Loukoumades (dough balls) with a Honey, Lemon and Cinnamon Syrup, Caramelised Apple Puree and Cinnamon Ice Cream

Loukoumades (dough balls) with a honey, lemon and cinnamon syrup, caramelised apple puree and cinnamon ice cream

Loukoumades is the kind of dish that brings the child out in all of us. Who doesn’t love fried sticky dough covered in syrup, honey, sesame, nuts, spices or chocolate wherever they happen to have grown up and come from?

Just ensure that the dough rises, fry in hot oil and use your favourite topping. Cheap, easy and a definite crowd pleaser!

Ingredients:

For the honey, lemon and cinnamon syrup

• 200ml of water
• 200g of sugar
• 50g of honey
• 1 cinnamon stick
• a slice of lemon rind
• 2 tbsp of lemon juice

For the loukoumades

• 200 g of plain flour
• 50 g of corn flour
• 8g of yeast
• 260m ml of tepid water
• 1 tsp of salt
• 1 tbsp of thyme honey
• Vegetable oil for frying

For the caramelised apple puree

• 2 apples (granny smith)
• 100g sugar
• 50ml apple cider
• juice of a lemon
• 1 cinnamon stick

For the cinnamon ice cream

• 130 ml full fat milk
• 130 ml double cream
• 1 cinnamon stick
• 55 g sugar
• 60 g egg yolks
• pinch of salt
• 1tbps of cinnamon powder

Method:

For the honey, lemon and cinnamon syrup
Place sugar, water, lemon juice, rind and honey in a saucepan and bring to a boil. When the syrup reaches boiling point, remove from heat and leave to cool.

For the loukoumades
Place the flour, corn flour, yeast, tepid water, salt and honey in a bowl and mix to a thick batter consistency. Cover the bowl and place in a warm part of the room to rise (between 45 -60 mins).

Put enough oil in the saucepan to deep fry the loukoumades (up to the middle of the pot). Heat the oil to 180 C and drop the batter into the hot oil using a soup spoon which is dipped in water every time so that the batter does not stick to it. Remove the loukoumades when golden, drain on kitchen towel and using a spider ladle drop into the cold syrup for a few seconds to coat well and remove.

For the caramelised apple puree
Place the sugar in a small pan and heat to form a dark caramel. Peel, core the dice the apples into small cubes. Add to the pan together with the cider, lemon juice and cinnamon stick. Mix well then leave to reduce until the apples have softened and formed a puree. Remove the cinnamon stick and serve.

For the cinnamon ice cream
Place the milk, cream, a pinch of salt and the cinnamon stick in a saucepan and bring to the boil. Remove from the heat and let it infuse for 30 minutes.

In a bowl, beat the sugar and eggs till pale and creamy in consistency. Warm up the milk and cream mixture, strain and add slowly to the egg and sugar mixture mixing well. Return to the saucepan and keep stirring over low to medium heat till the mixture coats the back of a spoon. Add the cinnamon powder and chill. Churn in an ice cream machine till set and put in the freezer till needed. Take out of the freezer and place in the fridge for half an hour before serving to soften.

To serve:
Place some caramelised apple on the bottom of a bowl, place a few loukoumades on top, sprinkle with some toasted sesame seeds and cinnamon and serve a quenelle of cinnamon ice cream on the side.