Loukoumades are golden, pillowy Greek doughnuts, deep-fried until crisp outside and airy inside, then drenched in honey syrup and sprinkled with cinnamon and walnuts. These bite-sized puffs are a beloved Greek dessert, often served at festivals and family gatherings. This recipe uses a yeast-risen batter that is surprisingly simple to make and yields irresistibly light, honey-sweet fritters.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (12 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 tablespoon (15 ml) olive oil, plus more for the bowl
- Vegetable oil for deep-frying (about 4 cups / 960 ml)
- 1 cup (240 ml) honey
- 1/2 cup (120 ml) water
- 1 cinnamon stick (optional)
- 1 teaspoon lemon juice
- Ground cinnamon for dusting
- 1/2 cup (60 g) chopped walnuts (optional)
Instructions
- Make the syrup: In a small saucepan, combine the honey, 1/2 cup water, and cinnamon stick (if using). Bring to a gentle simmer over medium heat, then reduce to low and cook for 5 minutes. Stir in lemon juice and keep warm.
- Activate the yeast: In a large bowl, stir the warm water, yeast, and sugar together. Let stand for 5–10 minutes until frothy. If it doesn’t foam, the yeast is inactive; start over with fresh yeast.
- Make the batter: Add the flour, salt, beaten egg, and olive oil to the yeast mixture. Whisk until smooth; the batter will be thick but slightly sticky. Cover the bowl with plastic wrap or a clean towel and let rise in a warm spot for 45–60 minutes, until doubled in volume.
- Heat the oil: Pour vegetable oil into a deep, heavy pot to a depth of about 2 inches (5 cm). Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer.
- Shape and fry: Dip a spoon in the hot oil to prevent sticking. Scoop a rounded teaspoon of batter and use a second spoon to push it into the oil. Fry in batches of 5–6 puffs, turning occasionally, until deep golden brown all over, about 2–3 minutes per batch. Do not overcrowd; keep oil temperature steady.
- Drain and soak: Remove loukoumades with a slotted spoon and drain briefly on paper towels. While still warm, drop them into the warm honey syrup, toss to coat, and remove immediately. Place on a serving platter.
- Finish and serve: Dust generously with ground cinnamon and sprinkle with walnuts if desired. Serve warm.
Tips
- Batter consistency: The batter should be thicker than pancake batter but thinner than cookie dough. If it’s too thick to drop from a spoon, add a teaspoon of warm water at a time.
- Oil temperature: Use a thermometer; if the oil is too hot, the puffs burn outside and stay raw inside; if too cool, they absorb oil and become greasy.
- Shaping: For rounder puffs, wet your hands and roll small balls of batter between your palms before dropping into oil. But the classic rustic spoon-drop method is fine.
- No yeast? You can substitute 1 teaspoon baking powder for the yeast, but the texture will be denser and less airy; skip the rising time.
Serving Suggestions
Serve loukoumades warm, drizzled with extra honey and a sprinkle of cinnamon. They pair beautifully with Greek coffee or a scoop of vanilla ice cream. For a modern twist, add a dollop of Greek yogurt on the side.
Variations
- Chocolate drizzle: Melt dark chocolate and drizzle over the finished puffs instead of honey syrup.
- Orange-scented: Add 1 teaspoon orange zest to the batter and use orange juice instead of lemon in the syrup.
- Savoury version: Omit the honey syrup and top with crumbled feta and a sprinkle of oregano for a savoury appetizer.
Storage and Reheating
Loukoumades are best eaten fresh, but leftovers can be stored in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 5 minutes, or in an air fryer at 350°F (175°C) for 2–3 minutes. Do not refrigerate, as they become soggy.
Frequently Asked Questions
Why didn’t my batter rise? The yeast may be expired, or the water was too hot (above 120°F / 49°C) and killed it. Always check the temperature and test the yeast with a pinch of sugar.
Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it overnight after the first rise. Let it come to room temperature for 30 minutes before frying.
How do I keep them crispy? Serve immediately after coating in syrup. If you coat too far ahead, they become soft. Keep syrup warm and dip just before serving.
Can I bake them instead of frying? Baking won’t give the same crispy exterior, but you can try baking at 400°F (200°C) for 10–12 minutes, brushing with oil first. They will be more like mini muffins.
What oil is best for frying? Use a neutral oil with a high smoke point, like canola, sunflower, or vegetable oil. Olive oil can be used but imparts a stronger flavor and has a lower smoke point.
Can I freeze them? Freeze uncoated, fried loukoumades in a single layer, then transfer to a zip-top bag for up to 1 month. Reheat in the oven and coat with syrup after reheating.
Related
- Pfannkuchen Boot Rotterdam: Dutch Pancake Boat Recipe
- Pfannkuchen im Airfryer: Easy German Pancakes
- Pfannkuchen in English: German Pancake Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).