Greek Doughnuts "Loukoumades" are bite-sized fluffy sweet honey balls, which are deep fried until golden and crispy on the outside, while very soft and juicy on the inside. Traditionally they get drizzled with plenty of honey and served while fresh and warm. Their taste is addictive even if you make them vegan!
Traditional Greek doughnuts begin with a simple dough, that's left to rise for approximately an hour, then shaped into donut balls, which are quickly deep fried, then dipped into a sugar-honey syrup and drizzled with honey, cinnamon and nuts. They are crispy on the outside and soft & juicy on the inside.
About its origin, some will tell you that it comes from the Ottoman "lokma", but it's history comes from the age of the Ancient Greece: the legend tells that this dessert, characterised as "honey tokens" had been offered as a winner's reward during the Olympic Games.
This recipe makes 50 medium-normal sized doughnut balls, so it is ideal to share with family and friends. In case you want to make a smaller batch, cut the dough ingredients in half.
all purpose flour
active dry yeast - the dough must rise before it can be formed into donut balls.
milk - any dairy or nut milk can work. Just make sure it isn't hot or cold. The milk has to be lukewarm, otherwise the yeast won't be activated.
oil for frying - I used sunflower oil
Honey - You can use any honey you like, but I strongly recommend to use a good quality Greek honey.
nuts - crushed walnuts, pistachios, cashews, sesame etc are all a good option to garnish them in combination with honey and cinnamon.
praline - chocolate or vanilla praline is also an excellent option.
How to make them Vegan
You want them vegan?? Replace milk with non dairy milk and honey with maple syrup. They will be the same deliciously!!
Greek Doughnuts "Loukoumades" are such a delicious sweet treat for Hanukkah and for all year round!
Servings: 50 pieces
Preparation time: 5 mins
Resting time: 1 hr
Cooking time: 15 mins
500 gr. all purpose flour
600 ml milk, lukewarm
8 gr. dry yeast
1 tbsp. corn starch
1/2 tsp. salt
1 tbsp. honey
oil for frying (I used sunflower oil)
2 cups water
2 cups granulated sugar
2 tbsp. honey
1 slice lemon
1 cinnamon stick (optional)
Begin by making the syrup, since it has to be cool when needed. In a medium sized pot add water, sugar, honey, lemon slice and cinnamon stick. Bring to a boil, while stirring until sugar and honey melt. Simmer for 15 minutes, then remove from heat and set aside to cool completely.
In a large bowl add all solid ingredients and stir very well to combine. Then add liquids, except for the oil and whisk until it comes a thick mixture. Make sure that the milk is lukewarm, otherwise the yeast won't be activated.
Cover the bowl with a plastic wrap and allow it to rise. This will last 45- 60 minutes.
Prepare a plate lined with paper towels to soak up the extra oil from the Greek doughnuts and a glass with oil and a tablespoon in it.
Pour oil into a pot (almost half pot) and heat into medium to high heat.
When the oil is hot enough, you can start forming the doughnut balls. You can either form them by using your hands and a spoon or you can place the dough in a pastry bag, which is easier I think.
1. If you will use your hands to form them, then grab some mixture in your palm and close your hand slowly. The dough will be squeezed out from between your thumb and index finger. Holding the tablespoon in your other hand, scoop up the dough that has come out and drop it into the hot oil. (So that the dough won't stick to the spoon every time you use it, prepare a glass with oil and dip the spoon in it). Repeat process until there are enough doughnut balls in the oil, but not overcrowded, so that they won't stick together.
2. If you decide to form them by using a pastry bag, place dough mixture in a big pastry bag, fitted with large tip. Squeeze 2-3 inches long piece (depending on the size you want them to be) of dough into oil, using a scissor to help cut off.
Fry for approximately 3-4 minutes or until puffed and golden brown, while turning them constantly to fry evenly on all sides.
Transfer to the plate with lined paper towels.
Repeat process with the remaining dough.
Let them strain on the plate for 1-2 minutes and drop them in the cooled syrup. They will need a few seconds to soak up syrup.
Remove from syrup and place them on a big serving plate.
Enjoy them plain or drizzle with honey, cinnamon and nuts if desired. Feel free to enjoy them with chocolate or vanilla praline.
Did you make this recipe?? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings