QiMeal
Loukoumades
Loukoumades · ready in 42 min · 8 servings · 425 kcal per serving · medium · 7 ingredients
Greek loukoumades are golden dough puffs bathed in warm honey, finished with cinnamon and walnut for a crisp, sticky, festive bite.
- Prep
- 18 min
- Cook
- 24 min
- Total
- 42 min
- Serves
- 8
- kcal
- 425
- Difficulty
- medium
Ingredients · 8 servings
- 720 gYeast dough, risen
- 240 gHoney
- 80 mlWater
- 4 gCinnamon, ground (to serve)
- 80 gWalnut, chopped (to serve)
- 120 gButter
- 20 gFlour, for dusting
Equipment
stovetop, mixing bowl, spoon, wide pan, saucepan, tray, skimmer, rack, serving platter
Instructions
- Gather Equipment
Gather and measure the yeast dough, honey, water, cinnamon, walnut, butter, and flour, then set out a bowl, spoon, pan, saucepan, tray, and skimmer. · 5 min
What to look for: All ingredients are measured and tools are within reach
- Warm Honey Syrup
Warm honey and water in a saucepan over low heat, stirring until loose and glossy, then keep it warm for soaking. · 5 min
What to look for: The honey syrup is fluid, shiny, and lightly steaming
- Shape Dough Balls
Pinch the risen yeast dough with damp hands into 24 small balls, placing them on a lightly floured tray as you work. · 10 min
What to look for: The dough balls are small, soft, and slightly sticky
- Fry First Batch
Melt half the butter in a wide pan over medium heat, add half the dough balls, and fry until puffed and deep golden on all sides. · 8 min
What to look for: The butter bubbles gently and the puffs turn evenly golden
- Fry Second Batch
Add the remaining butter, fry the rest of the dough balls, and move each golden puff to a rack so excess butter drains. · 8 min
What to look for: All puffs are rounded, crisp outside, and golden brown
- Soak In Honey
Dip the hot dough balls in the warm honey syrup for 30 seconds, turning them until shiny and fully coated. · 3 min
What to look for: The puffs look glossy and well coated with honey
- Add Classic Topping
Sprinkle cinnamon and chopped walnut over the sticky puffs while they are warm, letting the topping cling to the honey. · 2 min
What to look for: Cinnamon and walnut cling evenly to the honey glaze
- Serve Warm
Serve loukoumades warm on a platter with any remaining honey syrup spooned over the top for a glossy finish. · 1 min
What to look for: The loukoumades are glossy, golden, and ready to share
Nutrition (per serving)
| kcal | 425 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 59 g |
| of which sugars | 25 g |
| Fat | 19 g |
| of which saturated | 8 g |
| Fibre | 2 g |
| Sodium | 150 mg |
Nutri-ScoreD
Allergens
Contains: gluten, milk, tree nuts
Storage and reheating
- Fridge: up to 2 days
- Freezer: not recommended
- Loukoumades are best eaten warm soon after frying because the crisp surface softens during storage.
Ingredient substitutions
Yeast dough
- Homemade yeast dough: Use a soft risen dough with a loose texture for the closest result.
Honey
- Sugar syrup: Less floral than honey, but it keeps the classic sticky finish.
Water
- Milk: Makes the honey syrup slightly richer and less clear.
Cinnamon
- Vanilla extract: Use only if cinnamon is unavailable, as the flavor becomes less traditional.
Walnut
- Cinnamon: Omit the walnut and add a little extra cinnamon for a nut free finish.
Flour
- Water: Dampen hands instead of dusting if you want to use less flour while shaping.
