Loukomades with salted caramel and cinnamon

Image

By

Nicolette Stathopoulos
Abstract

I learnt to make these Greek doughnuts from my Yiayia (grandmother). I love to change things up a bit and serve them with different toppings. Grandma will always serve these drizzled in honey and walnuts, but I love to drizzle these in some salted caramel, and coat them in cinnamon sugar as they come out of the hot oil. 

I love making these doughnuts when I have a lot of people to feed. These make millions, depending on how much batter you make, and are always a crowd pleaser.
This recipe is from my grandma and is very close to me. Like any Greek cooking, there’s no precise measurement, so play around. At Christmas, you could try adding cimmamon to the sauce for a festive touch. 
 Read More

GET THE WALDEN POST IN YOUR EMAIL!

Get an overview of the latest articles in your email every week on Friday morning. Please leave your email in the box below and press subscribe. A confirmation email will be sent to you. If you don't receive this email shortly, please check your spam folder.

Most Popular

Recent Comments