Loukoumades are traditional Greek donuts: small, golden spheres of yeasted dough, fried until crisp, then drenched in warm honey syrup and sprinkled with cinnamon and walnuts. This recipe delivers the classic texture contrast—shatteringly crisp outside, airy and tender inside—using a simple stand-mixer dough that comes together in about 20 minutes of active work. The honey syrup soaks into the hot donuts as they rest, creating a sticky, fragrant finish that is impossible to resist.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon (9 g) active dry yeast
- 1 teaspoon (4 g) granulated sugar
- 1/2 teaspoon (3 g) salt
- 1 cup (240 ml) warm water (110°F/43°C)
- 1 large egg, at room temperature
- 2 tablespoons (30 ml) olive oil, plus more for the bowl
- Vegetable oil for frying (about 4 cups / 960 ml)
- For the syrup: 1 cup (340 g) honey
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 cinnamon stick
- 1 strip of orange zest (about 2 inches / 5 cm)
- For garnish: 1/2 cup (60 g) chopped walnuts, 1 teaspoon ground cinnamon
Instructions
- In a small bowl, combine the warm water, 1 teaspoon sugar, and yeast. Let stand for 5–10 minutes until foamy. If it doesn’t foam, the yeast is dead—start over.
- In a large bowl or the bowl of a stand mixer, whisk together the flour and salt. Add the yeast mixture, egg, and 2 tablespoons olive oil. Mix on medium speed (or by hand with a wooden spoon) for 3–4 minutes until the dough is smooth, elastic, and slightly sticky. It should pull away from the sides of the bowl.
- Cover the bowl with plastic wrap or a damp towel. Let rise in a warm, draft-free spot for 45–60 minutes, until doubled in size.
- While the dough rises, make the syrup: combine honey, sugar, water, cinnamon stick, and orange zest in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 5 minutes, then remove from heat and discard cinnamon and zest. Keep warm.
- Heat 2 inches (5 cm) of vegetable oil in a deep, heavy pot to 350°F (175°C). Use a deep-fry thermometer.
- Punch down the risen dough. Dip a small cookie scoop or two spoons in cold water, then scoop a 1-inch (2.5 cm) ball of dough. Drop it into the hot oil. Repeat with a few more balls, but do not crowd the pot—fry in batches of 6–8.
- Fry for 2–3 minutes per side, turning once, until deep golden brown and cooked through. The donuts should float and puff up. Drain on paper towels.
- Immediately toss the hot donuts in the warm syrup (or pour syrup over them) and let them soak for 1 minute. Transfer to a serving platter.
- Repeat with remaining dough, keeping syrup warm.
- Sprinkle with walnuts and ground cinnamon. Serve warm.
Tips
- Use a cookie scoop to keep the donuts uniformly sized—this ensures even cooking. Dip the scoop in cold water between scoops to prevent sticking.
- Maintain oil temperature at 350°F (175°C). If it drops too low, the donuts absorb oil and become greasy; if too high, they burn outside and stay raw inside.
- If the dough is too sticky to handle, lightly oil your hands or the scoop, but avoid adding extra flour—it will make the donuts dense.
- Make the syrup ahead and keep it warm. Cold syrup won’t soak into the hot donuts as well.
Serving Suggestions
Serve loukoumades warm, piled on a platter with extra syrup drizzled on top. They are wonderful with a scoop of vanilla ice cream or a dollop of Greek yogurt for contrast. For a classic Greek coffee shop experience, pair them with a strong Greek coffee or a glass of cold milk.
Variations
- Chocolate: Drizzle with melted dark chocolate instead of honey syrup, and top with toasted hazelnuts.
- Salted caramel: Swap the honey syrup for a salted caramel sauce (butter, brown sugar, cream, and sea salt).
- Orange-scented: Add 1 teaspoon of orange zest to the dough and use orange juice in the syrup instead of water.
- Savory: Omit the syrup and dust with crumbled feta and fresh thyme for a savory appetizer.
Storage and Reheating
Loukoumades are best eaten within a few hours of frying. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days—they will soften, but the flavor remains. To reheat, place them in a 350°F (175°C) oven for 5–7 minutes, or in an air fryer at 350°F (175°C) for 3–4 minutes. Do not microwave, as they will become soggy.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the dough and refrigerate it after the first rise. Punch it down, cover tightly, and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes before frying.
Why didn’t my donuts puff up? The oil may not have been hot enough, or the dough was over-kneaded. Ensure the oil is at 350°F (175°C) and the dough is soft and elastic, not stiff.
Can I use instant yeast instead of active dry? Yes, use the same amount. Skip the proofing step and add the instant yeast directly to the flour, then add warm water.
What oil is best for frying? Use a neutral oil with a high smoke point, like canola, sunflower, or vegetable oil. Olive oil is not recommended for deep frying due to its lower smoke point.
Can I bake them instead of frying? Baking won’t produce the same crispy texture, but you can try baking at 375°F (190°C) for 12–15 minutes. They will be more like bread rolls—still tasty, but not traditional loukoumades.
How do I keep them crispy? Serve them immediately after tossing in syrup. If you let them sit in syrup for too long, they will become very soft. For maximum crunch, serve the syrup on the side and dip each donut.
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