Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour
- 2 tsp (6 g) instant or active dry yeast
- 1 tbsp (12 g) sugar + 1/2 tsp salt
- 1 1/4 cups (295 ml) warm water + 1/4 cup (60 ml) warm milk
- 4 cups (960 ml) neutral frying oil
- 1 cup (340 g) honey + 1/4 cup (50 g) sugar + 1/2 cup (120 ml) water
- 1 tbsp (15 ml) lemon juice, ground cinnamon, chopped walnuts or pistachios (optional)
Do This
- 1. Whisk warm water, warm milk, yeast, and sugar; rest 5–10 minutes until foamy.
- 2. Stir in flour and salt to make a very thick batter; beat until smooth. Cover and rise 45–60 minutes, until doubled and bubbly.
- 3. Simmer honey, water, sugar, lemon juice, and optional peel/cinnamon 5 minutes; keep warm.
- 4. Heat 2–3 inches of oil in a deep pot to 350°F (175°C). Line a tray with paper towels.
- 5. With an oiled teaspoon or small scoop, drop walnut-sized portions of batter into the hot oil. Fry 3–4 minutes, turning, until deep golden and puffed.
- 6. Drain briefly, then toss the hot loukoumades in warm honey syrup for 30–60 seconds.
- 7. Pile onto a platter, drizzle with extra syrup, and finish with cinnamon and chopped nuts. Serve warm.
Why You’ll Love This Recipe
- Classic Greek street-food flavor at home: crisp outside, fluffy and airy inside, soaked in fragrant honey syrup.
- Simple pantry ingredients and one easy batter, no fancy equipment required.
- Perfect for sharing: a big platter in the center of the table disappears in minutes.
- Flexible toppings: keep it traditional with cinnamon and walnuts or get creative with pistachios and citrus.
Grocery List
- Produce: 1 lemon (for juice and optional peel)
- Dairy: Whole milk (or use extra water if you prefer dairy-free)
- Pantry: All-purpose flour, instant or active dry yeast, granulated sugar, fine salt, honey, neutral frying oil (sunflower, canola, or vegetable), ground cinnamon, walnuts or pistachios (optional), cinnamon stick (optional)
Full Ingredients
For the Loukoumades Dough
- 2 cups (240 g) all-purpose flour
- 2 tsp (6 g) instant or active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp fine sea salt
- 1 1/4 cups (295 ml) warm water, 105–115°F (40–46°C)
- 1/4 cup (60 ml) warm whole milk, 105–115°F (40–46°C) (or use more warm water for dairy-free)
- 1 tbsp (15 ml) neutral oil (for greasing the bowl and spoon/hands)
For the Warm Honey Syrup
- 1 cup (340 g) runny honey
- 1/2 cup (120 ml) water
- 1/4 cup (50 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 strip lemon or orange peel (about 2 x 1/2 inch), optional
- 1 small cinnamon stick, optional
For Frying & Serving
- 4 cups (960 ml) neutral oil for frying (such as sunflower, canola, or vegetable oil)
- 1/2 tsp ground cinnamon, for sprinkling
- 1/3 cup (40 g) finely chopped walnuts or pistachios, for topping (optional)
Step-by-Step Instructions
Step 1: Bloom the yeast
In a large mixing bowl, combine the warm water, warm milk, yeast, and sugar. Whisk briefly to dissolve. Let the mixture sit for 5–10 minutes, until it looks foamy and slightly thickened on top. This means your yeast is active. If there is no foam at all after 10–15 minutes, your yeast may be dead; start again with fresh yeast.
Step 2: Make the batter and let it rise
Add the flour and salt to the bowl with the foamy yeast mixture. Using a wooden spoon or sturdy whisk, stir until there are no dry pockets of flour. The mixture will be a thick, sticky batter rather than a kneadable dough. Keep beating the batter vigorously for 1–2 minutes to help develop some gluten; it should become smooth, elastic, and very sticky.
Scrape down the sides of the bowl, then lightly oil the top of the batter and the inside of the bowl with the neutral oil. Cover tightly with plastic wrap or a clean kitchen towel. Set the bowl in a warm, draft-free spot and let the batter rise for 45–60 minutes, or until doubled in volume and full of bubbles. The surface should look airy and slightly jiggly.
Step 3: Prepare the warm honey syrup
While the batter is rising, make the syrup. In a small saucepan, combine the honey, water, sugar, lemon juice, and, if using, the strip of citrus peel and cinnamon stick. Set over medium heat and stir gently until the sugar dissolves and the mixture comes to a gentle simmer.
Simmer for 4–5 minutes, then remove from the heat. Discard the citrus peel and cinnamon stick. You want the syrup warm but not boiling hot when you soak the loukoumades, so let it cool slightly. Keep it on the lowest possible heat or rewarm gently before using if it cools down too much.
