Loukoumades Honey Doughnuts
Hot, crisp little doughnuts with a soft, airy middle, finished with honey and cinnamon. Six servings, 20 minutes to prep, 25 to cook.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 7 g
- 1 tbsp
- 1 tsp
- 350 ml
- 2 tbsp
- 1 l
- 200 g
- 60 ml
- 1 tsp
- 2 tbsp
Process
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In a large bowl, whisk 500 g all-purpose flour, 7 g instant yeast, 1 tbsp granulated sugar and 1 tsp fine salt until evenly combined.
Pour in 350 ml warm water and 2 tbsp olive oil. Stir with a wooden spoon for 2–3 minutes until you have a thick, sticky, wet dough. Do not knead it like bread dough.
Cover the bowl with a clean cloth and let the dough rise in a warm place for 1 to 1.5 hours, until doubled in size and bubbly on top.
While the dough rises, make the syrup: gently warm 200 g honey with 60 ml water in a small saucepan over low heat for 2 minutes, just until fluid and combined. Do not boil. Set aside.
Heat 1 l vegetable oil in a deep, heavy pot to 175°C. Use a thermometer and keep the heat steady; if you have no thermometer, a small piece of dough should sizzle and rise within 15 seconds.
Dip two spoons in cold water. Scoop a walnut-sized piece of dough with one spoon and use the second spoon to push it gently into the hot oil. Fry 6–8 pieces at a time, never crowding the pot.
Fry for 2–3 minutes, turning with a slotted spoon, until each loukoumas is deep golden brown and puffed. They should float and spin freely.
Lift the doughnuts out with a slotted spoon and drain briefly on a wire rack or paper towels. Repeat with the remaining dough.
While still hot, dip each doughnut in the honey syrup for 10–15 seconds, then transfer to a serving plate.
Sprinkle with 1 tsp ground cinnamon and 2 tbsp toasted sesame seeds. Serve immediately, warm.
Kitchen notes
Kitchen notes
- The most common mistake is adding too much flour to make the dough easier to handle. This dough is meant to be wet and sticky; extra flour makes dense, bready doughnuts instead of light, airy ones.
- Keep the oil at a steady 175°C. If it is too hot the outside browns before the inside cooks; if too cool the doughnuts absorb oil and turn greasy. Fry a single test doughnut first.
- Dip the doughnuts in honey syrup only while they are hot, so they soak up the syrup. If they cool first, the honey just sits on the surface and they taste dry.
- Wet the spoons between every few scoops so the dough releases cleanly and the balls stay round.
Substitutions
- honey→date syrup or maple syrup for a different flavour
- instant yeast→active dry yeast (same weight, dissolved in the warm water first)
- vegetable oil→sunflower or canola oil for frying
- sesame seeds→finely chopped walnuts or pistachios
Storage & reheating
Loukoumades are best eaten the day they are made. If you must store them, keep un-syruped doughnuts in an airtight container at room temperature for up to 1 day, or freeze them in a single layer for up to 1 month. To reheat, place on a baking tray in a 160°C oven for 5-6 minutes until crisp, then dip in warm honey syrup. Never refrigerate them, as they turn soggy and dense.
FAQ
The questions we get asked most
Why did my loukoumades turn out dense and bready instead of light?
You almost certainly added too much flour. The dough should be wet, sticky and spoonable, not a kneadable ball. Next time, resist adding flour even if it feels unmanageable, and make sure your yeast is fresh and the water is warm, not hot.
Can I make the dough ahead of time?
Yes. After the first rise, cover the bowl and refrigerate for up to 24 hours. The cold dough is easier to scoop and develops a slightly deeper flavour. Let it sit at room temperature for 30 minutes before frying.
How do I know the oil is at the right temperature without a thermometer?
Drop a small piece of dough into the oil. It should sink briefly, then rise to the surface and sizzle actively within 15 seconds. If it browns immediately, the oil is too hot; if it just sits there, it is too cold.
Can I bake loukoumades instead of frying them?
You can, but the texture will be more like a soft bun than a crisp doughnut. Pipe or spoon the dough onto a lined baking tray and bake at 200°C for 12-15 minutes. They will not be as airy, but they still taste good with honey and cinnamon.
Why did my honey syrup become too thick or crystallise?
You likely boiled the honey too long or used set honey. Warm it gently with the water only until fluid, never let it boil, and use runny honey. If it thickens, stir in a teaspoon of warm water.
Can I use gluten-free flour for this recipe?
A 1-to-1 gluten-free blend can work, but the doughnuts will be denser and may absorb more oil. Add 1 tsp xanthan gum if your blend does not contain it, and keep the dough slightly wetter. Fry a test doughnut first to check the texture.
How long do loukoumades keep after frying?
They are best within 2 hours of frying. After that they soften. You can keep un-syruped ones in an airtight container at room temperature for up to 1 day, then reheat at 160°C for 5 minutes to crisp them again.
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