Loukoumades Greek Honey Donuts
Loukoumades, often referred to as Greek honey donuts, may seem intimidating to make. But they essentially are fried dough balls that are soaked in honey and topped with various toppings.
What are loukoumades? These are bite-sized desserts that are fried, soaked in syrup, and dusted with cinnamon or powdered sugar. Their origin could be Greek, but they’re popular all over the world. They’re a common treat during the holiday season.
Why make these donuts
- They are so simple and easy to make. And very quick too!
- There is no yeast. Which means you do not need to let the dough rise, shape, or proof, which can be a lengthy process.
- Most of the ingredients are pantry staples, and Greek yogurt is also a staple in our home. Therefore, you can make them at any time.
- And they are deep-fried like the classic donuts. So, of course, they are as indulgent as any other deep-fried donut.
Ingredients and substitutes
- Greek yogurt – We use the Greek variety because it is thicker and has less whey compared to regular yogurt. If you use regular yogurt, you may need a little more flour for consistency. See my video for the right consistency.
- Sugar – These are, of course, sweet, but you can reduce the sugar by almost half if you want.
- Egg – I like using an egg because it does add a wonderfully rich texture to the dough. But you can also omit the egg and use additional yogurt.
- Vanilla – You can use vanilla extract, bean paste, or substitute some of the sugar for vanilla sugar.
Step-by-step: Loukoumades – Greek honey donuts
Dough
- Oil – In a saucepan or pot, heat the oil for deep frying over medium-low heat until it reaches 325F.
Pro tip – I like to use my cast-iron pot as it retains heat well, and I prefer to use my thermometer to ensure the oil is at the right temperature. - Dry ingredients – Combine the flour with baking powder and salt. And set aside.
- Dough – In a bowl, combine the egg, yogurt, vanilla extract, sugar, and flour. Use a whisk to ensure no lumps.
Pro tip – Make sure the oil is heating while preparing the donut batter so you don’t have to wait for the oil to come to the right temperature.
- Balls – Using two spoons or a cookie scoop, drop little balls of batter into the hot oil. If you’re not using a thermometer, dip a spoon in the oil; if bubbles form around the spoon, the oil is ready.
Pro tip – Dipping the cookie scoop initially in oil will prevent the batter from sticking to it. - Fry – Deep fry until golden. Use a perforated spoon to take them out on a paper hand towel to absorb the excess oil.
Pro tip – Depending on the size of the pot with oil, cook in small batches. Adding too many at once will lower the oil temperature and make the donuts soggy.
Honey syrup
- Syrup – In a medium saucepan, over medium heat, simmer the water, lemon juice, sugar, and honey until the sugar has dissolved. Remove from heat and cool until warm.
Pro tip – The syrup does not need to be very thick. It has a thin syrup consistency. - Dip – Drop the warm donuts in the honey syrup for just 30 seconds and take them out.
Pro tip – The donuts must not be soaking wet in the syrup. They must only absorb some of the syrup. - Drizzle – Place the donuts on a serving platter and drizzle with more honey.
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Frequently asked questions
How long will these donuts keep?
Donuts are best eaten on the day they are made. In fact, it is best to deep fry them just before serving. Leftovers can be kept at room temperature for up to 2 days.
Can I omit the honey from these donuts?
If you don’t want honey donuts, make the classic Greek donuts dusted with powdered sugar or jam.
Can I fill these donuts with jam?
Yes, you can fill these with jam or chocolate ganache by using a piping bag and a bismarck piping tip. Poke a hole with a skewer, then insert the piping tip inside and squeeze the bag to fill.
Loukoumades – Greek Honey Donuts
Loukoumades, often referred to as Greek honey donuts, may seem intimidating to make. But they essentially are fried dough balls that are soaked in honey and topped with various toppings.
