Ingredients 600 gr strong flour or all-purpose flour 250 gr lukewarm milk 1 packet dry yeast (or one cube fresh yeast) 2 medium eggs 1/4 tsp salt 60 gr sugar 100 gr soft butter (room temperature) 2 vanilla pods or 1 tsp vanilla extract Oil for frying Granulated sugar for coating TAGS DESSERTS BUTTER BREAKFAST KIDS' RECIPES LOW BUDGET SNACKS Ingredients 600 gr strong flour or all-purpose flour 250 gr lukewarm milk 1 packet dry yeast (or one cube fresh yeast) 2 medium eggs 1/4 tsp salt 60 gr sugar 100 gr soft butter (room temperature) 2 vanilla pods or 1 tsp vanilla extract Oil for frying Granulated sugar for coating Instructions Activate the yeast first so the dough begins to rise quickly. In a bowl, mix half the lukewarm milk with the yeast and 1 tbsp sugar from the total. Stir until the yeast dissolves. Add 2 tbsp of the flour, mix, and cover. Leave in a warm spot for 10 minutes until bubbles appear on the surface, indicating the yeast is active. Whisk the eggs in a bowl, then add the salt, vanilla, and sugar. In the mixer bowl, make a well in the flour. Add the egg mixture, milk, and risen yeast. Knead on low speed with a dough hook until combined. Gradually add the soft butter while mixing. Knead for about 10 minutes until the dough is smooth, elastic, and pliable like a large piece of chewing gum. With buttered fingers, gather the seams underneath and place the dough in a large greased bowl. Cover and let it double in size. The dough is ready when it holds an indentation when pressed. Turn the dough onto the countertop and knead to deflate. Roll into a thick sheet about 0.5–1 cm thick. Cut discs 8–9 cm in diameter and cut a small hole in the center with a 3–4 cm cutter. Place each loukoumadaki on squares of parchment paper and cover to let rise for 30 minutes. Heat a wide pot with 5 cm of sunflower oil until very hot. Slide each loukouma, with its parchment, into the oil. The dough will release from the paper; remove it. Fry a few at a time so the oil stays hot, about 2–3 minutes, turning to brown evenly. Remove and immediately coat in granulated sugar. Repeat with the remaining loukoumades and small loukoumades. Any leftover dough can be reshaped, rolled, and cut again. BAKING OPTION (NO FRYING) Place the loukoumades on parchment-lined trays. After rising, bake in a preheated 180°C (360°F) convection oven for 20 minutes until golden. Once baked, brush with oil or melted butter and coat in sugar immediately. Tips The dough should be soft, buttery, and pliable. Allow ample resting time for the dough to mature. For best results, the dough can rest overnight in the fridge. Cold dough rolls easily and produces fluffier loukoumades. If flour is used for rolling, brush it off the dough afterward to maintain a soft, airy texture. TAGS DESSERTS BUTTER BREAKFAST KIDS' RECIPES LOW BUDGET SNACKS
