📝 About This Recipe
Loukoumades are the crown jewel of Greek street food, consisting of airy, golden-fried dough puffs bathed in aromatic honey syrup. These ancient treats date back to the first Olympic Games, where they were awarded to victors as 'honey tokens.' Each bite delivers a satisfying crunch that yields to a soft, pillowy center, perfectly complemented by toasted sesame seeds and warm cinnamon.
🥗 Ingredients
The Dough (The Batter)
- 2 cups All-purpose flour (sifted)
- 1/2 cup Cornstarch (provides extra crunch)
- 1 packet Active dry yeast (approx. 2 1/4 tsp)
- 1 1/2 cups Warm water (between 100-110°F)
- 1 tablespoon Honey (to feed the yeast)
- 1/2 teaspoon Salt (fine sea salt)
- 2 tablespoons Vegetable oil (for the batter)
The Honey Syrup
- 1 cup Greek honey (high quality Thyme honey is best)
- 1/2 cup Water
- 1/2 cup Sugar (granulated)
- 1 teaspoon Lemon juice (prevents crystallization)
- 1 piece Cinnamon stick (whole)
For Frying & Garnish
- 4 cups Neutral oil (Vegetable or Canola for deep frying)
- 1 tablespoon Ground cinnamon (for dusting)
- 1/2 cup Walnuts (finely chopped)
- 1 tablespoon Toasted sesame seeds (optional)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and 1 tablespoon of honey. Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl, combine the sifted flour, cornstarch, and salt. Make a well in the center.
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3
Pour the yeast mixture 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 about 3-5 minutes. The batter should be thicker than pancake batter but thinner than bread dough; it should be elastic and sticky.
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4
Cover the bowl with plastic wrap and a warm towel. Let the dough rise in a warm, draft-free spot for at least 60 minutes, or until it has doubled in size and shows small bubbles on the surface.
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5
While the dough rises, prepare the syrup. Combine the water, sugar, honey, and cinnamon stick in a small saucepan. Bring to a boil, then simmer for 5 minutes. Stir in the lemon juice and remove from heat to cool completely.
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6
Heat the frying oil in a deep pot over medium-high heat until it reaches 350°F (175°C). Use a candy thermometer to ensure accuracy.
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7
Prepare a small bowl of water and a teaspoon. You will use the water to dip the spoon so the dough doesn't stick.
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8
Punch down the risen dough. To form the loukoumades, grab a handful of dough in your non-dominant hand and squeeze it through your thumb and index finger to create a small ball (about the size of a walnut).
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9
Use the wet teaspoon to 'cut' the dough ball and drop it carefully into the hot oil. Repeat until you have about 6-8 balls in the pot, being careful not to overcrowd.
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10
Fry 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 crispy, remove them with a slotted spoon and place them on a plate lined with paper towels for only 30 seconds to drain excess oil.
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12
While still hot, transfer the fried balls into the room-temperature syrup. Toss them for 10-20 seconds to coat thoroughly.
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13
Place the honey-soaked loukoumades on a large platter. Sprinkle generously with ground cinnamon, chopped walnuts, and toasted sesame seeds.
💡 Chef's Tips
Ensure your syrup is cool and your loukoumades are hot for the best absorption and texture. Don't skip the cornstarch; it's the secret ingredient that keeps the exterior crispy even after being soaked in honey. If the dough is too runny, add a tablespoon of flour at a time; if it's too stiff, add a splash of warm water. Keep a steady oil temperature; if the oil is too hot, they will be raw inside, and if too cool, they will absorb too much oil and become greasy.
🍽️ Serving Suggestions
Serve immediately while warm alongside a cup of strong, bitter Greek coffee to balance the sweetness. Pair with a side of creamy vanilla bean gelato for a modern 'hot and cold' dessert experience. For a chocolate twist, drizzle with melted dark chocolate or Nutella in addition to the honey. Enjoy as a festive brunch item with a glass of chilled Moscato or a light sparkling wine.