I’m sure most of you know Lara. She is a Seattle based writer and food photographer who also conducts photography workshops, blogs at Cook Eat, and runs Still Life With: on Flickr. Sometime back I was happy to test some recipes for Lara Ferroni’s Doughnuts book. Her book has just been published and, in a very sweet thank you gesture, she sent me a signed copy of her book.
A small book full of easy, well presented recipes and lovely photographs, this is something I’d recommend if you love doughnuts. There are recipes for traditional favourites like Sour Cream doughnuts and Raised doughnuts, and unusual varieties like Crème Brûlée, Red Velvet, German Chocolate and PBJ doughnuts! Oh, and a variety of interesting glazes to top them with. There are also vegan and gluten-free doughnuts in the book.
It really seems to be a season for doughnuts. I just made some doughnuts as a Daring Baker and then Lara’s book comes in the mail. I had tested a few vegan doughnut recipes from her book, and though we thoroughly enjoyed them, I forgot to take pictures of them to use for a post. Well, it must have been for the best because it means I made another batch of doughnuts just for the pictures. The bonus, of course, was that we got to eat them too!
Honestly speaking, deep-fried sugary doughnuts are the last thing my heart and waist need, but who can resist them? Very few people it seems, considering that every corner of the world has its own version of doughnuts. Today I’m posting the Loukoumades that I tested for Lara, whose recipe is reproduced here with her permission. She says she first came across these Cypriot doughnuts in Tessa Kiros’ book, Falling Cloudberries.
I went looking for more information about these “honey puffs” as they’re also called, and found that Loukoumades (then known as honey tokens) were one of the earliest prizes awarded to winners, along with the olive wreaths, in the ancient Greek Olympic Games!
These fried puffs of dough are crisp on the outside and spongy on the inside. They’re rather uninspiring on their own, but dip them in the tangy honey cinnamon syrup and top them with toasted sesame seeds or chopped walnuts, and you have a “honey puff” that is worthy of becoming an addiction.
Lara recommends the use of a stand mixer. I don’t have one so I used a wooden spoon and a stainless steel bowl.