Loukoumades: The Irresistible Greek Honey-Drenched Donuts
If you’ve ever found yourself at a Greek celebration or festival, chances are you've encountered loukoumades – the crispy, fluffy, golden delights that are a staple in Greek culture. These bite-sized doughnuts, shaped into perfect little balls and drenched in honey, are not only delicious but also steeped in ancient history. With a simple recipe and endless topping possibilities, loukoumades have remained a beloved treat for centuries, making them the perfect addition to any festive occasion.
What Are Loukoumades?
At their heart, loukoumades are essentially Greek doughnuts. But unlike the typical doughnuts you may be familiar with, these little spheres of joy are made from a simple dough of yeast, water, sugar, and flour. The dough is fried until golden and crisp, then drizzled generously with Greek honey and sprinkled with cinnamon and chopped walnuts.
While this classic combination is a beloved favourite, the versatility of loukoumades means that you can top them with a variety of other sweet treats, such as cinnamon sugar, pistachio praline, or even decadent hazelnut chocolate. The choice is yours, but for me, the timeless honey, cinnamon, and walnut combination will always be the best.
The Ancient Roots of Loukoumades
What makes loukoumades even more special is their ancient origins. Historians believe that loukoumades date back to the 5th century BC, where they were served to athletes at the ancient Olympic Games in Greece.
These sweet doughnuts were made in honour of the gods and were a symbol of celebration and joy. Over the centuries, loukoumades have continued to be a cherished dessert, especially during major holidays, weddings, and family gatherings. Their long-standing history and connection to Greek culture make them more than just a treat—they’re a tradition.
LOUKOUMADES | Greek Doughnuts
Mary PolitisIngredients
For the doughnut mixture
- 1 tbsp dry instant yeast
- 1 tbsp caster sugar
- 470 ml water lukewarm
- 500 g Plain flour
Oil for drying
- 1.5 L Sunflower oil for frying
For the topping
- 150 ml honey
- 100 g walnuts chopped
- cinnamon for dusting
Instructions
- In a bowl, mix together yeast, sugar and lukewarm water. Allow it to sit for approximately 20 minutes or until it bubbles.
- Add the flour to the activated yeast mixture. Stir well to combine. The dough will be very wet. Set aside and allow it to sit in a warm spot for an hour or so until it has risen.
- Once the dough has risen, set up your loukoumades station. Fill your pan with enough oil 3-4 cm deep and turn it to medium-high heat. While the oil is heating, fill a glass with the same oil and place a spoon in it. The lubricated spoon will ensure the dough does not stick as you place it into the oil and help the doughnut stay round in shape.
- Once the sunflower oil is at approximately 170 degrees Celsius. Rub some oil onto one of your hands and place it in the dough. Collect some dough in your hand and squeeze it through your thumb and index finger, using the oiled spoon to scrape it away and drop it carefully into the hot oil. It is important not to overcrowd your pan. Allow loukoumades to cook until golden on both side, scoop them out and place them on an absorbent paper towel. Transfer them onto a plate, drizzle with honey first, then cinnamon and the nuts. Enjoy hot!
Ever since I had them in Greece I’ve been looking all over for the perfect recipe and this is it! Like always Mary’s recipes are just sublime and makes the family happy! With her help I’ll soon cook a whole three course meal for my Greek friends and family 🇬🇷🇨🇾
This means so so much! Thank you forever! xx Mary
Thankyou Mary. I have tried a few recipes, and they haven’t measured up to my friends wife recipe, or the amazing ones I’ve had at Greek festivals. I will be making these next Friday, when some of the girls will be here.
Thankyou so much for your recipe…Xxx