Loukoumades

Loukoumades are crisp, fluffy Greek donuts dipped in a simple honey syrup and finished with cinnamon, powdered sugar, and crushed nuts.

Crisp, Honey-Soaked Greek Donuts 

Loukoumades are the Greek version of donuts—or, more accurately, little donut holes. The simple yeast dough rises for one hour before the dough balls are fried until golden and crisp outside and soft inside.

Across Turkey and parts of the Middle East, you’ll find a similar treat called lokma, meaning “little bites.” The name fits: These warm Greek honey donuts are just the right size for dipping into a three-ingredient honey syrup and eating in a bite or two.

For my version, the hot loukoumades go straight into the cooled honey syrup. I finish them with cinnamon, powdered sugar, and a generous sprinkle of crushed nuts for a little crunch.

This loukoumades recipe makes a very generous batch—up to 60 small donuts—so it is perfect for holidays, special occasions, or anytime you have plenty of people around to help you eat them. You can halve the dough ingredients for a smaller batch. For a dairy-free version made without milk, try my Middle Eastern Zalabia.

How Are Loukoumades Different from Donuts?

Loukoumades are made from a soft, sticky yeast dough that is portioned into small balls rather than rolled and cut into rings. Once fried, the hot Greek donut holes are dipped in cooled honey syrup and finished with cinnamon and chopped nuts.

Loukoumades Ingredients

The dough and honey syrup use simple pantry ingredients. The temperature of the water and milk matters, so make sure both are lukewarm rather than hot or cold. 

For the Greek Donuts 

• Water: Lukewarm water helps activate the yeast. Water that is too hot can prevent the yeast from working properly.
• Sugar: Two tablespoons go into the dough with the yeast; a larger amount sweetens the honey syrup.
• Active dry yeast: This gives the loukoumades their light, airy texture. Make sure the yeast becomes bubbly and foamy before continuing.
• All-purpose flour and cornstarch: Together, they form the dry base of the dough.
• Milk: Dairy or nut milk both work. Whichever you choose, make sure it is lukewarm, just like the water.
• Extra virgin olive oil: A small amount of Private Reserve Greek extra virgin olive oil enriches the dough.
• Oil for frying: I use grapeseed oil, but you can use your preferred frying oil.
• Crushed nuts: Walnuts, cashews, and pistachios all work well. I like a combination of walnuts and cashews.
• Cinnamon and powdered sugar: Sprinkle both over the loukoumades just before serving.

For the Honey Syrup 

• Water: Forms the base of the syrup.
• Honey: Because honey is the defining flavor, use a good-quality pure honey. I especially love Greek honey here.
• Sugar: Sweetens and gives body to the syrup.

How to Make Loukoumades 

The dough needs one hour to rise, but you can use that time to make and cool the honey syrup. Have your lined tray, slotted spoon, and syrup ready before you begin frying so you can work quickly. 

• Activate the yeast. In a large bowl, combine 1 cup lukewarm water, 2 tablespoons sugar, and 2 tablespoons active dry yeast. Set aside for about 10 minutes, until the mixture looks bubbly and foamy.
• Make the dough. Add 3 cups all-purpose flour, 2 tablespoons cornstarch, 1 cup lukewarm milk, and 3 tablespoons extra virgin olive oil. Mix with a wooden spoon, then knead for about 5 minutes, until smooth. The dough will be soft and sticky.
• Let the dough rise. Cover the bowl tightly with plastic wrap and set it in a warm place for 1 hour. The dough should double in size.
  
  
• Make and cool the honey syrup. While the dough rises, combine 1 cup water, 1 cup honey, and 1 cup sugar in a small saucepan. Bring to a boil, then lower the heat and simmer for about 20 minutes. Remove from the heat and set aside to cool completely. 
  
• Shape the loukoumades. Punch down the risen dough to deflate it. Lightly oil your hands to prevent sticking, then form the dough into small, golf ball-sized portions and arrange them on a large tray or sheet pan. If the dough is difficult to handle, use two lightly oiled spoons to scoop and shape it instead.
• Heat the frying oil. Fill a small saucepan about halfway with grapeseed oil or another frying oil. Heat over medium until the oil reaches approximately 325°F. Line a large tray with paper towels and set it near the stove.
• Fry in small batches. Lightly oil a spoon and carefully lower a few dough balls into the hot oil. Do not crowd the saucepan. Fry for 2 to 3 minutes, turning them with a spoon so they become evenly golden on all sides.
• Drain and dip. Use a slotted spoon to transfer the fried loukoumades to the paper-towel-lined tray. Let them drain briefly, then dip them into the cooled honey syrup while they are still hot. Toss gently to coat and transfer to a serving platter.
• Finish and serve. Once all the loukoumades are fried and dipped, drizzle them with more syrup if you like. Sprinkle with crushed nuts, cinnamon, and powdered sugar, then serve while warm.

Tips for the Best Loukoumades

• Check your yeast before adding the flour. The yeast mixture should bubble and look foamy after about 10 minutes. If nothing happens, start again with fresh yeast so the dough can rise properly.
• Expect a sticky dough. Do not keep adding flour simply because the dough sticks to your hands. Lightly oil your hands, spoon, or both to make shaping easier.
• Let the dough fully rise. Give it the full hour in a warm place. It should double in size before you punch it down and begin shaping.
• Cool the syrup before frying. The loukoumades should be hot when you dip them, but the honey syrup should be cool. Make the syrup while the dough rises or prepare it earlier in the day.
• Monitor the frying temperature. Keep the oil near 325°F and check it between batches. A thermometer is the clearest way to know when the oil is ready.
• Do not crowd the saucepan. Frying too many at once makes it harder to turn the loukoumades and achieve an evenly golden exterior.
• Set up before you fry. Have the paper-towel-lined tray, cooled syrup, slotted spoon, and serving platter within reach. Once frying begins, the process moves quickly.

How to Serve Loukoumades 

Loukoumades are best served warm, soon after they come out of the syrup. I like them with plenty of crushed nuts to balance the soft, honey-soaked centers with a little crunch.

For an extra-indulgent dessert, add a scoop of vanilla ice cream or drizzle the loukoumades with chocolate sauce. A warm cup of Greek mountain tea, lemon ginger tea, or strong coffee makes a lovely pairing.

If you are putting together a Greek dessert spread, serve them alongside crisp, nutty baklava or honey-sweetened melomakarona cookies. Just remember that loukoumades are at their best straight from the pan, so save the frying for last.

Can You Make Loukoumades Ahead? 

You can prepare the honey syrup ahead of time. In fact, making it earlier gives it plenty of time to cool before you begin frying.

The loukoumades themselves are best eaten fresh. If necessary, try keeping leftover donuts without the syrup in an airtight container at room temperature for about one day, but they will not have quite the same crisp texture.

If a batch of up to 60 is more than you need, halve the dough ingredients instead.

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