Loukoumades {Greek Donut Holes}
, Updated Jan 18, 2021
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Have you ever eaten Loukoumades? You probably have if you live in Greece or ever vacationed there. These mini donut holes made with a deep-fried yeasted batter are incredibly addictive.
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In Ancient Greece they used to be served as ‘honey tokens’ to the winners of the Olympic Games, but these days they are becoming a little hard to find.
I wanted to try my hand at making them ever since I lost my fear of deep-frying (thanks to the homemade Cronuts). What I didn’t realise is how incredibly easy they are to make. There’s nothing to them! Yes, the dough contains yeast, but there’s NO kneading. It’s a one bowl recipe.
Traditionally these are served soaked in a honey & sugar syrup, but I think it’s much simpler to simply drizzle honey over them while they are still warm. Yum!
This recipe makes enough to feed 5-6 people (even greedy people) – around 30 loukoumades. The frying process takes very little time (once oil reached right temperature) – I served these for (a very decadent) breakfast.
HAVE YOU MADE MY GREEK LOUKOUMADES RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Loukoumades (Greek Honey Donut Holes)
Ingredients
- 240 ml (one cup) whole milk
- 60 g (¼ cup) butter cubed
- 80 g (¾ cup) sugar
- pinch salt
- ½ tsp instant dried yeast
- 300 g (scant 2 1/2 cups) flour
- 2 medium eggs
- 1 liter | 1 quart sunflower or vegetable oil for frying
- Handful chopped pistachios or walnuts to serve
- Honey to serve
Instructions
- Heat the milk and butter either in a pan or microwave until milk is warm and the butter melts. Cool until it’s lukewarm.
- Put all the remaining ingredients in a large mixing bowl. Make a well in the centre and pour the milk in. Mix together thoroughly with a wooden spoon. You will have a thickish batter – bit like (American) pancake batter. Leave it to rise at room temperature for an hour (I used mine after 30m and it was fine).
- Pour the oil in a large pot and clip on a thermometer. Turn the heat on to medium and watch until the temperature reaches 170C /338F. You want it to stay at that level. Line a plate with some paper towels.
- Once the oil reaches the right temperature drop teaspoon sized dollops of the batter in the oil – a few at a time. Don’t overcrowd them as they won’t brown evenly.
- The loukoumades will puff up and rise to the top and flip over once the are nicely coloured on one side (or you may need to flip them using chop sticks). Fry for a couple of minutes until golden brown then drain on the kitchen paper.
- Serve drizzled with honey and chopped nuts with some lovely Greek yoghurt on the side. As with most fried foods, these taste best when freshly made.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Wow these look fab! My wife can never resist buying donuts, perhaps we should make them instead!
These are one of my favourites – I have memories of eating them on the beach in Larnaca <3 Have never tried cooking them myself though, I really should rectify that!
I can almost smell them through the computer screen 🙂
Those look really delicioous. I love honey and the greek yoghurt with them sounds perfect.
We had them at the summer fest of the Greek Orthodox Church in Portland/ME. Definitely better than donuts, they are really wonderful.
These might just be the best donuts ever!
I've never had one of these before – they look delicious! Love the no kneading part too.
These look incredible!
These look very decadent indeed! Good work recreating a childhood favourite 🙂
Greek Doughnut bites
It is very delicious
I want to eat every day^^