Loukoumades Paralias – The Ultimate Greek Beach Snack
There’s nothing quite like the sound of waves crashing on a hot Greek summer’s day—except maybe the unforgettable call of the man walking along the beach shouting: “DOUGHNUTS! DOUGHNUTSSSS!”
If you’ve spent even a single summer on a Greek beach, you know the moment. You’re half-asleep under the umbrella, your skin warm from the sun, the smell of sunscreen thick in the air—then you hear him, like clockwork. And suddenly, nothing sounds better than a fluffy, sugar-dusted doughnut pulled straight from a paper bag, still warm from the fryer. For me, it’s the ultimate beach snack—especially with an ice-cold Freddo cappuccino in hand. Perfection.
These loukoumades paralias (literally "beach doughnuts") are my take on that perfect summer treat. They’re impossibly light, perfectly fluffy, and coated in a generous layer of white sugar that sticks to your fingers in the best way. And while yes, they take a little time and love to make, the method is all part of what makes them taste just like they do on the beach. Every step builds that signature texture that hits you with soft, airy dough and the nostalgic sweetness of summer.
Below is the full recipe, exactly as I make it. I’ve included a few method tweaks for clarity, but the soul of this recipe is just how it should be—authentic, golden, and deeply loved.
Why You’ll Love Them
Making loukoumades paralias at home might seem like a project—and sure, this dough takes a little patience—but it’s completely worth it. Here’s why:
-
The texture is unbeatable. Thanks to the enriched dough (eggs, butter, love…), they’re light and airy on the inside, but still strong enough to hold their shape when fried. Think brioche-level soft, but with a beachy twist.
-
They’re nostalgic, even if you’ve never had them. These aren’t just doughnuts. They’re a feeling. A throwback to holidays, sandy feet, and lazy afternoons. And if you haven’t had them on a Greek beach yet—consider this your delicious preview.
-
They’re made for sharing. Whether you’re bringing them to a picnic, frying them for friends, or treating yourself on a Sunday morning, these are the kind of treats that bring people together.
-
They’re just sweet enough. Rolled in simple white sugar, they’re not overly rich or heavy. You won’t feel like you’ve overdone it—just that you might need one more.
And the best part? Once you’ve made them once, you’ll want to make them again and again. They’re not just for summer; they’re for whenever you want to feel like it’s summer.
Enjoy Your Beach Moment
Eat them warm, with sugar still clinging to your lips. Pair them with a Freddo cappuccino, close your eyes, and let the taste take you straight to a sun-drenched Greek shoreline.
Loukoumades paralias are more than just a recipe—they're a memory, a mood, and a little bite of holidays. Try them once, and they’ll become your favourite treat too.
LOUKOUMADES PARALIAS | Greek Beach Doughnuts
Mary PolitisIngredients
For the dough
- 120 ml warm milk not hot
- 50 g caster sugar
- 1 Tbsp vanilla sugar
- 14 g yeast or 2 x 7g sachets
- 500 g bread flour
- 3 eggs room temperature
- 100 g salted butter room temperature and cubed
For frying
- Sunflower oil for frying
For finishing
- 50 g white sugar for coating
Instructions
Activate the Yeast:
- In your mixing bowl, combine the warm milk, 1 teaspoon of the caster sugar, and the yeast. Stir and let it sit for 5–10 minutes until a foamy surface forms.
Mix the Wet Ingredients:
- Add the eggs, remaining caster sugar, and vanilla sugar to the foamy yeast mixture. Whisk well to combine.
Add Flour and Knead:
- Sift in the bread flour. Using a stand mixer with a dough hook attachment, knead on medium-low speed until a dough forms (about 5 minutes). You may need to scrape down the sides of the bowl with a spatula to help incorporate all the flour.
Incorporate Butter:
- With the mixer still on, begin adding the cubed butter—one piece at a time, waiting until each piece is fully worked into the dough before adding the next. This process can take up to 10 minutes. The dough will become smooth, soft, and elastic.
First Rise:
- Shape the dough into a ball and cover the bowl with a clean towel or plastic wrap. Let it rise in a warm place until doubled in size—30 minutes to 1 hour.
Shape the Doughnuts:
- Divide the dough into portions of about 80–90 g each. Form each into a smooth ball by gently pulling the dough under itself and pinching the bottom closed. Using your thumbs, make a hole in the centre, then insert your index fingers and rotate in one direction to stretch and form the classic doughnut shape.
Second Rise:
- Place shaped doughnuts on a lined tray, leaving space between them. Cover loosely with plastic wrap and let them rest for up to 1 hour. If you'd like larger holes, gently stretch them again and let rest for an additional 30 minutes.
Fry:
- Heat sunflower oil in a pot or deep fryer to 160°C. Carefully lower the doughnuts into the oil and fry until golden—about 2 minutes per side.
Sugar Dip:
- Remove doughnuts from the oil and place on absorbent paper to drain briefly. While still hot, toss in white sugar to coat.