Authentic Greek Loukoumades (12 pcs)
Light, airy, and impossibly fluffy Greek doughnut balls, deep-fried to a perfect golden brown. They are traditionally drenched in warm honey syrup, sprinkled with cinnamon, and topped with crushed walnuts. This recipe delivers that iconic crisp exterior and pillowy-soft interior that defines this beloved dessert.
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Equipment
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 tsp instant yeast or active dry yeast (see note)
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1 cup warm water about 110°F (43°C)
- 2 tbsp olive oil plus more for greasing
- Vegetable or Canola Oil for deep frying
- 1/2 cup honey Greek thyme honey is ideal
- 1/2 tsp ground cinnamon for sprinkling
- 1/4 cup walnuts finely chopped
- 1 tbsp sesame seeds toasted (optional)
Instructions
- Activate the Yeast (if using Active Dry): In a small bowl, combine the warm water (110°F is ideal - warm to the touch but not hot), sugar, and active dry yeast. Stir and let it sit for 5-10 minutes until it becomes foamy. If using instant yeast, you can skip this step and add it directly to the dry ingredients.
- Make the Dough: In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, instant yeast (if using), and salt. Pour in the yeast mixture (or warm water + sugar for instant yeast) and the 2 tbsp of olive oil. Mix on low speed until combined, then increase to medium speed and knead for 5-7 minutes. The dough will be very soft, smooth, and slightly sticky, resembling a thick batter more than a traditional bread dough.
- First Rise: Grease a large bowl with olive oil. Place the soft dough into the bowl, turning it once to coat it in oil. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free area to rise for 60-90 minutes, or until the dough has doubled in size and is filled with air bubbles.
- Heat the Oil and Prepare Toppings: Towards the end of the rise time, pour frying oil into a heavy-bottomed pot to a depth of about 3 inches. Heat over medium heat to 350-365°F (175-185°C). Use a thermometer for accuracy; this is crucial. In a small saucepan, gently warm the honey over low heat until it becomes runny. Prepare your toppings (chop walnuts, etc.).
- Shape the Dough: Once risen, DO NOT PUNCH THE DOUGH DOWN. You want to preserve all the air bubbles. Gently scoop the dough with a small, lightly oiled ice cream scoop or a wet tablespoon. Have a small bowl of water nearby to wet your fingers and tools to prevent sticking. Carefully slide the dollops of dough directly into the hot oil.
- Fry to Perfection: Fry in batches of 4-5 to avoid overcrowding and dropping the oil temperature. Fry for 2-3 minutes, turning them frequently with a spider strainer or slotted spoon, until they puff up and become a deep, uniform golden brown on all sides.
- Drain: Remove the loukoumades from the oil and let them drain on a wire rack set over a baking sheet for a minute. Draining on a rack keeps them crispier than draining on paper towels, which can make them soggy.
- Soak and Serve Immediately: While still hot, place the loukoumades in a wide bowl. Drizzle generously with the warm honey, ensuring each one is coated. Sprinkle immediately with ground cinnamon and your chosen toppings like chopped walnuts and sesame seeds. Serve instantly while they are warm, crisp, and fluffy.
Notes
🔹️Yeast Note: Instant yeast does not need to be proofed and can be mixed directly with the dry ingredients. Active dry yeast MUST be proofed in liquid first to ensure it's active.
🔹️Temperature is Key: The oil must be at 350-365°F (175-185°C). If it's too cool, the loukoumades will absorb oil and be greasy. If it's too hot, they will brown too quickly on the outside while remaining raw inside.
🔹️Handling the Dough: The dough is very sticky. Resist the urge to add more flour. Use well-oiled or wet hands and tools to handle it. This high-hydration dough is the secret to their airy interior.
🔹️Topping Variations: Serve with your choice of two toppings. Classic: Honey & Cinnamon. Nutty: Chopped Walnuts & Sesame Seeds. Decadent: Melted Chocolate Sauce & Chopped Hazelnuts. Festive: Nutella & Powdered Sugar. Fruity: Strawberry Compote & Whipped Cream.
🔹️Make-Ahead: The dough can be made and left to rise slowly in the refrigerator overnight. Let it come to room temperature for 30 minutes before frying.
Nutrition
Calories: 320kcalCarbohydrates: 52gProtein: 5gFat: 11gSaturated Fat: 1gSodium: 150mgPotassium: 80mgFiber: 2gSugar: 22gCalcium: 2mgIron: 10mg