Loukoumades

Loukoumades are small Greek honey doughnuts with a delicate crisp shell and a light, fluffy center. Finished with warm honey, cinnamon, and crushed walnuts, they are fragrant, sticky, and irresistibly moreish straight from the fryer.

Nutrition · per serving

524kcal

7.6gProtein

70.5gCarbs

23.8gFat

3.2gFiber

2 servings

Ingredients

10 items

Batter

plain flour120 g

instant yeast4 g

caster sugar8 g

fine salt1 g

lukewarm water135 ml

Frying

olive oil500 ml

Honey syrup and topping

honey70 g

water15 ml

ground cinnamon2 g

walnuts, finely crushed20 g

Tips

•Keep the batter sticky and looser than bread dough; a thick batter is what gives loukoumades their irregular, airy interior.
•Maintain the oil temperature between 175 and 180°C. If it drops too low, the loukoumades absorb oil; if too high, they brown before cooking through.
•A small saucepan helps you fry properly with less oil while still giving enough depth.
•For extra aroma, add a pinch of cinnamon to the honey syrup, but keep most of it for the topping so the flavor stays vivid.
•These are best served immediately and do not hold their crispness for long.

Steps

1
In a medium bowl, whisk together the plain flour, instant yeast, caster sugar, and fine salt. Pour in the lukewarm water and whisk for 1-2 minutes until you have a thick, smooth, sticky batter with no dry pockets. Cover and let it stand in a warm place until slightly puffed and bubbly; for a quick version, 15 minutes is enough, though the flavor improves with a little extra time.
120 g plain flour4 g instant yeast8 g caster sugar1 g fine salt135 ml lukewarm water
2
While the batter rests, combine the honey and water in a small pan or bowl and warm gently just until loosened and pourable; do not boil, or the honey loses some floral character. Set aside. Mix the ground cinnamon and finely crushed walnuts in a small bowl for the finishing topping.
70 g honey15 ml water2 g ground cinnamon20 g walnuts, finely crushed
3
Pour the olive oil into a small deep saucepan so it is deep enough for the loukoumades to float. Heat to 175-180°C. If you do not have a thermometer, test with a small drop of batter: it should rise quickly and sizzle steadily without darkening too fast.
500 ml olive oil
4
Stir the batter briefly to release very large air bubbles. Using two teaspoons lightly dipped in oil or water, scoop and scrape small walnut-sized portions of batter into the hot oil. Fry in 3-4 batches to avoid overcrowding. Turn them often for 3-4 minutes per batch until evenly puffed and deep golden brown; the centers should be cooked through, not pasty.
500 ml olive oil120 g plain flour4 g instant yeast8 g caster sugar1 g fine salt135 ml lukewarm water
5
Lift the loukoumades out with a slotted spoon and drain briefly on a rack or paper. While still hot, drizzle over the warm honey syrup or toss lightly to coat. Transfer to a serving plate and immediately sprinkle with the cinnamon-walnut mixture so it adheres well.
70 g honey15 ml water2 g ground cinnamon20 g walnuts, finely crushed
6
Serve at once while crisp outside and airy inside. Loukoumades are best eaten fresh, when the contrast between the crunchy shell, soft center, fragrant honey, and nuts is at its peak.

Origin & History

Loukoumades are one of Greece’s oldest sweets, with roots often traced back to honey-drenched fried doughs served in the ancient Mediterranean world. Over time they became a beloved street and festive treat across Greece, typically finished with honey and cinnamon, and sometimes nuts or sesame.

greek dessert fried honey walnut vegetarian street-food

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Steps

In a medium bowl, whisk together the plain flour, instant yeast, caster sugar, and fine salt. Pour in the lukewarm water and whisk for 1-2 minutes until you have a thick, smooth, sticky batter with no dry pockets. Cover and let it stand in a warm place until slightly puffed and bubbly; for a quick version, 15 minutes is enough, though the flavor improves with a little extra time.

120 g plain flour4 g instant yeast8 g caster sugar1 g fine salt135 ml lukewarm water

While the batter rests, combine the honey and water in a small pan or bowl and warm gently just until loosened and pourable; do not boil, or the honey loses some floral character. Set aside. Mix the ground cinnamon and finely crushed walnuts in a small bowl for the finishing topping.

70 g honey15 ml water2 g ground cinnamon20 g walnuts, finely crushed

Pour the olive oil into a small deep saucepan so it is deep enough for the loukoumades to float. Heat to 175-180°C. If you do not have a thermometer, test with a small drop of batter: it should rise quickly and sizzle steadily without darkening too fast.

500 ml olive oil

Stir the batter briefly to release very large air bubbles. Using two teaspoons lightly dipped in oil or water, scoop and scrape small walnut-sized portions of batter into the hot oil. Fry in 3-4 batches to avoid overcrowding. Turn them often for 3-4 minutes per batch until evenly puffed and deep golden brown; the centers should be cooked through, not pasty.

500 ml olive oil120 g plain flour4 g instant yeast8 g caster sugar1 g fine salt135 ml lukewarm water

Lift the loukoumades out with a slotted spoon and drain briefly on a rack or paper. While still hot, drizzle over the warm honey syrup or toss lightly to coat. Transfer to a serving plate and immediately sprinkle with the cinnamon-walnut mixture so it adheres well.

70 g honey15 ml water2 g ground cinnamon20 g walnuts, finely crushed

Serve at once while crisp outside and airy inside. Loukoumades are best eaten fresh, when the contrast between the crunchy shell, soft center, fragrant honey, and nuts is at its peak.