Sobre esta receta

Los loukoumades son la comida callejera más querida de Grecia: bolitas de masa frita doradas y esponjosas rociadas con miel tibia, espolvoreadas con canela y terminadas con una lluvia de nueces trituradas. Ligeros y aireados por dentro con una cáscara crujiente delicada, se comen mejor calientes y frescos, tal como los encontrarías en un vendedor callejero en Atenas. Esta receta clásica y bien probada utiliza una masa de levadura simple que prácticamente garantiza buñuelos perfectos cada vez.

Instrucciones

1. 1

   In a large mixing bowl, combine the ^[warm water], granulated sugar, and active dry yeast. Stir gently and let sit for 8–10 minutes until foamy and fragrant. If the yeast doesn't foam, it's not active — start over with fresh active dry yeast.

2. 2

   Add the all-purpose flour, salt, and olive oil to the yeast mixture. Whisk vigorously until a smooth, thick batter forms with no dry flour pockets. Then add the additional warm water and whisk again — the batter should be stretchy and slightly looser than pancake batter, similar to a thick cake batter that slowly drips off a spoon.

3. 3

   Cover the bowl tightly with plastic wrap or a clean kitchen towel and place in a warm, draft-free spot. Let the batter rise for 1 hour, or until it has doubled in size and is bubbly and airy. Do not stir it down after rising.

4. 4

   Pour the vegetable oil into a deep, heavy-bottomed pot so it's at least 3 inches deep. Heat over ^[medium-high heat] until it reaches ![350°F]. Use a meat thermometer for accuracy — oil that's too cool makes greasy puffs; too hot burns the outside before the inside cooks.

5. 5

   Using two spoons (or a small ice cream scoop dipped in water), scoop a walnut-sized portion of batter with one spoon and use the other to gently push it off into the hot oil. Work in batches of 6–8 so you don't crowd the pot. The batter will be sticky — wetting your spoons between scoops helps.

6. 6

   Fry the loukoumades for 3–4 minutes, turning them occasionally with a slotted spoon so they brown evenly on all sides. They should be deep golden brown all over. Remove with a slotted spoon and drain briefly on a paper towel-lined plate. Repeat with the remaining batter, checking the oil temperature between batches.

7. 7

   While the loukoumades fry, gently warm the honey in a small saucepan over ^[low heat] or in the microwave for 20–30 seconds until it's fluid and pourable.

8. 8

   Transfer the hot loukoumades to a serving plate or bowl. Drizzle generously with warm honey, then dust with cinnamon. Scatter the crushed walnuts over the top, and finish with toasted sesame seeds and lemon zest if using. Serve immediately — loukoumades are at their absolute best eaten within minutes of frying.