Ingredients for dough:
- 2 cup of flour
- 2 cups of warm water
- 1tbsp of yeast
- 1 tsp of salt
- 1 cup of potato purée (optional)
- Corn oil for frying
- Cinnamon powder for garnishment
Ingredients for syrup:
- 1 cup of sugar
- 1 cup of water
- 1/2 a cup of honey
- 1/2 a cup of rose water
- 1 stick of cinnamon
- This is the original Cyprus Lokoumathes Recipe to my knowledge.
- Some people add potato purée to the dough mixture to make them crunchier.
- For every 2 cups of flour add 1 cup of potato purée.
- Place the flour in a large bowl and mix with salt.
- Dissolve the yeast in a cup of warm water.
- Make a well in the middle of the flour and pour in the dissolved yeast.
- Mix well with your hands or a wooden spoon.
- Add enough warm water until your dough is smooth, not too liquidly or too stiff.
- Cover your dough with a woollen cloth or a blanket and leave in a warm place for about 2-3 hours to rise.
- Your dough will rise to about double the original size.
- By the time your dough rises you can prepare the syrup.
- In a large sauce pan add the water, sugar, honey and cinnamon stick and boil on low heat for about 10 minutes.
- Stir the syrup to dissolve the sugar and mix the honey.
- Remove from the heat and let it cool down.
- Add the rose water in the syrup and stir to mix.
- In a casserole or a deep frying pan heat up enough corn oil for deep frying the Lokoumathes.
- With a wet left palm take some of the dough, close slightly so that a small ball of dough comes out between your thump and your index finger.
- With a wet teaspoon cut the small ball of dough and put it in the hot oil.
- For every ball of dough you cut wet your spoon so the dough doesn’t stick on it.
- Fry some Lokoumathes at a time.
- While frying separate them with a big spoon.
- Fry the Lokoumathes until golden brown.
- Strain the cooked ones to get the excess oil and while they are hot, deep them into the cold syrup and with a spoon stir so the syrup get all over them.
- Place in a platter, sprinkle some cinnamon powder and serve hot.