Loukoumades

Loukoumades are Greece’s ancient honey doughnuts — small, golden spheres of yeasted batter, fried until crisp outside and feathery within, then drenched in warm honey and showered with cinnamon and walnuts. They were served to victors at the ancient Olympic Games, and they have been the sweet of Greek streets and festivals for thousands of years. One bite of the honey-soaked, cinnamon-scented dough and you understand why they have never gone out of style.

Why this recipe works: The batter is a simple yeasted dough — flour, water or milk, yeast, and a pinch of salt — loose enough to drop from a spoon but thick enough to hold its shape in the oil. The frying is fast: small balls puff and turn golden in about two minutes. The honey syrup is poured over the hot doughnuts so it soaks in, and the cinnamon and walnuts finish them.

Key ingredients

• Flour, yeast, and warm water or milk: the batter.
• A pinch of salt and sugar: balance.
• Oil for frying: a neutral oil at 350°F.
• Honey: warmed and thinned with a little water for the soak.
• Cinnamon and walnuts: the classic finish.

Tips for perfect loukoumades

Let the batter rise until bubbly and doubled — this is what makes them light. Drop the batter by small spoonfuls into oil at 350°F, working in batches so the pan is not crowded; the balls puff and rise to the surface as they cook. Fry until deep golden all over, about 2 minutes, turning once. Drain briefly, then toss immediately in warm honey syrup so it soaks in. Dust with cinnamon and crushed walnuts and serve hot — they are best within minutes.

Variations and storage

Add a spoonful of orange zest or a splash of mastika to the batter, or serve with chocolate sauce and ice cream for a modern twist. Loukoumades are best eaten immediately, fresh from the oil; the batter keeps 1 day in the fridge.

Greek recipes →