Our very best traditional homemade Loukoumades recipe (Greek donuts) for you to recreate these little bites of heaven from scratch!
Loukoumades recipe (Greek donuts) – A traditional Greek delicacy
Loukoumades are little bite-sized fluffy sweet honey balls (the Greek version of donuts), which are deep fried to golden and crispy perfection. Greek donuts (loukoumades) are traditionally served soaked in hot honey syrup, sprinkled with cinnamon and garnished with chopped walnuts or toasted sesame seeds. Simply irresistable! They are also the perfect dessert for a traditional Moussaka, a summery chicken souvlaki, a melt in the mouth lamb souvlaki and Greek Salad! Together with the traditional Greek Baklava and galaktoboureko they are my absolute favourite syrupy desserts!
For the chocolate lovers (like me!) go over the top and drizzle these delicious Greek donuts (loukoumades) with some rich chocolate sauce!
Loukoumades recipe (Greek donuts) – Tips
The perfect traditional loukoumades (Greek donuts) are crispy and golden on the outside and fluffy and airy in the inside. To achieve the perfect texture for your loukoumades give the dough time to rise and it will reward you with its distinctive air-y fluffiness.
When preparing this loukoumades recipe, the key is to use the right temperature. Always dissolve the yeast in lukewarm water and let the dough to rise in warm environment. If the room temperature is low, a little trick is to preheat the oven to 40-50 C, turn it off and place the dough in the warm oven.
Deep fry the loukoumades in hot oil. Make sure to fry them in batches, so that the surface off the pan is comfortably filled, otherwise the loukoumades will probably stick together and the temperature of the oil will decrease. You don’t want your loukoumades to become mushy and less crunchy on the outside.
So go ahead spoil yourself! Give this traditional Greek loukoumades recipe (lukumades) a try and enjoy with a full spoon of vanilla ice cream on top! (For a dairy free version of the traditional loukoumades recipe click here). Oh and you can always read this delicious recipe in Greek here Συνταγή Παραδοσιακοί λουκουμάδες με μέλι και καρύδι.
Similar recipes to try
If you love a traditional syrupy greek desert, the below recipes are made for you! Enjoy!
The very best traditional Loukoumades recipe (Greek donuts)! Loukoumades are little fluffy sweet honey balls, deep fried to golden and crispy perfection.
To prepare this traditional loukoumades recipe, start by making the dough. In a bowl add the water, sugar and yeast. Stir with a whisk until the yeast dissolves completely and wait for 5 minutes. In a mixers bowl add the yeast mixture add the rest of the ingredients for the dough and whisk at high speed (for about 2 minutes) until the mixture becomes a smooth batter. (You could also use a hand whisk. Whisk until the mixture has no lumps).
Cover the bowl with some plastic wrap and let the dough rest in a warm place for at least 1 hour to rise.
Into a medium sized frying pan pour enough vegetable oil to deep fry the loukoumades. Heat the oil on a medium heat until hot. Test if the oil is hot enough by dipping in some of the dough for the loukoumades. If it sizzles the oil is ready. A more accurate way is to use a kitchen thermometer and measure the oil to be at 160C / 320F.
Dip a tablespoon in some oil, shake it a bit to remove any excess. It is best to dip the spoon in oil and not water. Dip your hand in the dough and using your palm, squeeze out a small portion of dough between your thumb and index finger, like you are making a fist. Using the spoon, grab the dough ball off your hand and let it drop in the hot oil. Repeat this procedure until the surface off the pan is comfortably filled. You should dip the spoon in the oil & shake off every time, so that the batter doesn’t stick on it.
While the loukoumades are fried, use a slotted spoon to push them into the oil and turn them on all sides, until golden brown. Place the loukoumades on some kitchen paper to drain. Repeat with the rest of the dough.
When done, place the loukoumades on kitchen paper to remove the excess oil. Then serve on a large platter, drizzle with the honey and sprinkle with cinnamon and chopped walnuts.
If you are in a mood for some chocolate, replace the honey with chocolate sauce. To prepare the chocolate sauce for the loukoumades, add in a saucepan the sugar and water and bring to a simmer. Simmer for 1-2 minutes, stirring continuously, until the sugar has dissolved. Add the chocolate (chopped) and whisk, until the chocolote has melted and the mixture is smooth.
Pour the warm chocolate over the loukoumades, sprinkle with some roughly chopped walnuts or almonds and enjoy!
Always Have them at the Greek Festival here in Alaska (this weekend) but they never put the recipe in their neat church cookbook!!! So this year decided to google “Greek Honey Puffs” (Loukoumades) and here your website is!!!! Thanks. I occasionally make Serbian Nut Roll, which turns out wonderful, but these are a little quicker & easier!!!
The flour I used was just normal self-rising white flour (as opposed to wheat flour). There’s nothing special about the flour, but I find it’s best if you sift the flour before use (there’s no *requirement* for sifting, but it seems to mix better).
