the oil is hot enough. Maintain its temperature by reducing the heat now and then. You don’t want the oil too hot. Once the oil is ready deep fry the vetkoek.
Keep turning them. Ready when golden brown.
Place on kitchen paper to absorb excess oil. Serve.
In a bowl mix all the dry ingredients together and then pour in the yeast. Stir
Add more lukewarm water and mix after each addition until you get a soft dough that is soft but not runny (like a bread dough).
Mix with a mixer that has dough hooks attached until the dough starts coming away from the sides. If you don’t have a mixer, use your hands and knead for about 15mins. (This is important if you want soft balls)
Cover the dough with a damp cloth or plastic wrap that’s been brushed with oil and allow to rise until double (about an hour).
Heat about 2 litres of oil in a pot or deep heavy-based pan
These are typically round in shape and a little smaller than golf balls but it’s up to you what shape you make them. Roll them into balls with your hands (brush your hands with some oil to stop them from sticking) or roll the dough out flat on a floured work surface and flatten with a roller and cut into rectangular “blocks”.
Test the oil with a small piece of dough, if the dough starts bubbling and rises, the oil is hot enough. Maintain its temperature by reducing the heat now and then. You don’t want the oil too hot. Once the oil is ready deep fry the vetkoek.
Keep turning them. Ready when golden brown.
Place on kitchen paper to absorb excess oil. Serve.
They will keep for 2 or 3 days but they go stale VERY quickly so enjoy them soon.
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