I knew about the wonderful Greek filo-based desserts but had never tasted this favorite until I smelled the aroma of frying dough at Raleigh’s Greek Festival. Made on the spot, these Greek doughnuts are soft, crunchy, and sweet all at once. This recipe is adapted from a cookbook produced by the Greek Orthodox Ladies Philoptochos Society in Charleston, South Carolina.
FOR THE LOUKOUMADES
1 (1/4-ounce) package active dry yeast
3 1/2 cups sifted flour
1 1/4 teaspoons salt
2 large eggs
3/4 cup lukewarm milk
4 tablespoons sugar
2 teaspoons vanilla
About 6 cups vegetable oil
Cinnamon and chopped walnuts
FOR THE SYRUP
2 cups sugar
5 tablespoons honey
In a small bowl, dissolve the yeast in 1/2 cup warm water and let sit until it foams. In a medium bowl, stir together the flour and salt.
In a large bowl, beat the eggs until light and fluffy. Add the milk, sugar, and vanilla. Stir in the yeast, then add half of the flour-salt mixture. Beat until smooth. Add the remaining flour-salt mixture, then beat until well blended. Grease a large bowl, add the dough, cover with a lint-free tea towel, and let stand in a warm, draft-free place until the dough is doubled in size, about 1 1/2-2 hours.
Meanwhile, make the syrup. In a large saucepan, combine the sugar and 1 cup water. Bring to a boil, stirring, and boil until the mixture thickens slightly. Remove from the heat and stir in the honey.
When ready to cook the doughnuts, place the vegetable oil in a deep Dutch oven or deep-fat fryer and heat to 370°. Use an instant-read thermometer to monitor the temperature. Drop the batter by scant teaspoonfuls into the hot oil. Cook until golden brown, remove with a slotted spoon, and let drain on paper towels for a minute or so. Stir together the cinnamon and walnuts in a small bowl. While the doughnuts are still warm, drizzle with syrup and roll in cinnamon and walnuts.