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A feature image of a pile of Greek donuts (loukoumades) on a festive platter.

Greek Donuts with Honey - Loukoumades

Sylia
These Greek donuts called Loukoumades are Greece’s beloved bite-sized donuts—crispy on the outside, soft and airy inside, and drenched in warm honey. Traditionally enjoyed with cinnamon and walnuts, they’ve recently become a modern street-food obsession across Greece, often served overflowing with chocolate. This recipe teaches you how to make perfectly light, golden loukoumades at home, capturing that irresistible mix of crunch, fluff, and sweetness in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Proofing time 30 minutes
Course Dessert
Cuisine Greek, Mediterranean
Servings 40 pieces
Calories 210 kcal

Ingredients
  

FOR THE DOUGH

  • 1.9 cups (460 ml) just under 2 cups lukewarm water
  • About 4 cups (500g) all-purpose flour, or bread flour, or strong flour
  • 1 pinch of granulated sugar
  • 1 tablespoon (9 g) dry yeast
  • 1 pinch of salt
  • 1 tablespoon ground mastic (mastiha), (optional)
  • Zest from a small orange or lemon (optional)

FOR FRYING

  • 1 ⅔ cups (400 ml) olive oil, (additional if needed)

FOR SERVING

  • Honey*1
  • Ground cinnamon
  • Crushed walnuts
  • Nuts of your preference, crushed almonds, pistachios, etc
  • Melted chocolate*2 (not traditional but so good!)

Instructions
 

ACTIVATE THE YEAST

  • In a big bowl, combine about ¾ of a cup of the water, add the sugar, and the yeast. Whisk gently until the yeast has fully dissolved. Allow the mixture to rest for 5-10 minutes until lightly foamy.

PREPARE THE GOUGH

  • In the same bowl, add the remaining dough ingredients. Use a whisk until the batter becomes smooth and free of lumps.
  • Cover the bowl securely with plastic wrap and set aside in a warm, draft-free place for about 1 hour, or until the batter has doubled in volume.
  • Accelerate the procedure (optional). Cover the bowl with a clean kitchen towel and place it in an oven that has been very lightly preheated. The oven should feel just warm, not hot. Gentle warmth will help the dough rise faster (about half an hour).
  • Important: The dough should be thick and pourable. Neither runny nor dense. When you lift the whisk, it stretches into thin, stringy ribbons that slowly fall back into the bowl, indicating the proper elastic texture.

HEAT THE OLIVE OIL

  • Pour the olive oil into a medium, heavy-bottomed frying pan or pot to allow for deep frying. Warm the olive oil over medium heat until it reaches about 320°F (160°C).
  • Alternatively, test the temperature by carefully dropping in a small amount of batter. If it sizzles steadily and rises at the surface, the oil is ready.

SHAPE THE LOUKOUMADES

  • Lightly dip a tablespoon into the hot oil, shaking off any excess.
  • Scoop up a portion of the risen batter. Hold the spoon over the hot oil and, with the gentle push of your index finger, guide the batter off the spoon and into the oil. The dough will naturally gather into a rounded shape as it falls, forming evenly sized loukoumades.
  • Continue shaping the batter in this manner, working steadily but without overcrowding the pan. Re-oil the spoon lightly as needed to prevent sticking. Add more olive oil to the pot, if needed, along the way.

FRY UNTIL GOLDEN

  • Fry the loukoumades, gently stirring and turning them with the spoon so they brown evenly on all sides. Fry for 3 to 5 minutes until golden brown. Use a slotted spoon and transfer to a paper-towel-lined platter or tray.
  • Continue with the remaining batter.

SERVE

  • Arrange the warm loukoumades on a serving platter. Drizzle generously with honey*1 and finish with a sprinkle of ground cinnamon and chopped walnuts or the nuts you prefer.

Notes

  1. In Greece, loukoumades are traditionally served with pure, fresh honey. If you do not have enough honey on hand (or if using a larger quantity is not practical) you may gently warm it to make it more fluid. Warm the honey very lightly, just until it loosens in texture. It should feel comfortably warm to the touch. You should be able to dip a fingertip into it without any discomfort. Avoid overheating the honey, as excessive heat diminishes its natural beneficial properties.
  2. Optional Chocolate Topping
    Not traditional, but hey, it’s chocolate. Who could resist, right?
    How to Melt Chocolate (Easy & foolproof method)
    Ingredients: Chocolate in small pieces
    Method:
    Place the chocolate in a heatproof bowl. Set the bowl over a saucepan of gently simmering water, making sure the bottom of the bowl does not touch the water.
    Let the chocolate melt slowly, stirring occasionally, until smooth and glossy.
    Remove from heat. Pour the warm chocolate sauce over the loukoumades, garnish with coarsely chopped walnuts or almonds, and serve immediately.
    Tip: Never melt chocolate over direct heat—it's the quickest way to burn it.
 
The nutritional information below is an estimate and may vary depending on the specific ingredients and brands used, as well as preparation methods.

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 6.5gSodium: 55mgPotassium: 75mgFiber: 1gSugar: 6gCalcium: 10mgIron: 1mg
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