Serve these Greek donuts — Loukoumades — with a drizzle of honey, a sprinkle of cinnamon, and some toasted walnuts.
This easy lemon cranberry cake loaf is pretty danged good, too!
Greek loukoumades recipe
Sometimes referred to as lokma, these doughnuts are popular in Turkey, Egypt, and Greece. Some say these sweet Greek donuts were served at the first Greek Olympic games! One thing is certain: These syrup drenched dough balls have some staying power.
These sweet Greek doughnuts start with a yeast dough. Fried to golden perfection, they’re covered in a honey syrup and sprinkled with cinnamon and powdered sugar for delightfully sweet treat.
Making yeast dough might sound daunting, but it’s really pretty easy. You’ll just need to make sure that you allow enough time for the dough to rise. In this case, about an hour. You don’t have to actually do anything during the rise time — put your feet up and relax!
Making these Greek doughnuts
When the dough had doubled in size, use a scoop or your hands to create two-inch dough balls. Gently place the balls in the hot oil. Safety is paramount when you’re working with hot oil. It can splatter and burn.
As the loukoumades cook in the oil, they may roll over on their own. If not, you’ll need to give them a little assist. Fry for 2 to 3 minutes on each side, then remove from the hot oil with a slotted spoon or mesh skimmer. Drain on paper towels.
Once all of the loukoumades are golden brown, it’s time to dip and roll them in honey syrup. When they’re all coated, place the doughnuts on a serving tray and sprinkle with powdered sugar, cinnamon, and — optionally — toasted walnuts.
- 4 ½ teaspoons active dry yeast (2 packets )
- 1 cup warm water
- ½ cup warm milk
- ¼ cup sugar
- 1 teaspoon salt
- ⅓ cup butter room temperature
- 3 eggs room temperature
- 4 cups flour
- ½ cup honey
- ½ cup water
- Oil for frying (about 4 cups)
- Cinnamon for garnishing
- Powdered sugar for garnishing
- Stir yeast into warm water and allow to proof for 5 minutes.
- Meanwhile, in a large mixing bowl beat together the milk, sugar, and salt until the sugar has dissolved.
- Stir in the yeast and mix until combined.
- Add the butter and eggs. Beat to combine.
- Slowly add the flour, scraping down the sides as needed, until the mixture creates a soft dough.
- Cover the bowl and allow to rest in a warm area free of drafts for 30 minutes to 1 hour or until doubled in size.
- Meanwhile, add honey and water to a small saucepan. Bring to a boil over medium heat and allow to boil for 2 to 3 minutes, stirring as needed. Remove from heat and allow to cool.
- Heat oil in a large, heavy-bottomed pot over medium heat until a toothpick or bamboo skewer inserted into the oil bubbles.
- Prepare a large baking sheet with paper towels for draining the cooked loukoumades. Place a bowl of water close to your frying station to keep your tools and/or hands wet to make the dough easier to handle.
- Use a 1 tablespoon scoop or your hands to create a ball and carefully drop into the oil. Cook on one side for about 2 to 3 minutes before flipping. Some balls will flip themselves as they cook. Balls will double in size and should be browned on both sides when done.
- Remove the loukoumades from the oil and drain on paper towels.
- In small quantities, roll balls in honey syrup and then transfer to your serving dish. Drizzle with any remaining honey syrup. Top with cinnamon and/or powdered sugar prior to serving. Serve immediately for best results.