They turned out great but weren’t round. Any trick there? They so tasted delicious so no complaints at all about shape. It’s just my perfectionist nature
The trick to making them round is using a very small mechanical melon baller – it’s built the same as a mechanical ice cream scooper, but smaller. With the mechanical melon baller, the whole ball of liquidy dough hits the oil at once, sunk under the oil, and then came up nice and round. Otherwise, you’re effectively “pouring” the dough into the oil, and it doesn’t have the same effect.
1 cup of Liquid is about 8 fluid oz. However, flour is not liquid – a cup of flour is actually half air. 1 cup of all purpose flour is about 4.4 ounces. 3.25 cups of all purpose flour is actually 14.3 ounces, so 16 oz is a little too much flour, but you’ll never know the difference in this recipe.
Thank you so much for the recipe, it’s so well explained and looks so delicious. Can I make them in advance? Or does it will get soggy ? And please can you give yeast measurement in tsp , I am planning to use instant yeast .
I wouldn’t advise making it in advance, they won’t get soggy but they won’t be as crispy. I make them on the day I would like to have them and they tend to keep fresh for another day. After that they loose their crispiness. No matter what, don’t cover them with cling film when they are hot. Wait till they are fully cold. Also try not to put them in the fridge as they will harden up.
From what I remember, a teaspoon of instant yeast is about 2 grams so this recipe would be about 7 tea spoons.
I used Fleishmann’s Yeast (in the triple pack) and each pack is 1/4oz – so I used two packs, which was 4.5tsp of yeast. I made the Loukoumades and they kept until the next day nicely.
All types of bread dough (even Loukoumades dough) can be refrigerated – the refrigeration merely slows the chemical processes of the yeast, and it’s even said to develop more complex flavors, colors, and textures due to giving the yeast more time “to do its thing” (albeit slower). Never leave bread doughs in the fridge for more than 3 days, and honestly you’ll get the best results if you do not exceed 2 days. If you leave it in a mixing bowl, just cover the top of the bowl. If you want to use a self-sealing plastic (ZipLock or similar) bag, be sure to spray non-stick spray inside the bag first to keep the dough from sticking to the sides. If you’re planning a multi-day effort, batch your dough so that you only remove from the fridge what you’re going to cook that day.
With that said, NEVER cook with cold dough – that is a recipe for disaster. Always ALWAYS allow your dough to return to room temperature before attempting to cook. Just set it on the counter at room-temperature as you’re bringing everything up to cooking temperature (for me it’s the first thing I do before I start pre-heating anything).
These were super tasty! I made them with all milk, and added in cinnamon and nutmeg. I also cooked the cinnamon in with the honey syrup, and I recommend that to everyone else as well. If anyone is making them for a gathering, make them the day of! And wait to put the syrup on them until at least 30 mins before serving. This will give you the best possible product. Thanks for sharing this recipe!
I’ve never tried making them gluten free. Possibly they could but you do need the batter to bind together a bit. Maybe add a bit of xanthan gum to bring it together?
Hi, if I use alternative milk such as oat milk would it still be the exact same amount of milk? What alterations would I need to make to the recipe? Thanks
I’ve just made the dough for these , can’t wait to see what they turn out like. Just got back from Lesvos and tried them there, delish x
I made the orange cake from this site and it’s lush x
I made these today as part of our Easter dessert table and they were a huge hit!
I omitted the milk altogether and just used water, and skipped the honey syrup and used a dusting of icing sugar and cinnamon. I served some with simple syrup made steeped with lemon round and cinnamon stick, and ended with orange blossom. So good! Thank you.
Yeah, it can be a little confusing at first. 1 cup of Liquid is about 8 fluid oz. However, flour is not liquid – a cup of flour is actually half air. 1 cup of all purpose flour is about 4.4 ounces. 3.25 cups of all purpose flour is actually 14.3 ounces, so 16 oz is a little too much flour, but you’ll never know the difference in this recipe. But definitely measure 3.25 cups of flour, NOT packed.
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God bless you!
I’m making a batch now. If I cook then will they be in tomorrow with or without the honey.
Always Have them at the Greek Festival here in Alaska (this weekend) but they never put the recipe in their neat church cookbook!!! So this year decided to google “Greek Honey Puffs” (Loukoumades) and here your website is!!!! Thanks. I occasionally make Serbian Nut Roll, which turns out wonderful, but these are a little quicker & easier!!!
Ah thank you! Hope everyone enjoyed them!
What type of flour did you use?
The flour I used was just normal self-rising white flour (as opposed to wheat flour). There’s nothing special about the flour, but I find it’s best if you sift the flour before use (there’s no *requirement* for sifting, but it seems to mix better).
