Loukoumades me Krema

Besides being a foodie (loving food), I find the history of food of interest. It helps me understand the origins of today’s food and occasion, revive a dish for a new appreciation. In this case Loukoumades me Krema.

In an article written by Dimitris Mekasis, he reminisces about Kikilintzas galaktokomeio (dairy shop) that sold milk, products made with milk (yogurt, rice pudding, pastries with custard during the 1960’s in the northern Greek city of Florina.

Their unique offering was “krema with loukoumades” aka a custard topped with 5 or 6 loukoumades and dusted with cinnamon. I am not sure if anyone in Florina has revived this offering but someone should!

I served this as a dessert at my last Greek Supper Club and it was a huge hit! Pastry cream is easy, if you practice, Loukoumades aren’t that hard either. Put them together and the pairing of the two is worth the effort.

Loukoumades me KremaRecipe by Peter MinakiCourse: DessertDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• For the Loukoumades

• 1 1/2 cups tepid water

• 1 Tbsp. active dry yeast

• 2 Tbsp. sugar

• 1 Tbsp. olive oil

• 1 3/4 cup all purpose flour

• 1 tsp. corn starch

• For the Syrup

• 1 1/2 cups watr

• 2 cups sugar

• 1 Tbsp. lemon juice

• 1/2 cup honey

• For the Pastry Cream

• 1 cup granulated sugar

• 1/3 cup all purpose flour (or corn starch)

• 6 large eggs (room temp)

• 4 cups whole milk (room temp)

• 4 Tbsp. unsalted butter

• pinch of salt

• 4 tsp. vanilla extract

• ground cinnamon (garnish)

Directions

• For the syrup, in a pot, add your water and sugar and bring up to a boil. Once aboil reduce to medium and simmer for 10 minutes. Add the honey, stir in and take off the heat. Allow to cool to room temperature.
• For the loukoumades, In another bowl, add the tepid water, sugar, oil and yeast and allow to rise for about 5 minutes. In another bowl, add the flour, corn starch and salt and mix with a fork and set aside.
  When the yeast has activated, add your wet ingredients to dry ingredients. Mix with your hands until incorporated into a wet dough. Set aside and allow to rise for about two hours (the dough should be spongy with bubbles).
• Pre-heat your a large pot with vegetable oil (or a deep fryer) and you want the oil to reach approx. 350F. Set up a frying station of your bowl of Loukoumades batter, a glass with veg oil, a teaspoon and the fryer.
• Take a handful of dough in your palm and then squeeze it out onto a waiting spoon that’s been dunked in oil, then drop it in the hot oil until golden brown. Fry off in batches until you’ve fried all your batter.
• Now dunk your Loukoumades into the hot syrup and allow them to steep in the syrup 3-4 minutes before removing. Place them on a wire rack with a pan underneath to catch dripping syrup (add back into syrup pot). Repeat until all your Loukoumades are dunked in the syrup. Reserve on a platter.
• To make the pastry cream, into a pot add sugar, flour and eggs and whisk to combine. Now add the milk, pinch of salt and turn the heat to medium. Whisk continuously until your pastry cream thickens and begins to bubble.
  Add the butter and vanilla and stir in. Take off the heat and cover with plastic wrap and allow to cool (or cool to warm)
• Spoon custard onto the bottom of a plate (or platter for family style) and top with loukoumades and sprinkle with cinnamon and serve.

Notes

• Pastry cream will last in your fridge for 3 days.

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