This recipe provides instructions for making Loukoumades, the beloved Greek honey doughnuts. These are light, airy, and golden-brown puffs of fried dough that are traditionally drenched in a sweet honey syrup, often sprinkled with cinnamon and chopped nuts. Loukoumades are a popular street food and dessert in Greece, enjoyed warm and fresh. The dough is typically yeast-based, resulting in a soft and fluffy interior once fried. It’s made with simple ingredients like flour, yeast, water or milk, a touch of sugar and salt, and sometimes a bit of olive oil. The key to their characteristic light texture is often a longer proofing time for the dough. The doughnuts are formed into small balls or irregular shapes and then deep-fried until they turn a beautiful golden brown and become crispy on the outside while remaining soft and airy inside. Immediately after frying, while they are still hot, the loukoumades are generously soaked in a warm honey syrup. This syrup is usually made with honey, sugar, water, and sometimes a hint of lemon juice or orange zest for added flavor. The warm doughnuts readily absorb the sweet syrup, making them incredibly moist and delicious. Finally, they are traditionally sprinkled with ground cinnamon and chopped walnuts, although other toppings like sesame seeds or a drizzle of melted chocolate are also popular variations. Loukoumades are best enjoyed fresh and warm, making them a perfect treat for gatherings, celebrations, or simply as a sweet indulgence. Their unique texture and the combination of crispy exterior, fluffy interior, and sweet honey syrup make them an irresistible Greek delicacy. The top image shows a plate piled high with golden-brown, round doughnuts that are coated in a sugary glaze. The doughnuts are nestled together on a white plate with some of the glaze pooled at the bottom. The bottom image shows a close-up of the doughnuts, with one doughnut torn open to reveal a light and airy interior. The sugary coating appears slightly crystallized.
The texture of Loukoumades is characterized by a crispy and golden-brown exterior that gives way to an incredibly light, airy, and fluffy interior, all soaked in a warm, syrupy glaze.
The flavor profile is a delightful combination of the slightly yeasty and subtly sweet fried dough, drenched in a rich and aromatic honey syrup (often with hints of citrus), and complemented by the warm spice of cinnamon and the nutty crunch of walnuts.
Loukoumades are light, airy Greek honey doughnuts that are deep-fried until golden brown, soaked in a sweet honey syrup, and typically sprinkled with cinnamon and chopped nuts.
The preparation involves making a yeast-based dough, allowing it to rise, frying small portions of the dough until golden brown, and then soaking them in a warm honey syrup and topping with cinnamon and nuts.
Ingredients:
For the Doughnuts:
- 1 ½ cups lukewarm water (about 105-115°F / 40-46°C)
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 2 cups all-purpose flour, plus more for dusting
- ½ teaspoon salt
- 1 tablespoon olive oil (plus more for frying)
For the Honey Syrup:
- ¾ cup honey
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon lemon juice or orange zest (optional)
For Topping:
- Ground cinnamon
- Chopped walnuts (or other nuts, such as pistachios or sesame seeds)
- Powdered sugar (optional)
Equipment:
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Clean kitchen towel
- Deep pot or Dutch oven
- Slotted spoon
- Paper towels
- Small saucepan (for syrup)
- Serving plate
Instructions:
- Activate the Yeast: In a large mixing bowl, combine the lukewarm water and granulated sugar. Sprinkle the active dry yeast over the top and let it stand for 5-10 minutes until foamy, indicating that the yeast is active.
- Make the Dough: Add the flour and salt to the bowl with the yeast mixture. Stir with a wooden spoon or spatula until a shaggy dough forms. Stir in the 1 tablespoon of olive oil.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. The dough will be quite soft and slightly sticky.
- First Rise: Lightly oil the mixing bowl and place the dough in it, turning to coat. Cover the bowl with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Prepare the Honey Syrup: While the dough is rising, make the honey syrup. In a small saucepan, combine the honey, granulated sugar, and water. Bring the mixture to a simmer over medium heat, stirring until the sugar is dissolved. Once simmering, reduce the heat to low and let it simmer gently for about 5-7 minutes, or until slightly thickened. If using, stir in the lemon juice or orange zest during the last minute of simmering. Remove from heat and keep warm.
- Second Rise: Once the dough has doubled, gently punch it down to release the air. Cover the bowl again and let it rise for another 30-45 minutes. This second rise contributes to the light texture of the loukoumades.
- Heat the Oil: While the dough is rising for the second time, heat about 2-3 inches of olive oil (or other neutral oil) in a deep pot or Dutch oven over medium heat to around 350-375°F (175-190°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, the oil is ready when a small piece of dough dropped in it turns golden brown in about 30-45 seconds.
- Shape and Fry the Doughnuts: Lightly flour your hands. Gently take small portions of the dough (about the size of a walnut or a little larger) and carefully drop them into the hot oil. You can also use two lightly oiled spoons to shape the dough into small balls or irregular shapes as you drop them into the oil. Work in batches, being careful not to overcrowd the pot, as this will lower the oil temperature and result in greasy doughnuts.
- Fry Until Golden: Fry the loukoumades for 2-3 minutes, turning them frequently with a slotted spoon, until they are golden brown and crispy on all sides.
- Drain Excess Oil: Once cooked, remove the loukoumades from the oil with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
- Soak in Honey Syrup: While the loukoumades are still hot, transfer them to a bowl with the warm honey syrup. Gently toss them to ensure they are evenly coated in the syrup. Let them soak for a few minutes.
- Serve: Transfer the syrup-soaked loukoumades to a serving plate. Sprinkle generously with ground cinnamon and chopped walnuts. You can also dust with powdered sugar if desired. Serve immediately and enjoy warm.
Tips for Success:
- Water Temperature: Ensure the water for activating the yeast is lukewarm, not too hot or too cold, for the yeast to work properly.
- Soft Dough: The dough will be soft and slightly sticky, which contributes to the light texture. Don’t add too much extra flour while kneading.
- Second Rise: The second rise is important for achieving the characteristic airy texture of loukoumades. Don’t skip it.
- Oil Temperature: Maintain the oil temperature within the recommended range for even cooking and to prevent the doughnuts from becoming greasy or burning.
- Don’t Overcrowd: Fry the doughnuts in batches to maintain the oil temperature and ensure they cook properly.
- Soak While Hot: Soaking the hot doughnuts in the warm syrup allows them to absorb the sweetness effectively.
- Serve Fresh: Loukoumades are best enjoyed fresh and warm.
Enjoy these delicious homemade Loukoumades! Kali Orexi! (Good appetite!)