📝 About This Recipe
Loukoumades are the quintessential Greek street food, tracing their lineage back to the ancient Olympic Games where they were served as 'honey tokens' to victors. These bite-sized dough balls are fried until shatteringly crisp on the outside while remaining airy and pillowy within. Drenched in a spiced honey syrup and dusted with cinnamon and toasted walnuts, they offer a perfect harmony of warmth, crunch, and floral sweetness.
🥗 Ingredients
The Dough
- 1 cup Warm Water (between 100-110°F)
- 1 cup Warm Whole Milk (between 100-110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 3 1/4 cups All-Purpose Flour (sifted)
- 2 tablespoons Cornstarch (the secret for extra crispness)
- 1/2 teaspoon Salt (fine sea salt)
- 2 tablespoons Extra Virgin Olive Oil (for the dough elasticity)
The Honey Syrup
- 1 cup Greek Honey (Thyme honey is traditional)
- 1/2 cup Water
- 1 teaspoon Lemon Juice (prevents crystallization)
- 1 piece Cinnamon Stick (whole)
Frying and Garnish
- 4 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 mixing bowl, combine the warm water, warm milk, sugar, and yeast. Whisk gently and let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In a separate bowl, whisk together the sifted flour, cornstarch, and salt.
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3
Gradually add the dry ingredients and the olive oil to the yeast mixture. Use a wooden spoon or a stand mixer with a paddle attachment to beat the mixture for about 5 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 dough rise for 60 minutes, or until it has doubled in size and shows bubbles on the surface.
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5
While the dough rises, prepare the syrup. In a small saucepan, combine the honey, 1/2 cup water, lemon juice, and the cinnamon stick.
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6
Bring the syrup to a gentle boil, then simmer for 5 minutes. Remove from heat and let it cool to room temperature; the syrup must be cool when it hits the hot dough.
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7
Heat the vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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8
Prepare a small bowl of water to dip your spoon in—this prevents the dough from sticking.
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9
The traditional method: Grab a handful of the bubbly dough in your left hand and squeeze it through your thumb and forefinger to create a small ball. Use a wet teaspoon in your right hand to 'cut' the ball and drop it into the hot oil.
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10
Fry the balls in batches (do not overcrowd) 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 sound hollow when tapped, remove them with a slotted spoon and drain briefly on paper towels for only 10-20 seconds.
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12
While still piping hot, place the loukoumades into a large bowl, drizzle generously with the cooled honey syrup, and toss well to coat.
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13
Transfer to a serving platter and immediately sprinkle with the chopped walnuts, ground cinnamon, and optional sesame seeds.
💡 Chef's Tips
Always use a thermometer to keep your oil at 350°F; if it's too cool, the dough absorbs oil and becomes greasy; if too hot, the center stays raw. Don't skip the cornstarch; it provides that signature 'glass-like' crunch that lasts longer after syruping. Ensure your yeast is fresh; if the mixture doesn't foam in Step 1, start over with new yeast. For a modern twist, you can fill a squeeze bottle with Nutella or jam and inject the centers after frying. Keep the syrup cool and the loukoumades hot for the best absorption and texture contrast.
🍽️ Serving Suggestions
Serve immediately while hot; loukoumades are best enjoyed within minutes of frying. Pair with a strong, bitter Greek coffee or an Espresso to balance the intense sweetness of the honey. Add a side scoop of kaimaki (mastic-flavored) ice cream or vanilla bean gelato for a decadent dessert. For a savory-sweet contrast, sprinkle with a little crumbled feta cheese alongside the honey. Serve in a paper cone for an authentic 'street food' experience at home.