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loukoumades-greek donuts

(2 ratings)
Recipe by
Marsha Gardner
Florala, AL

The first time I ever ate these little "Greek" Donuts was at a Greek Festival in Buffalo, NY. They were warm from the fryer and dripping with honey. The smell was divine and the taste even better. They are best warm, at our house they never get a chance to cool. The kids love them and they are a great snack with a good cup of coffee or tea.

(2 ratings)
yield 25 Donuts
method Deep Fry

Ingredients For loukoumades-greek donuts

  • 2 pkg
    active dry yeast
  • 1 c
    warm water
  • 1/2 c
    warm milk
  • 1/4 c
  • 1 tsp
    kosher salt
  • 1/3 c
    butter, softened
  • 3 lg
  • 4 c
    all purpose flour
  • 1/2 c
  • 1/2 c
  • 4 c
    vegetable oil
  • 2 tsp
    cinnamon, ground

How To Make loukoumades-greek donuts

  • 1
    Sprinkle the yeast over the warm water in a small bowl. The water should be no more than 110-degrees. Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve.
  • 2
    Pour the yeast mixture into the milk mixture, and stir to combine. Beat in the butter, eggs, and flour until the mixture forms a smooth, soft dough.
  • 3
    Cover the bowl, and let rise until doubled in bulk, about 30 minutes. Stir the dough well, cover, and let rise 30 more minutes.
  • 4
    Mix honey and 1/2 cup of water in a saucepan, and bring to a boil over medium-high heat. Turn off the heat and let the honey syrup cool.
  • 5
    Heat oil in a deep-fryer or large saucepan to 350-degrees. Oil should be about 2 inches deep.
  • 6
    Place a large table or soup spoon in a glass of water near the batter. Scoop up about 2 tablespoons of dough per puff with the wet spoon, drop it into the wet palm of your hand, and roll it back into the spoon to create a round shape.
  • 7
    Do not overhandle the puffy, soft dough. Drop the dough balls into the hot oil in batches, wetting the spoon each time you make a dough ball. Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 to 3 minutes per batch. Gently set the loukoumades aside to drain on paper towels.
  • 8
    Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.

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