Print

Easy Loukoumades Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 54 reviews

This recipe for Easy Loukoumades captures the essence of the traditional Greek honey donuts with a simple and approachable method. These light, airy fried dough balls are soaked in a luscious honey syrup and topped with crushed nuts, cinnamon, and powdered sugar for a perfect sweet treat that’s crispy on the outside and fluffy inside.

Ingredients

For the Loukoumades

  • 1 cup lukewarm water
  • 2 tablespoons sugar
  • 2 tablespoons active dry yeast
  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 cup lukewarm milk
  • 3 tablespoons extra virgin olive oil
  • oil for frying (grapeseed oil recommended)
  • 1/3 cup crushed nuts (walnuts, cashews, or pistachios; combination of walnuts and cashews used)
  • ground cinnamon (to serve)
  • powdered sugar (to serve)

For the Syrup

  • 1 cup water
  • 1 cup honey
  • 1 cup sugar

Instructions

  1. Activate the yeast: In a large bowl, mix the lukewarm water, sugar, and active dry yeast. Set aside for 10 minutes until the yeast foams and bubbles, indicating it is active.
  2. Make the dough: Add flour, cornstarch, lukewarm milk, and olive oil to the yeast mixture. Stir with a wooden spoon until combined, then knead the dough for about 5 minutes until smooth and elastic.
  3. Let the dough rise: Cover the bowl tightly with plastic wrap and place it in a warm spot. Allow it to rise undisturbed for 1 hour until it has doubled in size.
  4. Prepare honey syrup: While the dough rises, combine water, honey, and sugar in a small saucepan. Bring to a boil, then reduce heat and simmer gently for about 20 minutes until slightly thickened. Remove from heat and let cool.
  5. Shape the loukoumades: Once the dough has risen, punch it down to release air. Lightly oil your hands to prevent sticking, then form small, golf ball–sized dough balls and arrange them on a large tray. This should yield about 40 to 60 small donuts.
  6. Heat oil for frying: Fill a small saucepan halfway with grapeseed oil and heat over medium heat until the oil bubbles and reaches approximately 325°F (160°C).
  7. Fry the loukoumades: Using an oiled spoon, carefully add a few dough balls to the hot oil without overcrowding. Fry for 2-3 minutes, turning occasionally to achieve an even golden brown color on all sides.
  8. Drain and syrup dunk: Remove the loukoumades with a slotted spoon and let them drain on a paper towel–lined tray briefly. While still hot, dunk them into the cooled honey syrup, tossing gently to coat evenly.
  9. Serve: Place the syrup-soaked loukoumades on a serving platter. Drizzle with additional syrup if desired. Sprinkle generously with crushed nuts, ground cinnamon, and powdered sugar for finishing touches.

Notes

  • Ensure the water and milk are lukewarm (around 100–110°F) to properly activate the yeast without killing it.
  • Do not overcrowd the frying pan to prevent the oil temperature from dropping.
  • You can substitute grapeseed oil with another neutral oil with a high smoke point, like vegetable or canola oil.
  • The syrup can be made in advance and stored in the refrigerator; warm slightly before dipping the loukoumades.
  • For a vegan version, substitute honey with maple syrup or agave nectar and use plant-based milk.

Find it online: https://deliciousyum.com/easy-loukoumades-recipe/