Middle Eastern · Dessert
Honey Dipped Fried Cookies
These are small, deep-fried dough cookies in the style of Middle Eastern loukoumades-adjacent sweets, made from a lightly leavened semolina-flour dough fried until golden and crisp outside, soft within, then dipped warm into honey syrup and finished with toasted sesame seeds.
$0
15 minsPrep
10 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
250Calories
2.6gProtein
14.8gFat
27.9gCarbs
13.1gSugar
0.8gFiber
167mgSodium
5mgChol
2.1gSat Fat
50mgPotassium
30mgCalcium
1mgIron
0mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Trappist Ale
local
Moroccan Mint Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Whisk the flour, semolina, baking powder, sugar and salt together in a bowl.
2
Stir in the melted butter and whole milk, bringing the mixture into a soft, slightly sticky dough; knead briefly for 1 minute until smooth.
3
Cover and rest the dough for 20 minutes at room temperature.
4
Divide the dough into 4 equal pieces and roll each into a small ball, then flatten slightly into a thick disc.
5
Heat the vegetable oil in a small deep pot to 160-165°C.
6
Fry the discs in batches for 3-4 minutes, turning once, until deep golden brown and cooked through.
7
Lift onto a wire rack set over a tray to drain excess oil for 2 minutes.
8
While still warm, dip each fried cookie into the warmed honey syrup, turning to coat on all sides.
9
Set the honey-dipped cookies back on the rack, scatter with toasted sesame seeds, and let the honey set for 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g All Purpose Flour, sifted
- 8g8g Semolina
- 1g1g Baking Powder
- 4g4g Sugar White
- 0.5g0.5g Salt
- 4g4g Butter, melted
- 16g16g Whole Milk
- 200g200g Vegetable Oil, for deep-frying, partial_absorption, fats
- 26g26g Honey, warmed to a thin syrup, 1
- 3g3g Sesame Seeds, toasted, 1
