There are few desserts more nostalgic in Greek cuisine than loukoumades. These little golden doughnuts are crisp on the outside, cloud-like in the centre, and drenched generously in warm honey and cinnamon.

The secret to perfect loukoumades is achieving the right dough consistency and frying temperature. The dough should be soft and slightly sticky — almost like a thick batter — which creates the signature airy interior once fried.

If your loukoumades have ever turned out dense or overly crispy, this recipe will give you reliably soft, fluffy results every time.

Ingredients

300g strong white bread flour
310ml lukewarm water
7g fast action yeast
1 tbsp sugar
½ tsp salt
1 tsp vanilla extract or a sachet of vanilla powder
Vegetable or sunflower oil, for frying
120g runny honey and a sprinkle of ground cinammon to finish

1 hour and 15 mins to prepare | Yields 20-30 Loukoumades

Method

In a large bowl, combine the lukewarm water, sugar and yeast. Stir gently and leave for 5–10 minutes until slightly foamy.
Add the flour, salt and vanilla (if using) to the bowl. Whisk until smooth and fully combined. The dough should resemble a thick batter — soft, slightly sticky and elastic.
Cover the bowl and leave in a warm place to proof for 45–60 minutes, or until doubled in size and bubbly on the surface..
Do not overmix the dough after proofing, as this will knock out the air needed for fluffy loukoumades.
Pour vegetable oil into a medium saucepan to a depth of about 5–6cm. Heat over medium heat until the oil reaches approximately 170°C. If you do not have a thermometer, drop a small amount of dough into the oil. It should rise to the surface within a few seconds and bubble gently.
Lightly wet two tablespoons with oil to prevent sticking. Scoop a small amount of dough with one spoon, then use the other spoon (or your finger) to gently push the dough into the hot oil.
The dough will be soft but should hold a rough round shape. Work in batches of around 5-6 Loukoumades to avoid overcrowding the pan.
Fry the loukoumades for 2–3 minutes, turning occasionally, until evenly golden. They should puff up and develop a light golden colour rather than deep brown. Remove with a slotted spoon and transfer briefly to kitchen paper.
Transfer the warm loukoumades to a serving bowl. Drizzle generously with honey and sprinkle with cinnamon. Serve immediately while warm.