Loukoumades Recipe
Traditional Greek beignets, served with thyme honey from the Island of Kythira, walnuts and cinnamon
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Ingredients
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Batter
Frying & Finishing
Method
Batter
- 1
Activate yeast
In a medium bowl, combine warm water (about 105–115°F / 40–46°C) and 1 tablespoon of the granulated sugar. Sprinkle the active dry yeast on top, stir gently, and let sit for 5–10 minutes until foamy and bubbly.
- 2
Combine dry ingredients
In a large mixing bowl, whisk together the all-purpose flour, remaining 1 tablespoon sugar, and fine sea salt until evenly distributed.
- 3
Make batter
Once the yeast is foamy, add the yeast mixture to the flour along with warm milk, eggs, melted butter, and vanilla extract. Stir with a wooden spoon or whisk until a smooth, thick batter forms (consistency similar to pancake batter but slightly thicker and glossy). Scrape down the sides to incorporate all flour.
- 4
First rise
Cover the bowl loosely with plastic wrap or a clean kitchen towel. Let batter rise in a warm draft-free place for 1 to 1.5 hours, or until it has doubled in volume and is bubbly on the surface.
- 5
Whisk before frying
After the rise, gently whisk the batter for 20–30 seconds to deflate large bubbles and achieve a spoonable consistency. If batter is too thick to drop easily, whisk in 1 to 2 tablespoons warm water to loosen; it should drop from a spoon in rounded dollops.
Frying & Finishing
- 6
Heat oil
Pour neutral frying oil into a heavy deep skillet or Dutch oven to a depth of about 2–3 inches (approximately 4–6 cm). Heat oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown within about 45–60 seconds without burning.
- 7
Portion batter
Using two teaspoons or one teaspoon and a tablespoon, scoop batter and drop into the hot oil to form small round beignets (approx. 1 to 1.5-inch diameter). For a more uniform shape and faster speed, use a piping bag with a wide round tip or use one spoon to push batter off into oil with the other spoon. Do not overcrowd: fry in batches of 8–10 pieces depending on pot size, leaving space so they can move freely.
- 8
Fry until golden
Fry the loukoumades, turning occasionally with a slotted spoon, until evenly golden brown on all sides, about 3–4 minutes per batch. Adjust heat as needed to maintain 325–350°F (160–175°C) so they cook through without burning.
- 9
Drain
Use a slotted spoon to transfer the fried loukoumades to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil for 1–2 minutes.
- 10
Warm honey
While frying the final batches, warm the thyme honey gently in a small saucepan over low heat or in the microwave for 15–20 seconds so it is fluid and pourable (do not boil).
- 11
Coat with honey
Working in batches, transfer the drained loukoumades to a shallow bowl or serving dish and immediately drizzle generously with warm honey so each bite is sticky and well-coated. Alternatively, briefly toss the loukoumades in a bowl with honey to coat evenly.
- 12
Finish and serve
Sprinkle the honey-coated loukoumades with coarsely chopped walnuts and a light dusting of ground cinnamon. If desired, finish with a small dusting of confectioners' sugar. Serve immediately while warm and crisp outside, soft inside.
