At Milos restaurant in Montreal, loukoumades are served with a sweet syrup. These fried treats are traditionally enjoyed in cafés at any time of the day. Although they are more of a winter favourite, these honey-drenched pastries are delectable year-round.
1 envelope active dry yeast
1/2 cup lukewarm milk
2 cups warm water
3-1/4 cups all-purpose flour
Pinch of salt
3/4 cup thyme honey
3 whole cloves
2 cinnamon sticks
2 cups water
Vegetable oil for frying
Chopped almonds, for garnish
Powdered cinnamon, for garnish
Step 1: In a large mixing bowl, use a wooden spoon to mix yeast, milk, and warm water until yeast is dissolved.
Step 2: While stirring with the wooden spoon, slowly sift in the flour and salt in 3 additions. Continue mixing by hand until it reaches a thick, batter-like consistency.
Step 3: Tightly cover bowl with plastic wrap and allow to rise for at least 1-1/2 hours, or until batter has doubled in size. While batter is rising, make the syrup.
Step 4: To make the syrup, heat the honey, cloves and cinnamon sticks with 2 cups of water in a saucepan. When the mixture reaches a boil, lower heat and simmer to reduce slightly, until it reaches a syrupy consistency, about 10-12 minutes. Remove pan from heat and allow to cool slightly.
Step 5: After dough has risen, pour vegetable oil into a large pot to a depth of about 4". Heat oil to 360°F. Using a teaspoon, scoop a large dollop of batter and carefully drop into the oil with the back of another spoon. Fry about 4-6 dough balls at a time so as not to crowd the pot. Carefully turn dough as it cooks in the oil to achieve an even golden colour and crisp outer shell. When dough balls are golden, remove them with a slotted spoon and drain on paper towels.
Step 6: Pour syrup over warm loukoumades and garnish with chopped almonds and powdered cinnamon.
Makes about 2 to 3 dozen doughnuts