Loukoumades – Greek Honey Doughnuts Recipe
Loukoumades are small, fluffy yeast doughnuts, fried until golden and drizzled with honey. In Greece they often appear at fairs, holidays and family gatherings, especially for children. Their flavor is reminiscent of a cross between classic doughnuts and churros, but they are lighter and more honey-forward.
Loukoumades bring a taste of a Greek festival straight to your kitchen: they are simple to make, wonderfully light, and the combination of warm dough, fragrant honey and cinnamon is irresistibly comforting.
Chef's tips
Make sure the batter is well aerated and full of bubbles before frying – this is the key to light, fluffy loukoumades. Keep the oil at a steady medium-high temperature so the doughnuts cook through without absorbing too much fat or burning on the outside.
How to serve
Serve loukoumades piled high on a platter, generously drizzled with honey and sprinkled with cinnamon and nuts. They pair beautifully with Greek coffee, strong espresso or mint tea. For a more indulgent version, add a scoop of vanilla ice cream or a dollop of thick Greek yogurt on the side.
Ingredients
- wheat flour type 450–550 - 300 g
- instant yeast one sachet - 7 g
- sugar for the dough - 2 tablespoons
- salt - 0.25 teaspoons
- water lukewarm - 250 ml
- vegetable oil for deep-frying, approximate amount - 500 ml
- honey runny - 100 ml
- cinnamon ground, for sprinkling - 0.5 teaspoons
- walnuts chopped, optional - 3 tablespoons
Preparation
- Put the flour, yeast, sugar and salt into a bowl and mix with a spoon.
- Gradually pour in the lukewarm water, mixing with a spoon or whisk until you get a thick, pourable batter, slightly thinner than pancake batter. Keep mixing for another 2–3 minutes so the batter is smooth and lump-free.
- Cover the bowl with plastic wrap or a kitchen towel and leave in a warm place for about 45–60 minutes, until the batter has clearly risen and is full of air bubbles.
- Heat the oil in a pot or deep frying pan to about 170–180°C. If you don’t have a thermometer, drop in a small piece of batter – it should immediately float to the surface and start frying, but not burn.
- Before shaping the doughnuts, dip a spoon in a glass of water so the batter doesn’t stick. Scoop up small portions of batter (about the size of a walnut) and gently slide them into the hot oil, using a second spoon to help.
- Fry the doughnuts in batches for 3–4 minutes, turning them from time to time, until golden and crisp on all sides. Don’t add too many at once so the oil temperature doesn’t drop too much.
- Remove the fried loukoumades with a slotted spoon onto a plate lined with paper towels to drain excess oil.
- Gently warm the honey in a small saucepan or in the microwave so it becomes more fluid. Drizzle it over the still-warm doughnuts, then sprinkle with cinnamon and chopped nuts.
Storage
Loukoumades są najlepsze w dniu smażenia, kiedy są chrupiące. Następnego dnia będą bardziej miękkie, ale wciąż smaczne. Przechowuj je w temperaturze pokojowej pod przykryciem do 1 dnia lub w lodówce do 2 dni i odśwież w piekarniku przez kilka minut.
