Sourdough lukumades – greek dumplings or puffs

Ingredients (around 35 pieces)

• 100gr sourdough
• 20gr butter
• 90ml milk
• 1 small egg
• 225gr flour
• 35gr sugar
• pinch of salt
• honey and cinnamon (chocolate is also widely accepted!!!)

Steps

PREVIOUS NIGHT

• Combine the sourdough with 50ml of milk
• Melt the butter and add the sugar
• Before adding the butter in the sourdough check the temperature. The butter shouldn´t be too warm cause like that you would kill your sourdough. If you do not want to wait, add some milk to cool the butter (and then add less milk in the next step)
• Beat the egg in the pot that the butter was and then add it to the sourdough
• Add the 40ml of milk in the pot that the butter and the egg was in and take then add it in your sourdough
• Add the flour together with the salt
• It will be a bit sticky
• In the next hour fold the dough 3-4 times
• Let the dough rest in the fridge overnight or on the counter if your kitchen is cold enough (mine war around 18 degrees I would say and worked quite well actually)

BAKING DAY

• Place your dough on a floured surface and make small balls
• I made the balls with a shot glass (check the fotos) – each one was around 15gr
• Let them rest till they double in rising
• The oil should reach 180 degrees Celsius before you fry them.
• Fry the lukumades around half a minute maximum per side till they are golden
• When you remove all of them from the oil top them with honey and cinnamon