Video
Ingredients
Dough
- 2 cups (250 g) Flour
- 1½ tsp Baking powder
- ½ tsp Salt
- 1 cup (240 ml) Greek yogurt
- 1 large Egg
- ¼ cup (50 g) Sugar
- 1 tsp Vanilla extract
- ½ tsp Cinnamon powder (optional)
- ¼ tsp Nutmeg fresh grated (optional)
Deep frying
- 1 ltr (4 cups) Cooking oil for deep frying
Honey syrup
- 1 cup (240 ml) Water
- ½ cup (100 g) Sugar
- ½ cup (170 g) Honey
- 1 tbsp Lemon juice
Plus
- 2 – 4 tbsp Honey for drizzling
Method
Dough
- Oil – In a saucepan or pot, heat the oil for deep frying over medium-low heat until it reaches 325F.1 ltr Cooking oil
- Dry ingredients – Combine the flour with baking powder and salt. Set aside.2 cups Flour, 1½ tsp Baking powder, ½ tsp Salt, ½ tsp Cinnamon powder, ¼ tsp Nutmeg
- Dough – In a bowl, combine the egg, yogurt, vanilla extract, sugar, and flour. Use a whisk to ensure no lumps.1 cup Greek yogurt, 1 large Egg, ¼ cup Sugar, 1 tsp Vanilla extract
- Balls – Using two spoons or a cookie scoop, drop little balls of batter into the hot oil. If you're not using a thermometer, dip a spoon in the oil, if bubbles form around the spoon the oil is ready.
- Fry – Deep fry until golden. Use a perforated spoon to take them out on a paper hand towel to absorb the excess oil.
Honey syrup
- Syrup – In a medium saucepan, over medium heat, simmer the water, lemon juice, sugar, and honey until the sugar has dissolved. Remove from heat and cool until warm.1 cup Water, ½ cup Sugar, ½ cup Honey, 1 tbsp Lemon juice
- Dip – Drop the warm donuts in the honey syrup for just 30 seconds and take them out.
- Drizzle – Place the donuts on a serving platter and drizzle with more honey.2 – 4 tbsp Honey
Notes
- Look for the right consistency of the dough.
- Use full-fat Greek yogurt that is thick and creamy to achieve the right consistency.
- We do not want to activate the gluten in the dough so do not overmix the dough.
- Use a small cookie dough scooper and hold the scooper close to the oil before releasing otherwise it will create a splash.
- As the balls drop in the oil they will puff up and start to become more round in shape so don’t crowd the pan.
- Deep fry until the balls are a light golden brown. So, keep the oil temperature to no more than 350F
- Don’t make the honey syrup too thick, dip the donuts while the syrup is still so it will coat them lightly.
Nutrition
Tried this recipe?
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Hello, I was excited to try a quick no yeast recipe and am thoroughly disappointed. There is no way the ratio of 2 cups flour to 1 cup yogurt ith remainder of wet ingredients works to make a wet batter. This was a sticky dough which provided a fritter-like donut. The honey syrup made it a soft mess. We worked in chopped apples to the dough and ate them fried without syrup. If I attempted this again, I will use about 1 cup flour at the most. and less to no sugar.
Hi Valentina.
This dough is meant to be sticky, almost between a batter and dough, which is why we scoop or pinch off pieces rather than roll it like traditional donuts. Once fried, they puff into soft loukoumades-style bites. It sounds like your dough became firmer than intended, which can happen if the flour is packed tightly when measuring, or if a thicker yogurt is used.
That said, I’m glad you were still able to enjoy them with the apples — that actually sounds delicious!
If you try them again, feel free to start with less flour and add only as needed to get that loose, sticky consistency. And the syrup is optional — they’re lovely just dusted with powdered sugar too.
Thank you again for your honest note. I truly value when readers share what worked for them and what didn’t — it helps others as well!
I will be making these delicious little donuts again! They were super easy to make. Thanks for this great recipe!
Thanks, Colleen
These honey donuts looked scary to make but your recipe made it so easy! Thank you!
Yay for Loukoumades! I can’t wait to try this sweet recipe. The pro tips will be helpful. Thanks very much! Efharisto! ?