For the cooks: Greek honey puffs
09 May 2016
Well, our calendars have turned another page, and the month of May means one (delicious) thing: Paniyiri! This Greek food fest is a Queensland icon, held every year in Brisbane’s Musgrave Park. We thought we’d share some of the festive joy with a recipe that you can (and probably will) make all year round. Honey puffs. Who doesn’t picture those glorious golden balls when Paniyiri rolls around? Light, fluffy, deep-fried and coated in honey, if you eat one you’re guaranteed to eat at least a dozen. Lucky for you, we’ve ferreted out a quick-and-easy recipe to keep those cheeky puffs coming for as long as you want ‘em.
LOUKOUMATHES (HONEY PUFFS)
- 4 cups self-raising flour
- ½ tsp salt
- ½ tsp vinegar
- 2 ¾ cups warm water
- 2 tbsp sugar
- 1 packet dry yeast (sachet)
- Oil for frying
- Honey for coating
- Icing sugar and cinnamon for dusting
- Dissolve yeast in warm water, together with the sugar, salt and vinegar.
- Gradually add the flour – beating the mixture continuously.
- Allow the mixture to rest until bubbles form on the surface.
- Before frying can commence, the oil must be very hot. With an ‘oiled’ spoon, spoon the mixture into the hot oil.
- Turn when cooked on one side.
- Cook until golden.
- Pour warmed, diluted honey over the Loukoumathes and toss. Dust with cinnamon and icing sugar.