On the Eve of the Epiphany, loukoumades are just what the bishop ordered! But if you’re tired of the same old loukoumas, and you’d like to shake things up, then check out this exciting recipe for loukoumades stuffed with pralines, which will surely put the lou back in your loukoumas! 

 

Ingredients:

 

For the filling:

100g baker’s chocolate, chopped in pieces

100g cream

 

For the Loukoumades:

500g whole milk

20g fresh brewer’s yeast

30g sugar

5g salt

520g flour

corn oil for frying

honey for serving

 

Directions:

For the cream:

Heat up the cream and pour it over the baker’s chocolate in a mixing bowl, and mix unitl the chocolate is fully melted. Put the cream into the fridge and let it sit until it’s fully chilled. Remove from fridge and work the mixture into small balls, and place on a sheet of wax paper. Put the wax paper with the praline balls into the freezer for several hours. 

 

For the Loukoumades:

Warm up a bit of the milk and dissolve the yeast in it. Add the sugar and the salt, and mix. Pour in the rest of the milk and all of the flour, and mix well. Leave the mixture in a warm area for at least 1 hour. Taking a little bit of the dough work it smoothly around each frozen praline ball. Fry the balls in hot oil, turning them continously with a slotted spoon until golden brown. Let the loukoumades dry on a plate lined with paper towels to soak up the grease. Serve hot with honey drizzled on top.