The classic “Krinos” loukoumades, dusted with cinnamon and walnut, crispy on the outside and moist on the inside, are a delight. As for the recipe, it is simplicity itself. The art is in the dough, which is cut by hand and has a characteristic hole in the center. It takes skill to make the hole, so the home version is best made round with the help of a spoon.

Instructions

Dough

1. To make the loukoumades, first dilute the yeast and sugar in a bowl with some lukewarm water.
2. Cover with film and let sit for 10 minutes to allow the yeast to activate.
3. In a mixing bowl, combine the flour, salt, yeast mixture, and the remaining water. Knead until the dough is firm.
4. Add extra water as needed.
5. Cover the bowl with film and let it rise in a warm place until it has doubled in volume (about 50 minutes).

Syrup

1. Meanwhile, prepare the syrup by combining sugar, water, and glucose in a pan.
2. Place on a hot stove for 2 minutes, until it reaches boiling point, then remove from heat.
3. Add the honey, mix well, and allow to cool.

Loukoumades

1. Heat a deep frying pan with plenty of olive oil (2/3 of the pan).
2. Lower the dough into the oil one spoonful at a time, frying for 1-2 minutes until it turns golden and floats to the surface.
3. Remove with a slotted spoon and set on absorbent paper to soak up any excess oil.
4. While still warm, dip them in the cool syrup and set them for about half a minute.
5. Using a slotted spoon, lift the loukoumades from the syrup. Place in a bowl, drizzle with honey and sprinkle with cinnamon and hazelnut.

This article was previously published in Greek at gastronomos.gr.