Loukoumades are golden, pillowy Greek doughnuts drenched in honey syrup and topped with cinnamon and walnuts. These bite-sized treats have been enjoyed in Greece for centuries, and this recipe delivers a light, airy interior with a crisp exterior, thanks to a simple yeast-based batter. They’re surprisingly easy to make at home and are perfect for sharing with a crowd.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 1 tablespoon (9 g) active dry yeast
- 1 teaspoon (4 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon (3 g) fine salt
- 1 large egg, at room temperature
- 1 tablespoon (15 ml) olive oil, plus more for the bowl
- Vegetable oil, for deep frying (about 4 cups / 960 ml)
- For the honey syrup:
- 1 cup (240 ml) honey
- 1/2 cup (120 ml) water
- 1 cinnamon stick
- 1 teaspoon (5 ml) fresh lemon juice
- For serving: ground cinnamon, chopped walnuts or pistachios
Instructions
- In a medium bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy. If it doesn’t foam, the yeast is inactive—start over.
- In a large bowl, whisk together the flour and salt. Add the yeast mixture, egg, and olive oil. Stir with a wooden spoon until a sticky, thick batter forms. Beat for 2–3 minutes until smooth and elastic.
- Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1 hour, or until doubled in volume and bubbly.
- While the batter rises, make the syrup: In a small saucepan, combine honey, water, and cinnamon stick. Bring to a simmer over medium heat, then reduce to low and cook for 5 minutes. Remove from heat, stir in lemon juice, and set aside to cool slightly.
- Heat 2 inches (5 cm) of vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Line a plate with paper towels.
- Stir the risen batter gently to deflate it. Using a small cookie scoop or two spoons, drop rounded teaspoons of batter into the hot oil. Do not overcrowd—fry in batches of 6–8.
- Fry for 2–3 minutes per side, turning once, until deep golden brown and puffed. The internal temperature of the dough should reach 190°F (88°C) if checked with a thermometer, but visual cues are reliable here.
- Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
- While still warm, toss the loukoumades in the honey syrup (or drizzle it over). Sprinkle with cinnamon and nuts. Serve immediately.
Tips
- Yeast freshness: Always proof the yeast in warm water with sugar. If it doesn’t foam, your yeast is dead—replace it. Water that’s too hot (above 120°F/49°C) will kill the yeast.
- Batter consistency: The batter should be sticky and thick, like a very wet dough. If it’s too stiff, add a tablespoon of warm water at a time. Too thin, and the puffs will be flat.
- Oil temperature: Use a deep-fry thermometer. If the oil is too hot, the outside burns before the inside cooks; if too cool, they absorb oil and become greasy. Keep it at 350°F (175°C).
- Substitutions: For a dairy-free version, use water instead of milk (this recipe already uses water). Gluten-free all-purpose flour blends work, but the texture will be denser. You can also use maple syrup instead of honey for a different flavor.
Serving Suggestions
Serve loukoumades warm, right after frying, so they stay crisp. They’re traditionally eaten as a street snack or dessert, often with Greek coffee or tea. For a decadent twist, add a scoop of vanilla ice cream or a dollop of Greek yogurt on the side. They also pair well with fresh berries or a sprinkle of sesame seeds.
Variations
- Chocolate glaze: Instead of honey syrup, dip the puffs in melted dark chocolate and top with sea salt.
- Orange-scented: Add 1 teaspoon of orange zest to the batter and use orange juice instead of lemon in the syrup.
- Savory loukoumades: Omit the syrup and top with crumbled feta, thyme, and a drizzle of olive oil for a savory appetizer.
- Spiced syrup: Add a star anise or a few cloves to the honey syrup while simmering for extra warmth.
Storage and Reheating
Loukoumades are best eaten immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. They will soften, but that’s normal. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through. Do not microwave, as they’ll become soggy. The syrup can be stored separately in the fridge for up to 2 weeks.
Frequently Asked Questions
Can I make the batter ahead of time? Yes, you can prepare the batter and let it rise in the refrigerator overnight. Bring it to room temperature for 30 minutes before frying.
Why are my loukoumades doughy inside? This usually means the oil is too hot or the puffs are too large. Keep the oil at 350°F (175°C) and use small, teaspoon-sized drops. Also, make sure the batter is fully risen before frying.
Can I bake them instead of frying? Baking won’t give the same crisp texture, but you can bake them at 400°F (200°C) for 10–12 minutes, brushing with oil halfway. They’ll be more like bread rolls.
What oil is best for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or sunflower oil. Olive oil can be used but has a lower smoke point and a distinct flavor.
How do I keep them warm for a party? Keep them in a warm oven (200°F / 95°C) on a baking sheet, uncovered, for up to 30 minutes. Toss them in syrup just before serving to avoid sogginess.
Can I freeze the unbaked batter? Yes, freeze the batter in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature and fry as directed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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