Step 4: Heat the frying oil
When the batter is almost done rising, pour the frying oil into a deep, heavy-bottomed pot, Dutch oven, or deep saucepan. You want the oil to be about 2–3 inches (5–7.5 cm) deep. Heat the oil over medium to medium-high heat until it reaches 350°F (175°C). Use a deep-fry or instant-read thermometer for accuracy.
Line a baking tray or large plate with paper towels for draining. Place the warm honey syrup nearby in a wide bowl (metal or heatproof glass works well), ready for dipping the fried puffs.
Step 5: Shape and fry the loukoumades
Stir the risen batter gently once or twice to deflate some of the larger bubbles, but do not beat it heavily. Lightly oil a teaspoon or small cookie scoop, and, if you like, lightly oil your fingertips as well. Working close to the pot of hot oil, scoop up walnut-sized portions of batter and gently slide them into the hot oil. Alternatively, you can hold a small amount of batter in your hand and pinch off pieces with an oiled spoon, letting them drop into the oil.
Fry 6–8 pieces at a time, taking care not to overcrowd the pot. The loukoumades will puff up quickly. Fry for 3–4 minutes, turning them frequently with a slotted spoon so they brown evenly on all sides. They are done when they are a deep golden brown and feel light and hollow when lifted.
Use the slotted spoon to transfer the fried puffs to the paper towel–lined tray for 20–30 seconds to drain excess oil.
Step 6: Soak in honey syrup
While the loukoumades are still hot, move them in small batches to the bowl of warm honey syrup. Toss gently with a clean spoon to coat them thoroughly, letting them soak for about 30–60 seconds so the syrup penetrates the crisp shell. How long you leave them in the syrup is a matter of taste: a shorter soak gives a crisper exterior, while a longer soak makes them softer and more saturated with honey.
Lift the soaked loukoumades out of the syrup with a clean slotted spoon, letting any excess drip back into the bowl, and pile them onto a serving platter. Repeat with the remaining fried dough, working in batches: fry, drain briefly, then soak in syrup.
Step 7: Garnish and serve
Once all the loukoumades are on the platter, drizzle them with a little extra warm honey syrup from the bowl. Sprinkle generously with ground cinnamon and, if using, finely chopped walnuts or pistachios. Serve the loukoumades warm, ideally within 15–20 minutes of frying, when the outside is still lightly crisp and the inside is soft and airy.
Offer any remaining honey syrup on the side for extra drizzling. These are meant to be eaten with fingers or small forks, shared in the middle of the table.
Pro Tips
- Check your oil temperature often. If the oil is too hot, the loukoumades will brown too fast and stay doughy inside; too cool, and they will absorb excess oil. Aim for a steady 350°F (175°C).
- Use a wet or oiled spoon. The batter is sticky by design; lightly oiling your spoon or dipping it in water between scoops makes neat little puffs and prevents sticking.
- Keep syrup and puffs both warm. Warm syrup on warm loukoumades gives the best absorption and texture. Cold syrup on hot puffs can make the exterior tough.
- Do a test fry. Fry one test puff first. Check its color and interior to adjust either oil temperature or size of your scoops before committing to a full batch.
- Work in small batches. Small frying batches keep the oil temperature stable and give the loukoumades space to puff and roll around evenly.
Variations
- Citrus-forward syrup: Add extra strips of lemon and orange peel to the syrup and a splash of orange blossom water at the very end for a fragrant, floral twist.
- Chocolate drizzle: After soaking in honey syrup, drizzle the loukoumades with warm melted dark chocolate and sprinkle with chopped hazelnuts.
- Vegan version: Replace the milk with additional warm water and ensure your sugar and honey alternatives (such as a light maple or agave blend) fit your dietary needs. The method stays the same.
Storage & Make-Ahead
Loukoumades are best eaten fresh, within an hour of frying and soaking, when they are at their crispiest and lightest. If you have leftovers, store them at room temperature in an airtight container for up to 1 day. They will soften as they sit. To revive them slightly, warm in a 300°F (150°C) oven for 5–8 minutes; they will not be as crisp as fresh but will still be tasty.
You can make the honey syrup up to 3 days ahead and store it in the refrigerator in a covered jar. Reheat gently until warm and fluid before using. The batter itself is best used the same day, but you can let the risen batter rest in the refrigerator for up to 2–3 hours if needed; it may lose a little volume but will still fry well.
Nutrition (per serving)
Approximate values per serving (about 6 loukoumades, including syrup and a light sprinkle of nuts): 390 calories; 6 g protein; 60 g carbohydrates; 14 g fat; 2 g fiber; 32 g sugars; 240 mg sodium. Actual values will vary based on exact size of the puffs, how much syrup is absorbed, and how much oil is retained during frying.
