The significance of loukoumades for Epiphany
Loukoumades are light, crispy, fried dough balls soaked in fragrant syrup and are most commonly associated with festivals and celebrations in Greece and Cyprus. The name loukoumades comes from the Arabic word luqma, meaning a small bite or morsel.
Versions of this sweet exist in many countries, with slight differences in ingredients – particularly in the syrup. In recent years, modern toppings have expanded far beyond tradition, ranging from Nutella and Biscoff to ice cream and pistachio cream.
On January 6, Theofania, or Epiphany, is celebrated to mark the Baptism of Jesus Christ by John the Baptist. Following the church service, it is customary to enjoy loukoumades as part of the day’s traditions.
Another element associated with Theofania is the legend of the hobgoblins known as kallikantzari in Greek folklore. These mischievous, elf-like creatures are believed to live beneath the earth and emerge during the twelve-day period from Christmas until Epiphany, causing mischief among humans.
To protect their households, Greek housewives traditionally prepared unsyruped loukoumades, known as xerotigana, to appease the kallikantzari. The women would throw the loukoumades onto the roof of the house, believing this offering would satisfy the creatures and send them back underground.
Dough and syrup
Perfect loukoumades should be airy on the inside, crisp on the outside, and thoroughly soaked in syrup, without becoming heavy or bread-like. The dough is made using simple ingredients such as plain flour, yeast, sugar, warm water, and fine semolina.
Traditionally, loukoumades are immersed in an aromatic syrup, though in some variations they are served without syrup and finished with a drizzle of honey, cinnamon, and nuts.
For optimal absorption, the syrup should be cold when the freshly fried loukoumades are added. It is best prepared the night before or at least four hours in advance and stored in the refrigerator.
Alternatively, room-temperature loukoumades can be placed into hot syrup. As long as one element is hot and the other is cold, the result will be perfectly sweet and delicious.
Ingredients
For the syrup:
• 325g caster sugar, 1 ½ cup
• 400ml warm water, 1 ¾ cup
• 5 cloves
• 1 tsp rosewater
For the dough:
• 270g plain flour, sifted, 1 ¾ cups
• 65g fine semolina, ⅓ cup
• 3g dry yeast, ½ tsp
• ½ tbs caster sugar
• 450ml lukewarm water, 1 ⅘ cups
• Sunflower oil, for frying
Method
For the syrup:
1. Prepare the syrup overnight or at least four hours before required.
2. Stir all the ingredients in a small pot besides the rosewater.
3. Bring the syrup to a boil and then simmer on a low heat for 20 minutes.
4. Take it off the heat, stir the rosewater in and pour the syrup in a heatproof bowl.
5. Allow the syrup to cool, then place it in the fridge to chill.
For the dough:
1. Whisk all the dry ingredients together in a bowl and then slowly add the lukewarm water while you continue whisking. You may whisk by hand or use an electrical mixer.
2. Whisk only until a consistent smooth paste has formed and make sure you don’t over whisk it. Cover the bowl with a clean towel and allow the dough to rest at room temperature for 1.5 hours, or until it has doubled in size.
3. Fill a large pot about ⅓ of the way with sunflower oil and heat it on a medium to high heat. Have all the necessary equipment ready in front of you before you begin.
4. Grab the dough in your fist and allow some of the dough to squeeze through your thumb and index finger. With an oiled tablespoon cut the dough and tip it in the heated oil. Repeat the process until the surface of the pot is about ¾ filled to allow some space between the dough balls as they will puff up. Move the loukoumades in a circular motion using the slotted spoon until they are golden brown on both sides.
5. In a sieve on top of a bowl, remove the loukoumades and allow the excess oil to escape.
6. Then quickly place the loukoumades in the cold syrup and mix them in for 10 seconds. Use a slotted spoon to remove the loukoumades from the syrup into your serving bowl. Repeat the whole process until all the dough is finished. Enjoy warm or at room temperature.
Recipe from myfamilysfooddiary.com