Loukoumades: A Traditional Greek Honey Puffs Recipe

 This loukoumades recipe, which gives around 36 honey puffs, takes two hours to prepare (includes waiting time) and takes 20 minutes to cook.

When I was a kid and my favorite aunt visited us, she had only one request: go downtown Athens and eat some traditional loukoumades. Hidden in the small streets of Athens and many other Greek towns there are traditional cafeterias that serve these light fluffy puffs of yeast batter bathed in velvety honey and cinnamon syrup were driving her crazy. I still remember how amazing they tasted and promised myself that I would learn how to make them. 

First of all, Greek loukoumades require the following ingredients: dry yeast, sugar, flour, salt, olive oil, frying oil, honey, lemon juice, and cinnamon. Lately, instead of topping loukoumades with honey, it is popular topping with hazelnut Spread.

Two important tips when making these Greek honey puffs. First of all, make the batter at least two hours ahead. The second one is to fry the loukoumades when you want to eat them.  

This traditional loukoumades recipe, which gives around 36 honey puffs, takes more than two hours to prepare (includes waiting time) and takes 20 minutes to cook.

Loukoumades - Ingredients

  • 2 teaspoons of active dry yeast 
  • 3 tablespoons of sugar plus 1 teaspoon 
  • 175-275 ml of lukewarm water 
  • 225 g of unbleached plain flour 
  • Pinch of salt 
  • 2 tablespoons olive oil 
  • Frying Oil 
  • 550 g of  honey
  • 2 tablespoons of fresh lemon juice
  • Ground Cinnamon

Loukoumades - How to Make

  1. Dissolve the yeast and 1 teaspoon of the sugar in 4 tablespoons of lukewarm water. 
  2. Set aside until foamy for about 10 minutes. 
  3. Take a large bowl and sift the flour, add the yeast mixture, olive oil, and 115 ml of lukewarm water. 
  4. Beat a mixer to make a soft dough, adding more warm water if necessary to make it just firm enough to need scooping off a spoon. 
  5. Tightly cover with a clean towel and set aside in a warm draught-free spot for 2-3 hours to rise. 
  6. The dough is ready when the surface bubbles and blisters; if the batter seems thin, beat in a little more of the sifted flour. 
  7. Knead for about 2 minutes and set aside. 
  8. Heat the oil to 190C in a large saucepan. 
  9. Dip a spoon in the hot oil, then scoop up about 1 tablespoon of dough, and use a second spoon to push it off into the oil. 
  10. Don’t hold the spoons too high above the oil or you will be splashed. 
  11. Fry 5 or 6 loukoumades at a time until deep golden brown on all sides, about 3 minutes. 
  12. Remove with a slotted spoon and drain on paper towels. 
  13. Combine the honey and 225 ml of water in a saucepan, bring to a boil and simmer for 3 minutes. 
  14. Stir in the lemon juice and rosewater. 
  15. Remove from the heat. 
  16. Dip the loukoumades in the syrup a few at a time and heap on a warm platter or individual plates (5-6 per person). 
  17. Mix the cinnamon with the remaining sugar and sprinkle over the loukoumades. 
  18. Drizzle over a few threads of syrup and serve immediately.

Loukoumades honey puffs are ideal if you are a vegan. Enjoy!