📝 About This Recipe
Loukoumades are ancient Greek honey puffs that have become a cherished Hanukkah tradition, symbolizing the miracle of the oil with their deep-fried, golden perfection. These airy, cloud-like dough balls are crisp on the outside and tender within, soaked in a fragrant spiced honey syrup and finished with a crunch of toasted walnuts. They offer a sophisticated, aromatic alternative to traditional jelly donuts, bringing a Mediterranean warmth to your holiday table.
🥗 Ingredients
The Dough
- 1 cup Warm water (between 105-115°F)
- 1 cup Warm milk (whole milk preferred)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar (to feed the yeast)
- 3 1/2 cups All-purpose flour (sifted)
- 2 tablespoons Cornstarch (for extra crispness)
- 1/2 teaspoon Kosher salt
- 2 tablespoons Vegetable oil (for the dough mixture)
Spiced Honey Syrup
- 1 cup Honey (high-quality Greek or wildflower honey)
- 1/2 cup Water
- 1 piece Cinnamon stick (whole)
- 1 teaspoon Lemon juice (freshly squeezed)
Frying and Garnish
- 4-6 cups Vegetable oil (for deep frying)
- 1/2 cup Walnuts (finely chopped and toasted)
- 1 tablespoon Ground cinnamon (for dusting)
- 1 teaspoon Sesame seeds (optional, lightly toasted)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water, warm milk, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy and activated.
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2
Add the flour, cornstarch, salt, and 2 tablespoons of vegetable oil to the yeast mixture. Using a whisk or the paddle attachment of a mixer, beat the batter at medium speed for about 3-4 minutes until it is smooth and elastic. The batter will be much wetter and stickier than bread dough, resembling a very thick pancake batter.
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3
Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let the dough rise for about 60 minutes, or until it has doubled in size and is full of air bubbles.
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4
While the dough rises, prepare the syrup. In a small saucepan, combine the honey, 1/2 cup water, and the cinnamon stick. Bring to a gentle boil, then reduce heat and simmer for 5 minutes. Stir in the lemon juice, remove from heat, and let it cool to room temperature.
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5
In a heavy-bottomed pot or deep fryer, heat 3-4 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to ensure the temperature is accurate for even cooking.
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6
Set up a station with your risen batter, a small bowl of water to dip your spoons in, and a plate lined with paper towels.
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7
To form the loukoumades, use the traditional method: grab a handful of batter in your non-dominant hand and squeeze your fist so a small ball of dough pops out between your thumb and forefinger. Use a wet tablespoon to 'cut' the ball and drop it into the hot oil.
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8
Alternatively, use two small spoons dipped in water to scoop and drop walnut-sized portions of dough into the oil. Do not overcrowd the pot; fry about 6-8 at a time.
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9
Fry the dough balls for 2-3 minutes, using a slotted spoon to constantly turn them and push them under the oil. This ensures they develop an even, deep golden-brown color on all sides.
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10
Remove the golden puffs with a slotted spoon and place them on the paper-towel-lined plate for only 30 seconds to drain excess oil.
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11
While still hot, transfer the loukoumades to a large bowl and pour the room-temperature honey syrup over them. Toss gently to ensure every puff is thoroughly glazed.
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12
Plate the honey-soaked loukoumades immediately. Sprinkle generously with toasted walnuts and a dusting of ground cinnamon.
💡 Chef's Tips
Maintain your oil temperature at a steady 350°F; if the oil is too cold, the dough will be greasy; if too hot, the centers will remain raw. Always dip your measuring spoon in water or oil between every single ball to prevent the sticky batter from clinging to the spoon. The cornstarch is the secret ingredient for a 'glass-like' crunch that lasts longer than using flour alone. For the best texture, serve these within 15-20 minutes of frying; they are at their peak when the outside is hot-crisp and the inside is soft. If you prefer a less sweet version, you can dip only half of each ball into the syrup rather than fully submerging them.
🍽️ Serving Suggestions
Serve alongside a glass of hot, strong Nana (mint) tea to cut through the sweetness of the honey. Pair with a side of Greek yogurt drizzled with a little extra honey for a creamy contrast. For a modern twist, serve with a small bowl of warm chocolate ganache for dipping. These are excellent when followed by fresh orange slices or pomegranate seeds to cleanse the palate. Serve as the grand finale to a Hanukkah dinner featuring savory latkes and brisket.