Quirky Foodster
  1. Back

Street Food

Loukoumades

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Ingredients

  • 500 g (4 cups) bread flour
  • 7 g (2 1/4 tsp) instant yeast
  • 10 g (2 tsp) sugar
  • 5 g (1 tsp) salt
  • 400 ml (1 2/3 cups) warm water
  • 1 l (4 cups) vegetable oil, for frying
  • 200 g (1/2 cup) honey
  • 40 g (1/3 cup) crushed walnuts
  • 1 tsp (1 tsp) ground cinnamon

Method

  1. Combine flour, yeast, sugar and salt in a large bowl.
  2. Gradually whisk in warm water to form a thick, sticky batter.
  3. Cover and let rise for 1 hour until bubbly and doubled.
  4. Heat vegetable oil in a deep pot to 180°C (350°F).
  5. Scoop small spoonfuls of batter (wetting the spoon helps) and carefully drop into the hot oil.
  6. Fry in batches for 2–3 minutes, turning until golden brown all over.
  7. Remove with a slotted spoon and drain on kitchen paper.
  8. Drizzle generously with honey while still warm.
  9. Sprinkle with crushed walnuts and ground cinnamon before serving immediately.

Introduction: Deep-fried dough puffs soaked in honey syrup and dusted with cinnamon, loukoumades are among the oldest known Greek sweets, sold from street stalls at festivals and considered by some historians to be a precursor of the donut.

Cultural Background: Deep-fried dough puffs soaked in honey syrup and dusted with cinnamon, loukoumades are among the oldest known Greek sweets, sold from street stalls at festivals and considered by some historians to be a precursor of the donut.

Tips: Wet your spoon or hands between scoops to prevent the sticky batter from clinging. Serve immediately for the best crisp-to-soft contrast.

Variations: Some regions top loukoumades with chocolate sauce or ice cream instead of honey.

Storage: Best eaten fresh; do not store once syruped, as they turn soggy.

Reheating: Not recommended once syruped; unsyruped fried dough can be reheated in a 180°C (350°F) oven for 5 minutes.

Nutrition: Approx. 280 kcal, 4 g protein, 12 g fat, 40 g carbohydrate per serving.

FAQs:

Q: Why is my batter too runny to shape?

A: The batter should be thick and sticky, not pourable — reduce water slightly if needed.

Q: Can I bake instead of fry?

A: Frying is essential to loukoumades' signature crisp shell.

© Arscale 2026