Loukoumades — Photo:
Robby Lozano / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Active Time:

45 mins

Total Time:

1 hr 45 mins

Yield:

15 servings

Make loukoumades at home with this simple dough, which is deep-fried, and topped or tossed with a honey syrup, then topped with nuts. If you like, sprinkle the loukoumades with pistachios rather than walnuts. And feel free to add a pinch of warm spices like ground cardamom or nutmeg to season the honey butter with even more flavor.

Frequently asked questions

What are loukoumades?

Loukoumades are Greek doughnuts, made with a sweet dough that is fried and then tossed with honey and chopped nuts.

How do you fry at home?

Don’t be afraid to fry at home. A large Dutch oven or deep pot works well for frying. Use a deep-frying or candy thermometer to monitor the temperature of your oil when frying. Keep in mind that any time you add something to frying oil, it will bring down the temperature of the oil. This is to be expected, which is why we heat our oil to 330°F for this recipe. Frying the loukoumades between 325°F and 330°F is ideal. The loukoumades will puff up to a larger size as they fry. If you are worried about them not cooking all the way through, use use a digital thermometer to check the internal temperature of each to make sure it’s around or just above 190°F and fully cooked and not doughy

Can you fry loukoumades in an air fryer?

You’ll need a pot with oil to fry these loukoumades; the dough is too wet to hold its shape in an air fryer.

Notes from the Food & Wine Test Kitchen

These are simple to scoop and shape. Using a cookie scoop results in loukoumades that have a bit of a more rustic shape, while using your hands results in a smoother, rounder shape. Whether you’re using a scoop or your hands, be sure to keep them greased or wet to prevent the dough from sticking.

Make ahead

You can make the dough a day ahead of frying and serving it. Store it in an airtight container in the refrigerator, and let it come to room temperature before forming the loukoumades and frying them. These are best served right after they are fried and still warm.

Ingredients

1 cup warm water (110°F)
4 1/2 teaspoons active dry yeast (from 2 [1/4-ounce] envelopes)
1/3 cup, plus 1 teaspoon granulated sugar, divided
1/2 cup warm whole milk
1/4 cup olive oil
3/4 teaspoon kosher salt, plus more to taste
4 cups all-purpose flour
Canola oil
Cooking spray
6 tablespoons (3 ounces) salted butter
1/2 cup honey
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts

Directions

Stir together the warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Let the mixture stand until foamy, about 5 minutes.
Whisk together the yeast mixture, milk, olive oil, salt, and remaining 1/3 cup sugar in a large bowl. Add the flour, and stir until fully combined and smooth. Cover the bowl with a clean kitchen towel or plastic wrap, and let it stand in a warm place (about 75°F) until the dough has doubled in size, about 1 hour. (Alternatively, cover the bowl and refrigerate it overnight; let it come to room temperature in a warm place for 30 minutes before frying.)
Pour the oil into a large Dutch oven or pot to a depth of 2 inches. Heat the oil over medium-high until it reaches 330°F. While the oil heats, line a large rimmed baking sheet with several layers of paper towels.
Scoop and fry the loukoumades in batches of 4 to 6. Spray a 1/2-ounce (2-teaspoon, #60) cookie scoop with cooking spray or dip it in water. Scoop balls of dough, and carefully drop into oil. (Alternatively, pinch off about 1 tablespoon dough, and form into a ball-shape before adding to oil). Fry until golden brown on all sides, 3 to 4 minutes total, flipping a few times during cooking. (Some dough balls may turn on their own.) Remove using a slotted spoon or spider, and place on the prepared baking sheet.
While the loukoumades cook, melt the butter in a small saucepan over medium heat. Add the honey and cinnamon, and stir to combine. Remove from heat, and add a pinch of salt to taste.
Place about half of the loukoumades in a large bowl, and add half of the honey mixture; toss to coat. Transfer to a platter, and repeat the process with remaining loukoumades and honey mixture. Serve immediately sprinkled with walnuts.