Loukoumades

Name: Loukoumades
Prep time: 100 min
Cook time: 15 min
Yield: 10 to 12 servings
Cuisine: Greek Menu
Ingredients: All-purpose Flour — 1 kg; Active Dry Yeast — 2 packets; Lukewarm Milk — 240 ml; Lukewarm Water — 600 ml; Sugar — 1 tbsp; Vanilla Extract — 1 tsp; Sea Salt — 1 tsp; Canola Oil — For frying; Sugar — 400 g; Water — 240 ml; Greek Honey — 170 g; Cinnamon Stick — 1

These traditional Greek loukoumades are light, airy doughnut balls that are deep-fried until golden and then immediately drenched in a fragrant, honey-infused syrup. Dusted generously with ground cinnamon and often finished with a sprinkling of nuts, these addictive, syrup-soaked treats offer a spectacular textural contrast between the crisp, fried exterior and the fluffy, tender dough, making them the ultimate crowd-pleasing dessert for any gathering.

Cuisines

Cooking Instructions

Preparation: 100 minutes
Cooking: 15 minutes

Servings: 10 to 12

Notes:

The syrup is a crucial element and should be prepared in advance; ensure it is completely cool before dunking the hot, freshly fried doughnuts, which allows the syrup to soak into the dough without making it overly soggy.

Achieving the correct dough consistency is vital; use a small ice cream scoop or two spoons dipped in water to shape the doughnuts, as the water prevents the dough from sticking and helps create perfectly round, uniform balls.

While traditional loukoumades are often served with cinnamon and nuts, they are highly customisable; consider adding chopped walnuts for extra crunch or dusting with a little powdered sugar alongside the cinnamon to suit your taste.

For a more manageable entertaining experience, you can make the syrup the day before and prepare the dough up to the end of its rising stage, then store it in the refrigerator, bringing it to room temperature 30 minutes before you intend to fry.

Ensure the oil is at the correct temperature before frying; use a skewer to test the oil, looking for bubbles rising quickly around the wood, which guarantees that the doughnuts will puff up beautifully and cook to a golden finish.

Prepare Yeast and Syrup
Activate the yeast in lukewarm water with a spoonful of sugar for 15 minutes, then separately boil sugar, water, cinnamon, and honey for the syrup and set aside to cool completely.

Mix Dough
Combine the flour, salt, activated yeast, lukewarm milk and water, and vanilla in a bowl, then use an electric mixer to ensure the batter is completely smooth and lump-free.

Rise
Cover the batter loosely with plastic wrap and allow it to rise for a total of 1 hour, mixing halfway through to ensure even aeration.

Fry
Heat the oil in a deep pan, scoop portions of the dough into the oil using water-dipped tools, and fry for 2 to 3 minutes until golden brown on all sides.

Soak and Finish
Briefly dunk the warm doughnuts into the cooled syrup, roll them to coat evenly, and transfer to a serving platter, dusting generously with cinnamon before serving.