Crispy on the outside, juicy and fluffy on the inside
This is the characteristic of the loukumades that we know here in Chania. The double frying makes them extra crispy on the outside while the addition of rice makes the dough fluffy and honeycomb inside.
Ingredients for 50-60 donuts:
- 500 g of all-purpose flour
- 1 sachet of dry yeast (2 1/2 kg)
- a pinch of salt
- 1 tbsp honey
- 1/4 cup rice
- 750 ml of water
- 375ml water
- 470 g of sugar
- 1 tbsp honey
- a slice of lemon
- cinnamon and toasted sesame seeds
How to make it:
- Boil the rice with half the water until it melts between our fingers, about 20′. We grind them in the blender, very well, to make a paste.
- Mix the ingredients and slowly add the rest of the water. We want a relatively fluid dough. Leave it for about 1 hour to double in volume. Meanwhile, make the syrup by mixing all the ingredients in a saucepan and boil for 2-3′. We let it cool down.
- Put a lot of oil in a pot and let the oil burn. Cut donuts with a wet spoon and fry them until they take shape but not color.
- Transfer to a sieve or absorbent paper. We finish the dough and continue with the second frying. When they are ready and get a beautiful golden color, dip them in the cold syrup. Let them absorb the syrup well. Serve with plenty of roasted sesame and cinnamon!
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Source: Skai
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