Greek Frozen Treat: Loukoumades with Honey-Wine Syrup and Pistachio Crumble

Allergens

Dairy, Nuts

Ingredients

• For Loukoumades: 1 cup all
• purpose flour 2 cups milk 2 tbsp sugar 2 tsp active dry yeast 1/4 tsp salt Vegetable oil, for frying For Honey
• Wine Syrup: 1 cup honey 1/2 cup red wine vinegar 1 cinnamon stick 3 cloves 1 star anise For Pistachio Crumble: 1 cup crushed pistachios 1/4 cup brown sugar 1/4 cup all
• purpose flour 1/4 cup cold unsalted butter, cubed

Instructions

1. In a large mixing bowl, combine flour, milk, sugar, yeast, and salt to form the batter for loukoumades. Mix until smooth, then cover and let rise for an hour.
2. Prepare honey wine syrup by combining honey, vinegar, cinnamon stick, cloves, and star anise in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain and set aside to cool.
3. For pistachio crumble, mix crushed pistachios, brown sugar, flour, and cold butter in a bowl until it forms coarse crumbs. Set aside.
4. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Drop tablespoon sized portions of the risen batter into the hot oil, frying until golden brown and puffed. Remove from oil and drain on paper towels. e) Toss warm loukoumades in cooled honey wine syrup, then arrange them on plates with a generous drizzle of syrup and a sprinkling of pistachio crumble.

Chef’s Insight

For a more sophisticated touch, garnish with edible gold leaf or a sprinkle of crushed pistachios.

Notes

Adjust the sweetness of the syrup to personal preference by adding more or less honey.