Loukoumades (Greek Honey Donuts)

A plate of Greek donuts topped with honey syrup and

4.75 from 12 votes

Loukoumades are crisp, golden Greek donuts with soft centers, dipped in a three-ingredient honey syrup and topped with cinnamon, powdered sugar, and crushed nuts. This recipe makes up to 60 small donuts, so it is perfect for sharing at holidays and special occasions.

Prep Time20

Cook Time10

Dough Rising Time1

Total Time1 30

Course: Dessert

Cuisine: Greek

Servings: small donuts

Author: Suzy Karadsheh

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 (I used grapeseed oil)
1/3 cup crushed nuts, such as walnuts, cashews, or pistachios (I used a combination of walnuts and cashews)
Ground cinnamon, to serve
Powdered sugar, to serve

For the syrup

1 cup water
1 cup honey
1 cup sugar

Instructions

Activate the yeast. In a large bowl, mix the lukewarm water, sugar, and yeast. Set aside for about 10 minutes, until the yeast begins to bubble and the mixture looks foamy.
Make the dough. Add the flour, cornstarch, milk, and olive oil. Mix with a wooden spoon to combine, then knead for about 5 minutes, until the dough is smooth.
Let the dough rise. Cover the bowl tightly with plastic wrap and set it in a warm place for 1 hour, until the dough has doubled in size.
Make the honey syrup. While the dough rises, combine the water, sugar, and honey in a small saucepan. Stir and 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. This will make approximately 40 to 60 small donuts. If the dough is difficult to handle, use two lightly oiled spoons to scoop and shape it.
Heat the frying oil. Fill a small saucepan about halfway with grapeseed oil or your preferred frying oil. Heat over medium until the oil reaches approximately 325°F. Line a large tray with paper towels and set it nearby.
Fry the loukoumades. Lightly oil a spoon and carefully add a few dough balls to the hot oil. Do not crowd the saucepan. Fry for 2 to 3 minutes, turning them with a spoon, until evenly golden brown on all sides.
Drain and dip. Drain and dip. Use a slotted spoon to transfer the fried loukoumades to the paper-towel-lined tray. 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. Repeat with the remaining dough.
Finish and serve. Drizzle the loukoumades with more honey syrup or serve the remaining syrup on the side. Sprinkle with the crushed nuts, powdered sugar, and cinnamon. Serve warm.

Video

Notes

The dough should be soft and sticky. Lightly oil your hands or spoons rather than adding more flour.
The honey syrup should be cool when you dip the hot loukoumades. You can prepare the syrup ahead of time and let it cool completely.
Loukoumades are best served fresh. If necessary, try storing them without the syrup in an airtight container at room temperature for about one day, though they will lose some of their crisp texture.
For a smaller batch, halve the dough ingredients.
Shop this recipe: Visit our shop for Greek honey, Private Reserve Greek extra virgin olive oil, and more Mediterranean pantry essentials.

Nutrition

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