Loukoumades Greek Honey Puffs
These light and airy Greek fried dough balls are a beloved street food treat that are crunchy on the outside and pillowy soft on the inside. They are traditionally drizzled with warm honey and dusted with cinnamon and crushed walnuts for a perfect sweet finish.
Crispy, golden Greek fried dough balls drizzled with warm honey and sprinkled with cinnamon and crushed walnuts.
Nutrition per serving
Ingredients
dough
cooking
topping
Instructions
Make the Yeast Batter
Combine flour, instant yeast, a pinch of salt, and one teaspoon of sugar in a large bowl. Add warm water gradually and whisk until a smooth, sticky batter forms with no lumps remaining. Cover with plastic wrap and let the batter rise in a warm place for 45 minutes until bubbly and doubled.
Heat the Frying Oil
Pour the neutral oil into a deep heavy-bottomed saucepan and heat it to 175 degrees Celsius. Use a thermometer to ensure accuracy, as oil that is too hot will burn the outside before the center cooks and oil that is too cool will make the loukoumades greasy and dense.
Fry the Dough Balls
Using two wet spoons or a small ice cream scoop, drop rounded spoonfuls of the risen batter into the hot oil in batches of six to eight at a time. Fry for 3 to 4 minutes, turning them in the oil until they are evenly golden brown and puffed on all sides.
Drizzle and Serve
Remove the loukoumades with a slotted spoon and drain briefly on paper towels. Pile them onto a plate, drizzle generously with warm honey, dust with ground cinnamon, and scatter over crushed walnuts. Serve immediately while they are still hot and crispy.
Substitutions
Common mistakes
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