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Loukoumades

Crispy on the outside and fluffy inside, these golden fried Greek dough balls are drizzled with warm honey and dusted with aromatic cinnamon.

35 minMediumServes 4380 cal/serving

GreekDessertStovetopVegetarianHalal-friendlyNut-FreeDairy-FreeSoy-FreeEgg-FreeAlcohol-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 2 tsp active dry yeast
  • 1.5 cups warm water
  • 1 tbsp granulated sugar
  • 2 cups all-purpose flour
  • 2 tbsp cornstarch
  • 1/2 tsp fine salt
  • 4 cups vegetable oil
  • 1/2 cup honey
  • 1 tsp ground cinnamon

Instructions

  1. 1

    Dissolve 2 tsp active dry yeast and 1 tbsp granulated sugar in 1.5 cups warm water and let stand for 5 minutes until foamy.

  2. 2

    Whisk 2 cups all-purpose flour, 2 tbsp cornstarch, and 1/2 tsp fine salt together in a large bowl.

  3. 3

    Stir the yeast mixture into the flour mixture to form a smooth batter, cover, and let rise for 1 hour.

  4. 4

    Heat 4 cups vegetable oil in a deep pot to 350 degrees F.

  5. 5

    Drop spoonfuls of batter into the oil and fry until golden brown, about 2 to 3 minutes.

  6. 6

    Transfer to paper towels, drizzle with warm 1/2 cup honey, and sprinkle with 1 tsp ground cinnamon.

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Questions

How much time should I plan for Loukoumades?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 3, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Loukoumades?

For Loukoumades, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

What if the yeast does not foam in Loukoumades?

Step 1 reads: "Dissolve 2 tsp active dry yeast and 1 tbsp granulated sugar in 1.5 cups warm water and let stand for 5 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

What can I use instead of yeast in Loukoumades?

The entry for Loukoumades calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Loukoumades gluten-free?

Yes. The gluten in Loukoumades is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Can I start Loukoumades the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Stir the yeast mixture into the flour mixture to form a smooth batter, cover, and let rise for 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

Serve it with

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