Loukoumades – Greek Donuts


  • 4 cups flour
  • 1½ tablespoons active dry yeast
  • ½ teaspoon salt
  • 1 ½ – 2 cups lukewarm milk/water
  • 1 cup of good quality Greek honey
  • Oil for deep frying (I used vegetable oil)
  • Cinnamon powder for dusting
  1. In a mixing bowl, dissolve the yeast in 1 cup lukewarm milk/water then cover the bowl with a cloth and let it stand for 10 minutes to allow the yeast to rise.
  2. Then gently add the flour and salt to the mixing bowl in stages and continue to mix well; sparingly add the remaining (and/or any additional) lukewarm milk/water while continually mixing. The resulting batter should end up as soft and sticky dough, soft enough to be able to drop from a spoon.
  3. Cover the mixing bowl with a cloth and place in a warm spot to rise for a couple hours, or until it has doubled in bulk and has bubbles forming on the surface.
  4. When the dough has risen, heat oil in a deep pan/fryer and prepare to fry theloukoumades in batches. You will need a teaspoon and a cup of cold water for this part. Dipping the teaspoon into the water before using it to spoon up portions of the dough will ensure that it does not stick to the spoon.
  5. Drop teaspoonfuls of the dough directly into the hot oil, helping with your fingertip if the dough does not easily slide off the spoon. (Just remember to wipe your finger before the next spoonful).
  6. Fry each batch of dough balls until they puff up and achieve a golden brown colour. When they are ready, remove them from the oil with a slotted spoon and set them on a platter lined with paper towel to drain for a couple minutes.
  7. Place the loukoumades on a serving platter and drizzle the Greek honey overtop to cover. Dust with cinnamon powder and serve immediately.

Additional Notes:

Many recipes for Loukoumades call for a boiled sugar-honey-water syrup bath, but I prefer not to mix sugar with my honey as I like it pure and unadulterated. As well, you can sprinkle the Loukoumades with some crushed walnuts before serving. Lastly, Loukoumades are best eaten on the same day as they are made.

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