These crisp, soft-centred deep fried treats, known as loukoumades, are a perfect sweet to serve at the end of a casual meal. Traditionally they are served drizzled with honey and dusted with sugar and spices. I used to have them alongside an espresso at breakfast or brunch. I like to dip them into homemade passionfruit curd and yoghurt. They are best enjoyed as soon as they’re cooked.
Makes about 30.
Ingredients
| 1 cup | Water |
| 125 g | Butter |
| ½ tsp | Salt |
| 180 g | Flour |
| 3 tsp | Baking powder |
| 3 | Eggs |
| 1 tsp | Pure vanilla extract |
| 2 tsp | Oranges, zested |
| 1 | Vegetable oil, for deep frying |
| 1 | Caster sugar, for dusting |
Passionfruit and lime curd
| 110 g | Butter |
| 100 ml | Passionfruit syrup (Main) |
| 25 ml | Lime juice |
| 40 g | Caster sugar |
| 5 | Eggs, yolks only |
AdvertisementAdvertise with NZME.
Directions
- Bring water and butter to the boil, add salt, flour and baking powder. Stir mixture until it begins to thicken and forms a soft dough, continue to stir over a low heat for 2 minutes.
- Place dough into a mixing bowl. Lightly whisk eggs, vanilla and 2 tsp orange zest together. Add a third of the egg mix to the dough and mix well. Stir in the next third, combine well, then add the final third.
- Carefully heat oil to 160C. Scoop teaspoonfuls of dough into the oil. Cook until golden, then lift out when ready and drain on paper towels. Sprinkle with castor sugar and serve with passionfruit and lime curd (see recipe below) and natural Greek-style yoghurt on the side.
Passionfruit and lime curd
- Melt butter in a saucepan, then add passionfruit and lime juice. Bring to the boil.
- Whisk sugar and yolks together, then pour the hot mix on to the yolks while still whisking. Return to the saucepan on a low heat. Stir continuously for 5 minutes until the mixture thickens. Remove from the heat and allow to cool.
Geoff recommends
When frying pastry puffs use a deep pot and ensure it is no more than one third full. Test oil temperature by cooking a ¼ tsp of dough - if it turns golden brown too quickly, carefully remove oil from heat for a few minutes to allow to cool.