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Loukoumades

Name: Loukoumades
Prep time: PT25 minutes
Cook time: PT20-25 minutes
Total time: PT1 hour 45 minutes (including rising)
Yield: 30
Cuisine: Greece
Ingredients: 300 g All-purpose flour (plus extra for dusting); 2 tsp Active dry yeast; 300 ml Warm water (about 40-45°C (105-115°F)); 200 ml Honey (for the syrup); 100 ml Water (for the syrup); 1 Cinnamon sticks (for the syrup); 2 tsp Ground cinnamon (for dusting); 100 g Walnuts (toasted and coarsely crushed, for garnish); 1 liter Vegetable oil or other neutral oil (for deep frying)

Greek Honey Puffs

Loukoumades are delightful, bite-sized fried dough balls, a traditional Greek sweet, often referred to as 'honey tokens' or 'honey puffs'. They are known for their crispy exterior, fluffy interior, and are generously drenched in a warm honey syrup infused with cinnamon, then sprinkled with crushed walnuts. This ancient treat was even enjoyed by athletes in the original Olympic Games.

Temps de préparation25 minutes

Temps de cuisson20-25 minutes

Temps total1 hour 45 minutes (including rising)

Portions30

DifficultéMedium

2 modifications· Feb 8

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🧂 Ingrédients

300 g All-purpose flour(plus extra for dusting)
2 tsp Active dry yeast
300 ml Warm water(about 40-45°C (105-115°F))
200 ml Honey(for the syrup)
100 ml Water(for the syrup)
1 Cinnamon sticks(for the syrup)
2 tsp Ground cinnamon(for dusting)
100 g Walnuts(toasted and coarsely crushed, for garnish)
1 liter Vegetable oil or other neutral oil(for deep frying)

👨‍🍳 Instructions

1
Activate the yeast: In a small bowl, combine the warm water (ensure it's not too hot, or it will kill the yeast) with the active dry yeast and a pinch of sugar (optional, but helps activate). Let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is alive and active.
⏱️ 10 minutes
2
Make the batter: In a large mixing bowl, whisk together the flour and the activated yeast mixture. Stir until just combined and a smooth, thick but pourable batter forms. It should have the consistency of thick pancake batter. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for at least 1 hour, or until doubled in size and very airy.
⏱️ 1 hour 10 minutes
3
Prepare the syrup: While the batter is rising, combine the honey, 100ml water, and the cinnamon stick in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the honey is dissolved. Let it simmer for about 5 minutes. Remove from heat, discard the cinnamon stick, and keep the syrup warm.
⏱️ 10 minutes
4
Heat the oil: Pour the frying oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 3 inches deep. Heat the oil over medium-high heat until it reaches 175°C (350°F). Use a thermometer to ensure accuracy. If you don't have a thermometer, a small drop of batter should sizzle and float to the surface immediately.
⏱️ 10-15 minutes
5
Fry the loukoumades: Once the oil is hot, carefully drop spoonfuls of the risen batter into the hot oil. You can use two spoons, or a small ice cream scoop, to form small, round balls. Do not overcrowd the pot; fry in batches of 6-8 to maintain oil temperature and ensure even cooking. Fry for 2-3 minutes per side, or until they are puffed up, golden brown, and crispy.
⏱️ 15-20 minutes
6
Drain and syrup: Using a slotted spoon or spider strainer, remove the fried loukoumades from the oil and drain them briefly on paper towels. Immediately transfer the hot loukoumades to a bowl and generously drizzle them with the warm honey syrup. Toss gently to coat.
⏱️ 5 minutes
7
Garnish and serve: Arrange the syrupy loukoumades on a serving platter. Sprinkle generously with ground cinnamon and the crushed toasted walnuts. Serve immediately while they are warm and crispy.
⏱️ 2 minutes

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💡 Conseils de pro

✓Ensure your batter is airy and has risen sufficiently for light and fluffy loukoumades.
✓Maintain a consistent oil temperature of 175°C (350°F) for perfectly fried dough; too low and they'll be greasy, too high and they'll burn before cooking through.
✓Fry in small batches to prevent the oil temperature from dropping drastically and to ensure each piece cooks evenly.
✓Drenching the loukoumades in the warm syrup while they are still hot allows them to absorb the delicious sweetness.
✓Toasting the walnuts before crushing enhances their flavor and adds a delightful crunch.

✨ Idées de variations

Inspiration pour votre propre version de cette recette

Drizzle with melted chocolate or chocolate sauce along with or instead of honey.
Serve with a scoop of vanilla or Greek yogurt ice cream.
Add a splash of orange blossom water or rose water to the honey syrup for an aromatic twist.