Dessert
Loukoumades with Honey
About this dish
Loukoumades are Greece's answer to the doughnut: crisp golden orbs of yeasted dough, fried until airy and light, then drenched in fragrant Greek honey and dusted with cinnamon and walnuts. This recipe delivers the authentic texture and flavor from my family's kitchen, proving that the simplest ingredients—flour, yeast, water, and a little patience—can create something truly magical.
Serve them warm for a taste of Athenian street food at home.
Ingredients
UK and US measurements are both included for every recipe.
All-purpose flour
grain250 g (about 2 cups)
Imperial measurement: 2 cups
Active dry yeast
other1 packet (7 g or 2 1/4 tsp)
Imperial measurement: 2 1/4 teaspoons
Lukewarm water
liquid240 ml (1 cup)
Imperial measurement: 1 cup
Sugar
other1 tablespoon
Salt
spice1/2 teaspoon
Vegetable oil for frying
fatabout 500 ml (2 cups), for frying
Imperial measurement: 2 cups
Greek honey
other1/2 cup
Water for syrup
liquid1/4 cup
Ground cinnamon
spice1 teaspoon
Chopped walnuts
other1/2 cup
Method
Activate the yeast
5 minIn a small bowl, dissolve the yeast and sugar in the lukewarm water. Let it sit for about 5 minutes until frothy, proving the yeast is alive.
Make the batter
1.5-2 hoursIn a large bowl, combine the flour and salt. Pour in the yeast mixture and whisk until you have a smooth, thick batter. It should be like a very thick pancake batter. Cover with a clean towel and let rise in a warm place for about 1.5 to 2 hours, until doubled in volume and bubbly.
Heat the oil
10 minFill a deep, heavy-bottomed pot with about 2 inches of vegetable oil. Heat to 170°C (340°F). Test by dropping a small amount of batter: it should sizzle and rise to the surface immediately.
Prepare the honey syrup
5 minWhile the oil heats, combine the honey and water in a small saucepan. Warm over low heat just until thinned, but do not boil. Keep warm.
Fry the loukoumades
10-15 minUsing a small cookie scoop or spoon, drop spoonfuls of the batter into the hot oil. Fry in batches, turning occasionally with a slotted spoon, until golden brown on all sides, about 2-3 minutes per batch. Drain on paper towels.
Coat and serve
5 minWhile still warm, drizzle the loukoumades generously with the honey syrup. Sprinkle with cinnamon and, if desired, chopped walnuts. Serve immediately.
Equipment
- Large bowl
- Whisk
- Deep pot for frying
- Slotted spoon
- Cookie scoop or spoon
- Paper towels
Nutrition facts
Tips
- The batter should be thick enough to drop from a spoon but not stiff, add a tablespoon of water at a time if needed.
- Keep the oil at a steady 170°C (340°F) to ensure the loukoumades cook through without burning.
- For best texture, serve immediately after coating, they lose their crispness quickly.
- You can substitute other nuts like pistachios or almonds for walnuts.
Serving suggestions
- Serve warm as a dessert with strong Greek coffee or as a street-food snack. They are also wonderful with a scoop of vanilla ice cream if you want to be extra indulgent.
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Recipe by
Andreas Karagiannis
Specialises in Greek cuisineAndreas is a souvlaki expert. He marinates meat for exactly 24 hours. Not 23. Not 25.
Describe yourself in three words: Stubborn, precise, grill-obsessed.