I love making Loukoumades and today I’m giving them another fresh take by making Loukoumades filled with Banana and Nutella. Loukoumades are Greek-style donuts and for the twist in this recipe we are filling them with more flavor that everyone goes crazy for. In this episode I’m using bananas and nutella because it’s a flavor combination that reminds me of delicious French crepes.
When making Loukoumades it’s always important to leave enough time for the dough to rise. You really want the dough to rise enough so it stays doughy and lofty when it fries in the oil. Once the dough is ready to be fried, be sure to have everything you need to complete the recipe in place. Have your plate lined with paper towels ready for them to drain on, and add the bananas and nutella to piping bags to get them ready to fill.
Act quickly and carefully when frying the loukoumades. You want to make sure the dough is cooked through but isn’t burned on the outside. They should drain just enough that the oil is off the outside and they are comfortable to touch. However, you want to fill them while they’re still warm because that’s the best way to eat them. I like to add the bananas and nutella and eat them right away, they taste so amazing when everything is warmed and mashed together.
If you looking for more filling ideas, I’d suggest pastry cream, lemon pudding, or any flavor jam or jelly you think you’d like. Nutella is always amazing paired with any fruit. I do suggest leaving it out to warm up so it’s easy to pipe and spread. There are so many possibilities for ways to make delicious loukoumades. We hope you enjoy these treats as much as we do. They’ll transport you right back to Yia-Yia's house!
LOUKOUMADES with Banana & Nutella
These are a fun variation on traditional loukoumades that makes them taste like the delicious banana and nutella crepes you find in France.
MAKES ROUGHLY 50-60 1’’ DOUGHNUTS
2 cups lukewarm water
5 teaspoons active dry yeast
½ tsp coarse salt
1 tsp granulated sugar
1 cup whole milk
3 large eggs
2 tablespoons vegetable shortening
6 cups all-purpose flour
¾ to 1 gallon canola oil
Sliced bananas
Nutella
In small bowl mix water, yeast, salt and sugar for about 10 minutes until it starts to bubble and is fully dissolved.
In a medium mixing bowl whisk together milk, eggs and vegetable shortening. (Vegetable shortening will be in small pieces)
In a large mixing bowl add flour and make a well. In the well, add yeast mixture and gradually add egg and milk mixture while stirring together the dough. The dough should be well combined and have good elasticity. Dough will be very sticky and appear lumpy.
Cover dough with kitchen towel and set aside in warm place for 1.5 hours.
While dough proofs, make and cool syrup.
After the dough has risen, add canola oil into a large heavy-bottomed pot and heat oil to 375 degrees F . To test the oil, add a little bit of dough to the pot. If it sinks and then immediately floats (with the oil bubbling) then the oil is ready.
Line a baking sheet with paper towels. Oil your palm and a spoon. Using your hand, squeeze the dough to form a 1 to 2” ball coming out of your fist. With your other hand use a spoon to release the dough to carefully drop into the oil.
Fill the pot with dough balls (about 20 to 25) and use a slotted spoon to push them into the oil and turn them on all sides, until golden brown, about 3 to 5 minutes.
Once golden brown, place the loukoumades on the paper towel-lined baking sheet to drain. Repeat with the rest of the dough, until finished. The remaining batches will cook faster than the first.
Let cool for 5 minutes.
Add nutella to a piping bag and pipe it into a warm loukoumades, then add some sliced bananas, and top it off with a little more nutella.
Serve & Enjoy!
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
Comments