Fried Dough with Honey (Loukoumades)

Name: Fried Dough with Honey (Loukoumades)
Yield: 6
Ingredients: Flour — 250 g (2 cups); Active dry yeast — 1.5 tsp; Honey, plus 1 cup extra for syrup — 340 g (1 tbsp); Warm water — 360 ml (1.5 cups); Salt — 1/2 tsp; Oil for deep frying; Ground cinnamon, to garnish

The Quirky Foodster Team

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Servings

Ingredients

Flour — 250 g (2 cups)
Active dry yeast — 1.5 tsp
Honey, plus 1 cup extra for syrup — 340 g (1 tbsp)
Warm water — 360 ml (1.5 cups)
Salt — 1/2 tsp
Oil for deep frying
Ground cinnamon, to garnish

Method

Dissolve the yeast and 1 tablespoon honey in the warm water and let sit for 10 minutes until foamy.
Combine the flour and salt in a bowl, then add the yeast mixture, whisking to form a smooth, thick batter.
Cover and let rise in a warm place for 45–60 minutes until bubbly.
Heat oil to 175°C (350°F) in a deep pan.
Drop spoonfuls of batter into the hot oil and fry until golden and puffed, about 2–3 minutes per side.
Drain briefly, then drizzle generously with the extra honey and dust with cinnamon before serving warm.

Introduction: Small, golden fried dough balls drenched in honey syrup, a beloved sweet street food with roots stretching back to Byzantine and even earlier Greek tradition.

Cultural Background: Loukoumades hold a claim as one of the oldest known desserts in Greek culinary history, and their popularity continued unbroken through the Byzantine period, remaining one of the most beloved sweet treats found at Greek festivals and street stalls today.

Tips: Let the batter rise fully for the lightest, airiest loukoumades. Fry in small batches to keep the oil temperature steady.

Variations: Sprinkle with crushed walnuts alongside the cinnamon. Serve warm immediately after frying for the best texture.

Storage: Best eaten fresh and warm; leftovers can be stored for up to 1 day, though texture softens.

Reheating: Reheat briefly in an oven at 180°C (350°F) for 5 minutes.

Nutrition: Per serving (approx., 4 pieces): 280 kcal, 5 g protein, 8 g fat, 48 g carbohydrate.

FAQs:

Q: How old is loukoumades as a dish?

A: It’s considered one of the oldest known Greek desserts, with references reaching back through classical antiquity and continuing throughout the Byzantine period into the present day.

Q: Where is loukoumades typically sold today?

A: Street stalls, fairs and festivals across modern Greece, a beloved continuation of this ancient sweet tradition.