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Greece, Europe · Loukoumades (Greek Honey Doughnuts)

Churro Loukoumades with Mexican Cinnamon-Chocolate Sauce (Greek × Mexican)

Freshly fried loukoumades rolled in cinnamon sugar like churros, served with a rich Mexican-style chocolate dip warmed with cinnamon and a hint of chilli.

ServingsServes 2
Total cooking time30 min
Rising+ 1 h
DifficultyMedium
About servingsDeep-frying safety: never leave hot oil unattended. If it catches fire, cover with a lid and turn off the heat; never use water.

Method

  1. Mix the flour, yeast, sugar and salt in a bowl, then pour in the vanilla and lukewarm water (about 37 °C). Beat hard with a wooden spoon for into a smooth, stretchy, sticky batter.

    Add in this stepPlain (all-purpose) flour 120 gInstant dried yeast 1 tspSugar (for the batter) 2 tspSalt 1 pinchVanilla extract ½ tspLukewarm water (about 37 °C) 130 ml

  2. Cover and leave in a warm place for , until doubled and full of bubbles.

  3. Make the chocolate sauce. Put the chopped chocolate in a heatproof bowl. Warm the cream and honey in a 14 cm small saucepan over medium-low heat for , until steaming with small bubbles at the edge (do not boil), then pour it over the chocolate. Leave for 1 minute, then stir from the centre until glossy and melted, and stir in the cayenne and a little of the cinnamon. The heat should be barely there, so start with less.

    Add in this stepDark chocolate (55–70% cocoa), finely chopped 60 gDouble (heavy) cream 80 mlHoney 2 tspCayenne pepper (or mild chilli powder) 1 pinchGround cinnamon ¼ tsp

    medium-low heat

  4. Pour the oil into a deep 18 cm pot, at least 5 cm deep but no more than a third full, and heat over medium-high heat for to 175 °C. While it heats, mix the coating sugar with the rest of the cinnamon in a wide bowl.

    Add in this stepSunflower oil, for deep-frying 700 mlSugar (for coating) 40 gGround cinnamon 1¼ tsp

    medium-high heat

  5. Using two wet teaspoons, slide walnut-sized blobs of batter into the oil from just above the surface. Fill only half the surface and fry in ×2 batches, per batch, turning until deep golden. Keep the heat on medium heat so the oil stays at 170–180 °C, and break open the first one to check it is cooked through.

    medium heat

  6. Drain the loukoumades on kitchen paper for just 10 seconds, then roll them in the cinnamon sugar while still hot and slightly oily, which helps the sugar stick. Serve straight away with the warm chocolate sauce for dipping.

Cook's tip

If the sauce thickens as it cools, warm it briefly on low heat or stir in another spoonful of cream. Leave out the cayenne for children. Cinnamon sugar won't stick to cooled loukoumades, so roll them the moment they come out of the oil.

Cooking it at camp

Make the chocolate sauce at home and bring it in a jar; at the campsite, warm it by standing the jar in a pan of hot water. Pack the cinnamon sugar in a zip bag: drop in the fried loukoumades and shake. Fry a few at a time in a small pot on the burner with a windshield.