Back to Recipes
Loukoumades
Golden Greek honey puffs - crispy fried dough balls drenched in honey and cinnamon.
Loukoumades are the original Greek doughnut - light, airy balls of fried dough that puff up into golden clouds, then get drenched in warm honey and sprinkled with cinnamon. Dating back to ancient times when they were served to Olympic champions, these little spheres of happiness remain one of Greece's most beloved sweets.
The secret to perfect loukoumades lies in the batter - it should be light and yeasty, creating that characteristic crispy shell and pillowy interior. We fry them in batches until they're evenly golden, then immediately drizzle them with warm honey so it soaks into every crevice.
At Lauer House, we serve our loukoumades fresh and hot, piled high and glistening with honey, dusted with cinnamon, and sometimes scattered with crushed walnuts or sesame seeds. They're best eaten immediately while still warm, when the contrast between the crispy exterior and soft interior is at its peak.
The secret to perfect loukoumades lies in the batter - it should be light and yeasty, creating that characteristic crispy shell and pillowy interior. We fry them in batches until they're evenly golden, then immediately drizzle them with warm honey so it soaks into every crevice.
At Lauer House, we serve our loukoumades fresh and hot, piled high and glistening with honey, dusted with cinnamon, and sometimes scattered with crushed walnuts or sesame seeds. They're best eaten immediately while still warm, when the contrast between the crispy exterior and soft interior is at its peak.
Prep: 15 mins + rising
Cook: 20 mins
Serves: 4-6
Medium
Ingredients
2 cups all-purpose flour
1 packet (7g) active dry yeast
1 cup warm water
1 tbsp sugar
1/2 tsp salt
Oil for deep frying
For topping:
1 cup honey
1 tsp cinnamon
1/2 cup crushed walnuts (optional)
2 tbsp sesame seeds (optional)
1 packet (7g) active dry yeast
1 cup warm water
1 tbsp sugar
1/2 tsp salt
Oil for deep frying
For topping:
1 cup honey
1 tsp cinnamon
1/2 cup crushed walnuts (optional)
2 tbsp sesame seeds (optional)
Instructions
1. Dissolve yeast and sugar in warm water. Let stand 5 minutes until foamy.
2. Mix flour and salt. Add yeast mixture and stir until smooth batter forms. Cover and let rise 1-2 hours until doubled and bubbly.
3. Heat oil to 180°C in a deep pot.
4. Dip a tablespoon in water, then scoop batter and carefully drop into oil. Fry 4-5 at a time, turning until evenly golden, about 3-4 minutes.
5. Remove with slotted spoon and drain briefly on paper towels.
6. Warm honey slightly. Pile loukoumades on a platter, drizzle generously with honey, and sprinkle with cinnamon.
7. Top with walnuts and sesame seeds if using. Serve immediately.
2. Mix flour and salt. Add yeast mixture and stir until smooth batter forms. Cover and let rise 1-2 hours until doubled and bubbly.
3. Heat oil to 180°C in a deep pot.
4. Dip a tablespoon in water, then scoop batter and carefully drop into oil. Fry 4-5 at a time, turning until evenly golden, about 3-4 minutes.
5. Remove with slotted spoon and drain briefly on paper towels.
6. Warm honey slightly. Pile loukoumades on a platter, drizzle generously with honey, and sprinkle with cinnamon.
7. Top with walnuts and sesame seeds if using. Serve immediately.
