Terumi Morita
May 24, 2026·Recipes

Loukoumades

Delight in crispy Greek loukoumades, honey-soaked dough balls perfect for special occasions.

Contents（2項）▾
  1. 01Ingredients & steps
  2. 02Why this works
A bowl of golden round dough balls glossy with honey syrup, scattered with chopped walnuts and sesame seeds.
RecipeGreek
Prep20m
Cook15m
Serves4 人分
LevelMedium

Ingredients

  • 250 g all-purpose flour
  • 7 g active dry yeast
  • 200 ml warm water
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 500 ml vegetable oil (for frying)
  • 200 g honey
  • 100 ml water (for syrup)
  • 1/2 cup chopped walnuts
  • 2 tbsp sesame seeds

Steps

  1. In a bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.

  2. Mix in flour, salt, and cinnamon until a smooth batter forms. Cover the bowl and let it rise in a warm place for about 30 minutes, or until doubled in size.

  3. In a saucepan, combine honey and water. Heat until warm and mixed well; set aside.

  4. Heat oil in a deep pot to 180°C (350°F). Using a spoon, drop tablespoon-sized portions of batter into the hot oil.

  5. Fry for about 4-5 minutes or until golden brown, turning occasionally for even cooking. Use a slotted spoon to remove the loukoumades and drain them on paper towels.

  6. Immediately drizzle the warm honey syrup over the fried dough balls, then sprinkle with chopped walnuts and sesame seeds before serving.

Why this works

The technique of using a yeasted batter ensures that the loukoumades become light and airy, as the yeast creates bubbles that expand during frying, resulting in a crispy exterior and a fluffy interior. The key to perfecting this recipe lies in controlling the oil temperature; if the oil is too hot, the outsides will brown quickly while the insides may remain uncooked. Conversely, if the oil is not hot enough, the batter will absorb too much oil and become greasy. To rescue any undercooked loukoumades, you can return them to the hot oil for a minute or two. This method also allows for a quick frying time, ensuring a delightful texture. The warm honey syrup not only adds sweetness but also enhances the overall flavor of the dough, while the nuts and sesame provide a delightful crunch that contrasts with the soft, pillowy dough.

Safety note. Loukoumades are deep-fried, so standard hot-oil practices apply: oil at the specified temperature, never above its smoke point, kept dry, lid on hand to smother any flare-up. Honey note: the syrup that finishes loukoumades is traditionally honey-based. Do not serve to children under 12 months — infants are at risk from honey-borne Clostridium botulinum. Substitute a simple sugar syrup if you need to serve the dish to that audience.