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.
Table of Content
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 makes 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, which, in our home, is also a staple. 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, and bean paste, or substitute some of the sugar for vanilla sugar.
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 the scoop. - 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 a time will drop the temperature of the oil 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.
Tips for Success
- 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. And dip the donuts while the syrup is still so it will coat them lightly.
More donut recipes
- Fried Tiramisu Donuts or Tiramisu Doughnuts Sufganiyot
- Chocolate Glazed Donuts or Chocolate Doughnuts - Sufganiyah
- Dulce De Leche Donuts - Dulce De Leche Doughnuts Sufganiyot
- Best Fried Cinnamon Sugar Donuts
- Raspberry, Blackberry, or Strawberry Doughnuts
- Classic Jelly Donuts
- See all donut/doughnut recipes
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 for 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 bismark piping tip. Poke a hole with a skewer then insert the piping tip inside and squeeze the bag to fill.
Printable Recipe
Loukoumades - Greek Honey Donuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 55kcal
Adjust Servings Here: 18 Donuts
Description
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
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 2 cups (250 g) Flour
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup (240 ml) Greek yogurt
- 1 large Egg
- ¼ cup (50 g) Sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Cinnamon powder ((optional) )
- ¼ teaspoon 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 tablespoon Lemon juice
Plus
- 2 - 4 tablespoon Honey (for drizzling )
Instructions
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.1 ltr Cooking oil
- Dry ingredients - Combine the flour with baking powder and salt. Set aside.2 cups Flour, 1½ teaspoon Baking powder, ½ teaspoon Salt, ½ teaspoon Cinnamon powder, ¼ teaspoon Nutmeg
- 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.1 cup Greek yogurt, 1 large Egg, ¼ cup Sugar, 1 teaspoon 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. Pro tip - Dipping the cookie scoop initially in oil will prevent the batter from sticking to the scoop.
- 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 a time will drop the temperature of the oil 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.1 cup Water, ½ cup Sugar, ½ cup Honey, 1 tablespoon Lemon juice
- 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.2 - 4 tablespoon Honey
Recipe Notes & Tips
- 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 Information
Calories: 55- kcalCarbohydrates: 11- gProtein: 2- gFat: 1- gSaturated Fat: 1- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 1- gTrans Fat: 1- gCholesterol: 8- mgSodium: 55- mgPotassium: 52- mgFiber: 1- gSugar: 2- gVitamin A: 12- IUVitamin C: 1- mgCalcium: 23- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Colleen
I will be making these delicious little donuts again! They were super easy to make. Thanks for this great recipe!
Veena Azmanov
Thanks, Colleen
Zhen
These honey donuts looked scary to make but your recipe made it so easy! Thank you!
Jenny
Yay for Loukoumades! I can’t wait to try this sweet recipe. The pro tips will be helpful. Thanks very much! Efharisto! ?