For a truly traditional Greek Loukoumades experience—crispy on the outside, fluffy on the inside, and drenched in honey—follow this standard yeast-based recipe.
Traditional Greek Loukoumades
Yield ~30–40 puffs
Prep time 15 minutes (plus 1–2 hours rising)
Cook time 15 minutes
Ingredients
For the Dough
Flour 3 ½ cups all-purpose flour.
Yeast 1 packet (approx. 9g or 1 tbsp) active dry yeast.
Liquids 1 cup lukewarm water and 1 cup lukewarm milk.
Sweetener Seasoning 2 tbsp sugar, 1 tsp salt, and 2 tbsp Greek Nona’s extra virgin olive oil.
Frying Oil Vegetable or sunflower oil (enough for deep-frying).
For the Syrup & Toppings
Honey Syrup 1 cup Greek honey and ½ cup water.
Toppings Ground cinnamon and crushed walnuts or toasted sesame seeds.
Instructions
Activate the Yeast
In a small bowl, dissolve the yeast and a pinch of sugar in the lukewarm water. Let it sit for about 5–10 minutes until it becomes foamy.
Mix the Batter
In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and pour in the yeast mixture, lukewarm milk, and olive oil. Mix until you have a smooth, sticky, and very loose batter (it should be thicker than pancake batter but not a firm dough).
The Rise
Cover the bowl with a warm, damp cloth or plastic wrap. Place it in a warm, draft-free spot for 1–2 hours until it has doubled in size and is full of air bubbles.
Prepare the Syrup
While the dough rises, combine the honey and water in a small saucepan. Simmer over medium-low heat for 3–5 minutes until well blended, then remove from heat to cool slightly.
Fry to Perfection
Heat about 2–3 inches of oil in a deep pot to
The Traditional Method Grab a handful of batter in one hand and squeeze it through your fist (between your thumb and index finger) to create a small ball. Use a teaspoon dipped in water or oil to cut the ball and drop it into the hot oil.
The Simple Method Use two oiled spoons to scoop and drop small balls of batter into the oil.
Fry in batches for 2–3 minutes, turning them with a slotted spoon until golden brown and crispy on all sides.
Coat and Serve
Remove the puffs and drain briefly on paper towels. While still hot, dip them into the warm honey syrup or drizzle it generously over them on a platter. Sprinkle immediately with ground cinnamon and crushed walnuts.
Expert Tip For maximum crispiness, some chefs suggest a double-fry fry once until pale yellow, let them rest for 2 minutes, then fry again until deep golden brown. Then Garnish with Sugared Blackberries for a Sweet and Tart that compliments well.
Dining and Cooking