Hey everyone, below is Josh’s take on the Honey ingredient for our baking challenge. To re-read my entry, click here! Take it away Josh….
I am 3 recipes behind on my write-ups(about 3 months). Sorry to keep you all waiting, I have no excuse other than being lazy. With that said, I bring you my entry for the Honey – Baking Challenge. When it came to picking ingredients for this challenge, honey was one of my choices because I love the taste of honey. It is sweet, flavorful, and just overall amazing. I thought, what could be a better ingredient for a baking challenge? Wow was I wrong. It was near impossible to find a recipe (other than for honey-cake) that featured honey as the main flavor! Sure, I found lots of recipes that used honey as a sweetener, but nothing that was what I truly believed to be a honey recipe.
I decided on making Loukoumades, a Greek honey soaked dough ball. I had these in Athens back in September, and they were to die for. You would bite into the dough, and honey would just ooze out. Needless to say, I was very excited when I came up with the idea.
Before I get into the recipe, let me say that I thought that they came out terrible! I am sure that all of the people who tried them wouldn’t agree, but that is because they are all being nice. They weren’t formed into balls (were more like odd shaped lumps), the honey didn’t soak through, the dough tasted very yeast-y. Overall, I was not pleased. But I guess that is part of the backing challenge, not every attempt at something completely new will turn out good.
Recipe is from allrecipes.com:
* 2 (.25 ounce) packages active dry yeast
* 1 cup warm water
* 1/2 cup warm milk
* 1/4 cup white sugar
* 1 teaspoon salt
* 1/3 cup butter, softened
* 3 eggs
* 4 cups all-purpose flour
* 1/2 cup honey
* 1/2 cup water
* 4 cups vegetable oil, or as needed
* 2 teaspoons ground cinnamon
1. Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.
2. Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
3. Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Oil should be about 2 inches deep.
5. Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape. Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
6. Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.
I would debate trying to make these again with a different recipe maybe, but I doubt that will actually happen. If I want loukoumades, looks like I will have to go back to Athens (or take a trip over to Astoria).
Post in Comments:
If you were to make a recipe that featured honey what would you make?