Greek Loukoumades with Anise Syrup and Sesame
Golden-fried puffs of airy dough, crispy outside and tender within. These traditional Greek loukoumades are made from a soft yeast dough that doubles during its rise, then transforms in hot oil into light, honeycombed spheres. Warm from the pan, each one is drizzled with fragrant anise-infused honey syrup, topped with toasted sesame seeds, and dusted with cinnamon. It's an elegant yet comforting dessert—sweet, aromatic, and surprisingly light.
- Prep
- 20 min
- Cook
- 30 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 20 min
- Makes
- 28 loukoumades
Steps
Before you start
- Ensure your instant yeast is fresh and not expired—dead yeast will prevent the dough from rising
- Set up a cooling rack or line a plate with paper towels before you begin frying
- Have a candy or deep-fry thermometer on hand for monitoring oil temperature
- Gather all toppings, serving dishes, and utensils before you start frying, as loukoumades cook quickly and taste best served warm
Activate the yeast
- Pour 3/4 cup (180 ml) warm water (about 110°F / 43°C—warm to the touch but not hot) into a medium mixing bowl.
- Sprinkle 2 1/4 tsp (7g) instant yeast evenly over the water and let sit undisturbed for about 5 minutes.
- After 5 minutes, the surface should be foamy, indicating the yeast is alive and active.
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Ready when: The yeast mixture is noticeably foamy on top, indicating yeast is active and alive
Tip: If the yeast doesn't foam after 5 minutes, it's dead. Do not proceed—start with fresh yeast from a new package, as dead yeast will result in dough that won't rise.
Mix the dough
- Add 2 cups (250g) all-purpose flour and 1/2 tsp (3g) fine sea salt to the yeast mixture.
- Using a wooden spoon or whisk, stir vigorously until a thick, shaggy dough forms.
- The dough should be much wetter than bread dough—more like very thick pancake batter.
- Drizzle 1 tbsp (15 ml) neutral oil over the dough and stir until fully incorporated.
- The dough will look slightly glossy and should hold together loosely when stirred.
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Ready when: All flour is incorporated, dough is glossy, thick, and loose—it should be wet but hold together
Tip: Do not knead this dough like bread dough. Simply stir until the flour is fully incorporated. The soft, wet consistency is intentional—it allows the loukoumades to puff properly when fried, creating light, airy centers.
First rise
- Cover the bowl loosely with plastic wrap or a damp kitchen towel.
- Place in a warm, draft-free spot (such as inside an oven with just the light on, a turned-off oven with a bowl of hot water on the rack below, or a shelf away from drafts).
- Let the dough rise undisturbed until it has roughly doubled in size, about 1 to 1.5 hours.
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Ready when: The dough has roughly doubled in volume and looks bubbly and light throughout
Tip: Don't let the dough over-rise. Once it's visibly puffy and has doubled, it's ready to fry. Over-rising can lead to dense, heavy loukoumades instead of light and fluffy ones. If your kitchen is cold, rise may take 1.5–2 hours; if very warm, check at 45 minutes.
Toast the sesame seeds
- While the dough rises, heat a small dry skillet over medium heat.
- Add 1/4 cup (35g) sesame seeds to the dry pan and stir constantly with a wooden spoon, keeping the seeds moving to prevent burning.
- Toast for 2–3 minutes until the seeds become fragrant and light golden brown.
- Immediately transfer to a small dish to cool and prevent over-toasting.
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Ready when: Sesame seeds are fragrant and light golden brown
Tip: Keep a close eye on sesame seeds as they burn very quickly once they start browning. If you notice them darkening rapidly, remove the pan from heat immediately and transfer to a cool dish.
Make the anise syrup
- In a small saucepan, combine 3/4 cup (255g) honey, 1/4 cup (60 ml) water, 1 tbsp (8g) lightly crushed anise seeds, and 1 small cinnamon stick (about 2 inches / 5 cm).
- Bring to a gentle simmer over medium heat, stirring occasionally, about 2–3 minutes.
- Once simmering, let it bubble gently for another 2 minutes to infuse the flavors.
- Remove from the heat and set aside (it will cool slightly while you fry the loukoumades).
- Before serving, remove and discard the cinnamon stick.
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Ready when: Syrup is gently simmering and fragrant with anise
Tip: Do not let the syrup boil vigorously or the honey can crystallize and become grainy. Keep the heat at a gentle simmer, and stir occasionally to help dissolve the honey evenly and ensure the anise flavor infuses throughout.
Heat the oilOven 375°F / 190°C
- Pour 1 quart (1000 ml) neutral oil into a heavy-bottomed pot with at least a 3–4 quart capacity.
- Heat over medium-high heat to 350–375°F (175–190°C).
- If you have a candy or deep-fry thermometer, clip it to the side of the pot and monitor closely.
