Greek Loukoumades with Honey Syrup
Loukoumades are bite-size Greek doughnuts, fried until golden and served while still hot under a glossy drizzle of honey syrup. Their charm is in the contrast: a lightly crisp shell, a soft yeasted middle, and enough cinnamon to make the honey feel warm and fragrant.
The batter is looser than a bread dough and should look thick, stretchy, and bubbly after it rises. A small spoon or oiled hand helps portion the dough into the oil without deflating it too much, and steady frying temperature keeps the loukoumades round and evenly browned.
Warm syrup goes on as soon as the dough balls come out of the fryer, so they soak up flavor without turning soggy. Chopped walnuts are traditional, but pistachios or toasted sesame seeds also work well if you want a slightly different finish.
Serve loukoumades right away, preferably on a large platter where the honey can pool around the edges. They are best fresh, but any leftovers can be rewarmed briefly in a hot oven before adding a little more honey.
Nutrition (per serving)
Directions
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1
Stir the warm water, yeast, and sugar together in a large bowl and let stand for 5 minutes, until foamy.
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2
Add the flour, salt, and olive oil, then beat with a wooden spoon for 2 to 3 minutes until the batter is smooth, sticky, and elastic.
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3
Cover the bowl and let the batter rise in a warm spot for 30 minutes, until puffy and dotted with bubbles.
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4
While the batter rises, simmer the honey, syrup water, and lemon juice in a small saucepan for 3 minutes, then keep the syrup warm.
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5
Heat the vegetable oil in a deep pot to 350°F and line a tray with paper towels.
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6
Dip a teaspoon in oil, scoop small portions of batter, and carefully drop them into the hot oil without crowding the pot.
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7
Fry the loukoumades for 3 to 4 minutes, turning often, until evenly golden brown and cooked through.
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8
Lift the dough balls onto the lined tray for 30 seconds, then transfer them to a serving platter.
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9
Drizzle generously with the warm honey syrup, sprinkle with cinnamon and walnuts, and serve immediately.
Ingredients
- Warm Water:1 cup
- Active Dry Yeast:2 1/4 teaspoons
- Granulated Sugar:2 tablespoons
- All-Purpose Flour:2 cups
- Fine Sea Salt:1/2 teaspoon
- Olive Oil:1 tablespoon
- Vegetable Oil for Frying:4 cups
- Honey:1/2 cup
- Water for Syrup:1/4 cup
- Lemon Juice:1 teaspoon
- Ground Cinnamon:1 teaspoon
- Chopped Walnuts:1/3 cup
Tips & Notes
- Keep the frying oil close to 350°F; cooler oil makes the dough greasy, while hotter oil browns the outside before the center cooks.
- Oil the spoon between scoops so the sticky batter releases more cleanly.
- For a lighter finish, drizzle the syrup at the table instead of soaking the whole batch at once.