They turned out great but weren’t round. Any trick there? They so tasted delicious so no complaints at all about shape. It’s just my perfectionist nature
The trick to making them round is using a very small mechanical melon baller – it’s built the same as a mechanical ice cream scooper, but smaller. With the mechanical melon baller, the whole ball of liquidy dough hits the oil at once, sunk under the oil, and then came up nice and round. Otherwise, you’re effectively “pouring” the dough into the oil, and it doesn’t have the same effect.
Hi, you have a typo in the flour measurement. 3 1/4 cup is 26 oz NOT 16 oz.
Is it 26 oz or 16
1 cup of Liquid is about 8 fluid oz. However, flour is not liquid – a cup of flour is actually half air. 1 cup of all purpose flour is about 4.4 ounces. 3.25 cups of all purpose flour is actually 14.3 ounces, so 16 oz is a little too much flour, but you’ll never know the difference in this recipe.
These turned out great, everyone loved these.. sharing my version on my blog.
How many does this receipte make?
Thank you so much for the recipe, it’s so well explained and looks so delicious. Can I make them in advance? Or does it will get soggy ? And please can you give yeast measurement in tsp , I am planning to use instant yeast .
Hi Sharmi
I wouldn’t advise making it in advance, they won’t get soggy but they won’t be as crispy. I make them on the day I would like to have them and they tend to keep fresh for another day. After that they loose their crispiness. No matter what, don’t cover them with cling film when they are hot. Wait till they are fully cold. Also try not to put them in the fridge as they will harden up.
From what I remember, a teaspoon of instant yeast is about 2 grams so this recipe would be about 7 tea spoons.
I used Fleishmann’s Yeast (in the triple pack) and each pack is 1/4oz – so I used two packs, which was 4.5tsp of yeast. I made the Loukoumades and they kept until the next day nicely.
Can we use vegetable oil instead of olive oil?
Delicious!
If I make extra dough. Can I refrigerate the rest and use it the next day? Or it won’t hold well?
All types of bread dough (even Loukoumades dough) can be refrigerated – the refrigeration merely slows the chemical processes of the yeast, and it’s even said to develop more complex flavors, colors, and textures due to giving the yeast more time “to do its thing” (albeit slower). Never leave bread doughs in the fridge for more than 3 days, and honestly you’ll get the best results if you do not exceed 2 days. If you leave it in a mixing bowl, just cover the top of the bowl. If you want to use a self-sealing plastic (ZipLock or similar) bag, be sure to spray non-stick spray inside the bag first to keep the dough from sticking to the sides. If you’re planning a multi-day effort, batch your dough so that you only remove from the fridge what you’re going to cook that day.
With that said, NEVER cook with cold dough – that is a recipe for disaster. Always ALWAYS allow your dough to return to room temperature before attempting to cook. Just set it on the counter at room-temperature as you’re bringing everything up to cooking temperature (for me it’s the first thing I do before I start pre-heating anything).
These were super tasty! I made them with all milk, and added in cinnamon and nutmeg. I also cooked the cinnamon in with the honey syrup, and I recommend that to everyone else as well. If anyone is making them for a gathering, make them the day of! And wait to put the syrup on them until at least 30 mins before serving. This will give you the best possible product. Thanks for sharing this recipe!
Your welcome Clara! So happy that you loved them and indeed preparing a honey syrup infused with the cinnamon is divine!
Hey what oil do you fry them in?
Hi Kat, I use vegetable oil 🙂
Can this be made with gluten free self raising flour. I miss eating
I’ve never tried making them gluten free. Possibly they could but you do need the batter to bind together a bit. Maybe add a bit of xanthan gum to bring it together?
Hey Eli my yeast did not rise at all. Can you tell me what i did wrong or what i could replace it with
Hi, if I use alternative milk such as oat milk would it still be the exact same amount of milk? What alterations would I need to make to the recipe? Thanks
I’ve just made the dough for these , can’t wait to see what they turn out like. Just got back from Lesvos and tried them there, delish x
I made the orange cake from this site and it’s lush x
Hi, how can I store these? Is it ok if I freeze the dough?
I made these today as part of our Easter dessert table and they were a huge hit!
I omitted the milk altogether and just used water, and skipped the honey syrup and used a dusting of icing sugar and cinnamon. I served some with simple syrup made steeped with lemon round and cinnamon stick, and ended with orange blossom. So good! Thank you.
That sounds delicious :)!!!
Hi
Just to clarify, is it 1 cup or 3 and 1/4 cups of flour for the recipe?
Yeah, it can be a little confusing at first. 1 cup of Liquid is about 8 fluid oz. However, flour is not liquid – a cup of flour is actually half air. 1 cup of all purpose flour is about 4.4 ounces. 3.25 cups of all purpose flour is actually 14.3 ounces, so 16 oz is a little too much flour, but you’ll never know the difference in this recipe. But definitely measure 3.25 cups of flour, NOT packed.
Did you use the regular white flour or self rising flour?