Lokmadhes II (Cypriot Potato Doughnuts with Honey Syrup)
Lokmadhes II (Cypriot Potato Doughnuts with Honey Syrup) is a traditional Cypriot recipe for a classic snack of yeasted potato dough doughnuts that are soaked in cold syrup before serving dusted with cinnamon. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Cypriot Potato Doughnuts with Honey Syrup (Lokmadhes II).
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The ingredients and methods here are very easy, the tricky part comes in the preparation, as considerable practice is needed in terms of cutting the dough, frying quickly and immediately transferring the lokmadhes to the hot syrup.
As a result they are not commonly made as 'home cooking'. However, they are very popular in the mountain fairs and are sold by street vendors and in village shops all year round. The advent of deep fryers has also made these classic snacks easier to prepare.
This is a classic version made with a blend of wheat flour and mashed potatoes (this make the outside crispier). However, there is a more traditional version made with just wheat flour (see the recipe for Cypriot Doughnuts with Honey Syrup page for the recipe).
Ingredients
For the Dough:
250g plain flour
200g potatoes, boiled in their skins, peeled and mashed to a purée
1 tbsp live yeast
500ml warm water
1 tsp salt
For the Syrup:
200g sugar
250ml water
1 small cinnamon stick
120ml honey
120ml rose water
1 tbsp sugar mixed with ground cinnamon
Method:
Dissolve the yeast in 250ml of the warm water in a bowl. Add 75g of the flour and mix until smooth and creamy. Cover and set aside to rise for 60 minutes.
After this time, turn the yeast mixture into a large bowl and add the remaining flour, potato purée, 250ml water and the salt. Beat with a large wooden spoon until smooth and elastic.
Cover with a tea towel and set aside in a warm place to rise for about 120 minutes, or until doubled in volume.
In the meantime, prepare the syrup. Combine the water, honey, sugar and cinnamon in a saucepan. Heat gently until the sugar dissolves then bring to a gentle boil and cook for 10 minutes, or until the syrup begins to thicken.
Take off the heat, set aside to cool then mix in the rose water.
Heat oil in a deep fryer to 180°C. Place the ball of dough on your work table near the deep fryer. Place some of the dough in your left palm. Now slightly close your palm so that the dough is squeezed into a ball and this ball drops onto your work surface. Cut in half with a teaspoon and drop both halves into the hot oil. Cook about 10 to 12 at a time.
Whilst they are frying separate them with a large slotted spoon so that they do not clump together. As soon as the lokmadhes are golden brown transfer to a strainer to drain then cook the next batch.
Whilst the lokmadhes are still arm dip into the cold syrup. Allow to soak for a few minutes then transfer to a serving plate.
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