🇬🇷 Greece · Dessert
Loukoumades: Golden Greek Honey Puffs
By eatmundo · July 7, 2026
Loukoumades are delightful golden-fried dough balls, crisp on the outside and wonderfully fluffy inside, generously drizzled with aromatic honey syrup and often sprinkled with cinnamon and chopped walnuts. A beloved Greek dessert and street food, they offer a sweet, comforting bite that's simply irresistible.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large mixing bowl, combine 500g of all-purpose flour, 10g of active dry yeast, 20g of granulated sugar, and 5g of salt. Gradually add 400ml of lukewarm water, mixing with a wooden spoon or your hands until a sticky, shaggy dough forms. Don't overmix; just ensure all flour is incorporated.
- 2
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size and looks bubbly. This fermentation is crucial for light, airy Loukoumades.
- 3
While the dough is rising, prepare the honey syrup. In a small saucepan, combine 250ml of honey with 100ml of water and 1 cinnamon stick. Bring to a gentle simmer over medium heat, stirring until the honey dissolves. Remove from heat and let it cool completely; a cold syrup prevents soggy Loukoumades.
- 4
Once the dough has risen, heat approximately 750ml of olive oil (or other neutral oil for frying) in a deep, heavy-bottomed pot or Dutch oven to 170°C (340°F). Use a thermometer to maintain a consistent temperature for best results.
- 5
Dip two spoons in oil to prevent sticking. Using one spoon, scoop a small amount of dough (about the size of a walnut) and, using the second spoon, carefully drop it into the hot oil. Fry in batches, turning frequently, until golden brown and puffed, about 3-4 minutes per batch. Don't overcrowd the pot.
- 6
Using a slotted spoon, transfer the fried Loukoumades to a wire rack set over paper towels to drain excess oil. While still warm, immerse them briefly in the cooled honey syrup, ensuring they are coated.
- 7
Arrange the syrupy Loukoumades on a serving platter. Drizzle with any remaining honey syrup, then generously sprinkle with 5g of ground cinnamon and 50g of chopped walnuts, if desired. Serve immediately for the best texture and warmth.
Frequently Asked Questions
Why are my Loukoumades soggy?+
Sogginess often comes from dipping warm Loukoumades into warm syrup, or from the oil not being hot enough during frying. Ensure your syrup is completely cold before dipping, and maintain the frying oil at 170°C (340°F) for a crisp exterior.
Can I prepare the dough ahead of time?+
You can prepare the dough up to 24 hours in advance. After the first rise, gently deflate it and place it in an oiled bowl, covered tightly with plastic wrap, in the refrigerator. Let it come to room temperature for about 30 minutes before frying.
What's the best way to get perfectly round Loukoumades?+
Achieving perfectly round shapes takes practice. A common technique is to squeeze a handful of dough in your fist and use a spoon (dipped in oil) to scoop out small balls that emerge between your thumb and forefinger. Consistency in size ensures even cooking.
What kind of honey should I use for the syrup?+
For an authentic Greek flavor, opt for a good quality Greek honey, especially thyme or flower honey, which offer a distinct aroma. However, any good quality clear honey will work well, just ensure it's not too thick to mix with water for the syrup.
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