Loukoumades Recipe

Proof the yeast

In a small bowl whisk together warm water (about 105–110°F / 40–43°C) and 1 tablespoon granulated sugar. Sprinkle 2 teaspoons active dry yeast over the surface and let sit for 5–10 minutes until foamy.

Mix wet ingredients

In a large bowl whisk the warmed milk and 1 large egg until combined. Stir in 1 teaspoon extra-virgin olive oil.

Combine and rest

Add the foamy yeast mixture to the milk-and-egg bowl. Add 2 cups all-purpose flour and 1/2 teaspoon fine sea salt. Stir with a rubber spatula or wooden spoon until a loose, sticky batter forms (batter should be thicker than pancake batter but still pourable). If batter feels too dry, add up to 1 tablespoon warm water. Cover bowl with plastic wrap or a clean kitchen towel and let rise at room temperature for 45–60 minutes, until doubled and bubbly.

Optional second rise

After the initial rise, gently fold the batter once to deflate slightly. For a lighter interior, let batter rest another 15–20 minutes before frying.

Heat 6 cups neutral oil in a heavy-bottomed saucepan or deep pot over medium heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small drop of batter — it should sizzle and rise steadily to the surface within a few seconds.

Spoon or scoop batter into oil: using two tablespoons or one tablespoon and a wet finger, scoop roughly 1-tablespoon portions of batter and drop gently into the hot oil. Work in batches to avoid crowding; maintain oil temperature between 330–360°F (165–180°C).

Fry until golden: Fry the loukoumades, turning occasionally with a slotted spoon, until evenly golden brown, about 2.5–3.5 minutes per batch depending on size. Larger balls may take slightly longer. Remove with a slotted spoon and drain briefly on a wire rack set over a baking sheet or on paper towels.

Make the syrup while frying: in a small saucepan combine 1 cup honey, 1/4 cup water, and 1 tablespoon granulated sugar. Heat gently over low–medium heat, stirring until sugar dissolves. Bring to a gentle simmer for 2–3 minutes, then remove from heat and stir in 1 teaspoon fresh lemon juice. Keep warm.

If syrup becomes too thin when hot, simmer gently a minute longer; if it thickens as it cools, rewarm slightly before using so it’s pourable.

Coat in honey: Working in batches, place hot drained loukoumades into a shallow bowl or wide pan and pour warm honey syrup over them, turning to coat thoroughly so the syrup soaks in and glosses the exterior. Alternatively, pour syrup over plated loukoumades.

Plate and garnish: Transfer coated loukoumades to a serving plate. Sprinkle with 1 teaspoon ground cinnamon and 1/2 cup finely chopped walnuts or pistachios. Dust lightly with 1 tablespoon powdered sugar if using.

Serve immediately while warm and crisp. Leftovers can be reheated briefly in a 350°F (175°C) oven for 5–7 minutes to refresh crispness, but their texture is best freshly made.