📝 About This Recipe
Tracing back to the ancient Olympic games where they were awarded as 'honey tokens' to victors, Loukoumades are the quintessential Greek comfort sweet. These bite-sized dough balls are deep-fried until shatteringly crisp on the outside while remaining incredibly airy and fluffy within. Bathed in a fragrant spiced honey syrup and topped with toasted walnuts, they offer a perfect harmony of floral sweetness and crunch.
🥗 Ingredients
The Yeast Starter
- 1 cup Warm water (approx 105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 tablespoon Granulated sugar
The Batter
- 2 cups All-purpose flour (sifted)
- 2 tablespoons Cornstarch (the secret for extra crispiness)
- 1/2 teaspoon Salt
- 1/2 cup Warm milk (whole milk preferred)
- 2 tablespoons Vegetable oil (for the batter)
- 4 cups Vegetable oil (for deep frying)
The Honey Syrup
- 1 cup Greek honey (Thyme honey is traditional)
- 1/2 cup Water
- 1 piece Cinnamon stick
- 1 teaspoon Lemon juice (prevents crystallization)
The Toppings
- 1/2 cup Walnuts (toasted and finely chopped)
- 1 teaspoon Ground cinnamon (for dusting)
- 1 tablespoon Sesame seeds (optional, lightly toasted)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and sugar. Let it sit for about 5-10 minutes until it becomes frothy and bubbly, indicating the yeast is active.
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2
In a large mixing bowl, sift together the flour, cornstarch, and salt. Make a well in the center of the dry ingredients.
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3
Pour the yeast mixture, warm milk, and 2 tablespoons of oil into the well. Using a wooden spoon or a stand mixer with a paddle attachment, beat the mixture vigorously for 2-3 minutes until a smooth, sticky, and elastic batter forms.
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4
Cover the bowl with a damp cloth or plastic wrap and place it in a warm, draft-free spot. Let the batter rise for 1 to 1.5 hours, or until it has doubled in size and is full of air bubbles.
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5
While the dough rises, prepare the syrup. Combine the honey, water, and cinnamon stick in a small saucepan. Bring to a boil, then simmer for 5 minutes. Stir in the lemon juice, remove from heat, and let it cool to room temperature.
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6
Heat the 4 cups of frying oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer for accuracy.
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7
Once the dough is ready, deflate it slightly with a spoon. Prepare a small bowl of water to dip your spoon in; this prevents the dough from sticking.
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8
To form the puffs traditionally, grab a handful of batter in your hand and squeeze your fist so that a small ball of dough pops out between your thumb and index finger.
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9
Scoop the dough ball with a wet teaspoon and drop it carefully into the hot oil. Repeat until the pot is full but not crowded (about 8-10 puffs per batch).
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10
Fry the loukoumades for 2-3 minutes, using a slotted spoon to push them down and turn them constantly so they brown evenly on all sides.
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11
Once they are a deep golden brown and crisp, remove them with a slotted spoon and place them on a plate lined with paper towels for just 30 seconds to drain excess oil.
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12
While still hot, transfer the puffs to a large bowl, pour the cooled honey syrup over them, and toss gently to ensure every puff is glazed.
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13
Plate the loukoumades immediately and sprinkle generously with chopped walnuts, ground cinnamon, and sesame seeds.
💡 Chef's Tips
The cornstarch is the secret to a long-lasting crunch; never skip it or the puffs will turn soft quickly. Ensure your syrup is cool and your loukoumades are hot; this temperature difference allows the syrup to soak in without making the dough soggy. If the 'fist-squeeze' method is too messy, use two small spoons or a small cookie scoop dipped in water to drop the batter. Maintain the oil temperature consistently; if the oil is too cool, the dough will absorb grease; if too hot, they will burn before cooking inside. For a chocolate twist, drizzle with melted dark chocolate or Nutella in addition to the honey.
🍽️ Serving Suggestions
Serve immediately while hot and crisp, as they are best enjoyed fresh out of the fryer. Pair with a strong, hot Greek coffee (Ellinikos Kafes) to balance the intense sweetness. A side of cold vanilla bean ice cream or Greek yogurt provides a refreshing creamy contrast. For a modern touch, serve alongside a bowl of fresh strawberries or raspberries. In Greece, these are often shared family-style in the center of the table with plenty of napkins!