Loukoumades are a simple recipe for deep-fried dough covered in a honey glaze. Utterly delicious and irresistible.


Recipe type: Dessert
Cuisine: Greek
Serves: 36
  • 2 packages active dry yeast
  • 1/2 Cup warm water; 105 to 115 degrees
  • 1 Cup warm milk; 105 to 115 degrees
  • 1/4 Cup sugar
  • 1 teaspoon salt
  • 2 eggs; lightly beaten
  • 1/2 Cup butter; melted and cooled
  • 3 Cups sifted flour
  • high-quality vegetable oil; for deep-frying
  • 1 Cup honey; or to taste
  • ground cinnamon, to taste
  1. In a small bowl sprinkle yeast over the warm water and let stand to soften (about 5 minutes). Meanwhile, pour milk into a large bowl and add sugar and salt. Stir in yeast mixture and eggs; add butter and beat well.
  2. Slowly add 3 cups flour, beating continuously until batter is smooth, sticky, and thick. Add more flour as needed to arrive at correct consistency.
  3. Cover bowl with a tea towel and let dough rise in a warm place until doubled in bulk (2 to 3 hours).
  4. In a medium saucepan pour oil to a depth of 3 or 4 inches and heat to 360 degrees. While oil is heating, pour some honey into a small saucepan and place over very low heat to warm. Stir batter well.
  5. Drop batter from a tablespoon into hot oil and cook, turning spoonfuls in oil, until batter puffs and is golden brown on all sides (about 2 minutes).
  6. Remove with a slotted utensil to paper towels to drain briefly, then arrange a layer of the puffs on a platter. Drizzle with warm honey, dust with cinnamon, and top with a second layer of puffs. Continue in this manner until all the puffs are layered and dressed.
Yield: 3 dozen puffs.

This is the Greek version of the Italian Struffoli, with its own unique flavors.

Take care with deep-frying and make sure the oil is maintained at 325 degrees by keeping a thermometer in the oil. When too cool or hot, the dough can cause the oil to foam up and spill over, potentially causing burns.

Serve at once.

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