Loukoumades
Greece's ancient honey doughnuts — light, airy yeasted dough dropped into hot oil and fried into perfectly round golden balls, drizzled with thyme honey, sprinkled with cinnamon and crushed walnuts. Known since ancient Olympic Games.
- Total
- 50 min
- Serves
- 6
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Whisk flour, yeast, sugar, salt and warm water until a smooth, sticky batter forms. It should be wetter than a bread dough — closer to a thick pancake batter. Cover and prove in a warm place for 45 minutes until doubled and bubbly.
About 5 min
Heat oil to 175°C/350°F in a deep pot.
About 11 min
Wet two spoons or use a cookie scoop. Scoop a small ball of batter (about 2 tsp) and use the second spoon to push it into the hot oil. They should be round — use the motion of the two spoons to shape them as you drop.
About 11 min
Fry 8–10 loukoumades at a time for 3–4 minutes, turning, until deeply golden all over. They puff up beautifully. Drain briefly on paper towels.
About 11 min
Pile onto a plate. Drizzle generously with warm honey. Sprinkle with cinnamon, crushed walnuts and sesame seeds.
About 11 min
Serve immediately — loukoumades must be eaten hot. The contrast of crispy shell, airy interior, sticky honey and crunchy walnuts is the entire point.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 5 g
- Carbs
- 48 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 22 g
- Sodium
- 120 mg
Contains: gluten, nuts, sesame
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Recipe by Boon Tools.