Loukoumades, one of my favourite Greek pastries, are sweet fritters (similar to doughnuts) that are deep fried till golden brown and served warm with a honey syrup, sprinkled with cinnamon and nuts. These light airy, crispy pastries are the perfect dessert for a celebratory meal. Just be prepared to get deliciously messy when eating these purely yummy puffs.

Still searching for what to cook ?

Name: Greek Honey Puffs - Loukoumades
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8
Cuisine: Greek
Ingredients: 1 (1/4 oz) packet Active dry yeast; 1 tablespoon Sugar; 2 cups Warm water (105-115 degrees F), divided; 1 large Egg at room temperature; 3 cups All-purpose flour; 1/4 teaspoon Salt; 1/8 teaspoon Nutmeg freshly ground; 1 teaspoon Vanilla extract; Vegetable oil (preferably safflower) for frying (or, other high temperature oil); 1 cup Honey; 1/2 cup Water; 1/4 cup Sugar; 1 tablespoon Lemon juice freshly squeezed; 1 teaspoon Lemon zest grated; 1 teaspoon Ground cinnamon (or 2 teaspoons) to taste; 1/4 cup Walnuts finely chopped

Find the most delicious recipes here

INGREDIENTS

-- Batter --
1 (1/4 oz) packet Active dry yeast
1 tablespoon Sugar
2 cups Warm water ; (105-115 degrees F), divided
1 large Egg ; at room temperature
3 cups All-purpose flour
1/4 teaspoon Salt
1/8 teaspoon Nutmeg ; freshly ground
1 teaspoon Vanilla extract
Vegetable oil (preferably safflower) ; for frying (or, other high temperature oil)
-- Honey-Lemon Syrup --
1 cup Honey
1/2 cup Water
1/4 cup Sugar
1 tablespoon Lemon juice ; freshly squeezed
1 teaspoon Lemon zest ; grated
-- Garnish --
1 teaspoon Ground cinnamon ; (or 2 teaspoons) to taste
1/4 cup Walnuts ; finely chopped

INSTRUCTIONS

In a large bowl, mix yeast and sugar into 1/2 cup of the warm water. When mixture turns foamy, about 5 minutes, stir in remaining 1-1/2 cups warm water along with the egg, flour, salt, nutmeg and vanilla. Mix until batter is thick but smooth. Cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 to 1-1/2 hours. (The dough should be very soft and bubbly.)

In a deep fryer, large heavy pot or Dutch oven, heat 3- to 4-inches of oil to 375 degrees F. Make sure there is at least 2-inches between the oil surface and the top of the pot.

While oil is heating, prepare honey-lemon syrup. Add honey, sugar, and water to a small saucepan, mix to combine and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until sugar is completely dissolved. Stir in lemon juice, lemon zest, and simmer until lightly thickened. Remove from heat and keep warm.

Working in batches, slide dollops of the batter (about the size of a heaping tablespoonful each) into the hot oil, making sure not to crowd the pan. Dollops will puff up and float to the surface. Fry, turning occasionally, until pastry is a crisp, golden brown on all sides, about 3 to 4 minutes. Remove carefully with a slotted spoon and drain on paper towels. Repeat as many times as is needed. Place drained puffs on warm platter and keep warm.

To serve, place 4 or 5 fried puffs into the warm honey-lemon syrup. Allow puffs to soak for about 10 to 15 seconds, remove to a small plate, dust generously with cinnamon, and sprinkle with walnuts, to taste. Or, (no dunk method) place 4 or 5 puffs onto a small plate, drizzle with warm honey-lemon syrup, dust generously with cinnamon, and sprinkle with walnuts, to taste.

Loukoumades are best if eaten warm, the same day they are made.

Makes about 36 to 40 puffs, or 8 to 10 servings.

NOTES

Alert editor

Greek Honey Puffs - Loukoumades

-- Batter --
1 (1/4 oz) packet Active dry yeast
1 tablespoon Sugar
2 cups Warm water (105-115 degrees F), divided
1 large Egg at room temperature
3 cups All-purpose flour
1/4 teaspoon Salt
1/8 teaspoon Nutmeg freshly ground
1 teaspoon Vanilla extract
 Vegetable oil (preferably safflower) for frying (or, other high temperature oil)
 -- Honey-Lemon Syrup --
1 cup Honey
1/2 cup Water
1/4 cup Sugar
1 tablespoon Lemon juice freshly squeezed
1 teaspoon Lemon zest grated
 -- Garnish --
1 teaspoon Ground cinnamon (or 2 teaspoons) to taste
1/4 cup Walnuts finely chopped

In a deep fryer, large heavy pot or Dutch oven, heat  3- to 4-inches of oil to 375 degrees F. Make sure there is at least 2-inches between the oil surface and the top of the pot.

Loukoumades are best if eaten warm, the same day they are made.

Makes about 36 to 40 puffs, or 8 to 10 servings.

Add Photo

EditorBigOven

sgrishka

bigoven

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (161g)
Recipe Makes: 8 Servings

Calories: 291
Calories from Fat: 31 (11%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1.6g
Cholesterol 26.4mg		8 %
Sodium 608.4mg		21 %
Potassium 119.6mg		3 %
Total Carbohydrate 59.1g		17 %
	Dietary Fiber 2g	8 %
	Sugars, other 57.1g
Protein 6.8g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 291

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

REVIEW THIS RECIPE

REVIEWS

Sonjamarkotich

Oh, yummy yum yum. Family thought they were great. Kids loved them.

Chelle0069

They were a huge hit!

10y

lisamarr-turner

They were good, though I preferred them with just the cinnamon and sugar on them, the honey sauce just didn't do it for me. all in all, the kids liked them and compared them to "elephant toes" at the fair. who doesn't like fair food.

10y

KelliAJonesDixon

Better for making falafels. They don't rise completely in to round puffs; however, they are still very yummy and best when eaten fresh and warm. I sprinkled a little powder sugar on mine and it was a perfect finish.

11y

EttaBakes

So yummy! Will be making them again.

12y

Lidiacosta

Perfectly simple and delicious.

12y

MarianneSamuel

It's awesome. The honey puffs melted in our mouths. And they should be eaten warm. I have a question here. The dough was a bit wattery, how do we manage to shape into perfect dollops because I came up with irregular shapes? Thanks for the recipe.

12y

darrent

Delicious thank you.

13y

VikkiRay

This Greek expression of fried dough was a delight. These warm, puffy, yeast-risen balls were soooo good. Lightly crisp outside, tender yet pleasantly chewy inside with a dough that wasn't all that sweet yet had a nice vanilla-y flavor with just a hint of nutmeg. When we bit into these morsels our taste buds were awarded with a wonderful burst of tart lemon-y honey syrup. The loukoumades were delicious little mouthfuls of heaven that melted in our mouths.

14y

sgrishka

[I posted this recipe.]

17y

1 reply

new-cook-d576e7 8y

It's an excellent recipe steve