- If not, test the oil temperature by dropping a tiny piece of dough into the hot oil—it should sizzle immediately, sink briefly, then float to the surface and start browning within 10–15 seconds.
- Once the oil reaches temperature, reduce the heat slightly to medium to maintain that temperature throughout frying.
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Ready when: Oil shimmers slightly and reaches 350–375°F (175–190°C), or test piece floats and browns within 10–15 seconds
Tip: Use a heavy-bottomed pot for even heat distribution and safety. Never leave hot oil unattended. Keep a metal lid or baking sheet nearby in case of emergency, and never use water to extinguish an oil fire—smother it with a lid or use baking soda.
Fry the loukoumades
- Using two spoons (dipped in warm water so dough doesn't stick) or an ice cream scoop, carefully drop golf-ball-sized portions of dough into the hot oil.
- Work quickly and don't crowd the pot—fry only 4–5 loukoumades at a time to allow them room to puff and brown evenly.
- The loukoumades will sink initially, then float to the surface within 10–15 seconds.
- Fry for about 1 to 1.5 minutes on the first side until deep golden brown, then gently flip with a slotted spoon or spider skimmer.
- Fry the other side for another 1 to 1.5 minutes until golden brown all over.
- Using the slotted spoon, transfer each finished loukoumade to a cooling rack or paper-towel-lined plate.
- Repeat with the remaining dough in batches.
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Ready when: Each loukoumade is deep golden brown on all sides and feels light and airy when lightly tapped
Tip: Oil temperature is critical to success. If it's too cool (below 350°F / 175°C), the loukoumades will absorb oil and be greasy and heavy. If it's too hot (above 375°F / 190°C), they'll brown too quickly on the outside before the inside cooks through. Maintain 350–375°F (175–190°C) throughout. Work in batches and don't rush—patience results in perfect loukoumades.
Coat with syrup and toppings
- While the loukoumades are still warm, arrange them on a serving plate or platter.
- Drizzle generously with the warm anise syrup (remove the cinnamon stick first).
- Sprinkle with the toasted sesame seeds, dividing them evenly among all the loukoumades (about 1/4 cup total).
- Finish with a light dust of ground cinnamon (about 1/4 to 1/2 tsp per batch, or to taste).
- Serve immediately while still warm and the syrup is still fragrant.
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Tip: Work quickly while the loukoumades are still warm—they taste best warm, and the warm fried exterior helps the syrup absorb. If the syrup cools and thickens, warm it gently over low heat for a few seconds. Loukoumades are best eaten within 1–2 hours of frying.
Good to know
Tips
- Oil temperature is the key to success. Loukoumades need 350–375°F (175–190°C)—not hotter, not cooler. Too cool and they'll be greasy and absorb excess oil; too hot and they'll brown before cooking through. Use a thermometer and maintain the temperature throughout.
- Don't knead or over-mix the dough like bread dough. The soft, wet consistency is intentional and leads to light, airy loukoumades with a tender crumb. Just stir until the flour is incorporated.
- Sesame seeds and spices should be added while the loukoumades are still warm so they adhere properly and their flavors meld into the warm dough, creating the best flavor and texture.
- Loukoumades are best served immediately while still warm. They can be kept warm in a low oven (200°F / 95°C) for up to 30 minutes if not serving right away, but freshly fried and warm is ideal.
Make ahead
The dough can be made ahead and refrigerated after the first rise. Once risen, transfer it to a covered container and refrigerate for up to 12 hours. When ready to fry, let it come to room temperature for about 30 minutes before using. The syrup can be made up to 2 days ahead and stored in an airtight container at room temperature; gently reheat before serving.
Storage & reheating
Room temperature (2–3 hours): Store uncovered or loosely covered at room temperature. To reheat, warm in a 300°F (150°C) oven for about 5 minutes until warmed through. Refrigerator (up to 3 days): Store in an airtight container. Reheat in a 300°F (150°C) oven for 5–10 minutes or warm in the microwave for 20–30 seconds per loukoumade. Freezer (up to 1 month): Freeze unfilled or unsauced loukoumades in a freezer bag. Reheat from frozen in a 300°F (150°C) oven for 15–20 minutes. Note: Loukoumades are best eaten fresh and warm. As they cool, they firm up but can be successfully reheated.
Substitutions
- anise seeds → 1/4 to 1/2 tsp ground anise, or 1 tbsp ground fennel seeds, or 1/2 tsp ouzo or arak extract stirred into the syrup at the end. If using extract, add it after removing the syrup from the heat so the flavor remains vibrant. Ground spices will give a slightly different texture but the same aromatic flavor.
- honey → agave nectar, maple syrup, or light molasses in equal amounts (255g / 3/4 cup). Each will impart a slightly different flavor, but all work beautifully. Avoid dark molasses, which will be too strong. The syrup may be slightly thinner or thicker depending on the substitute.
- sesame seeds → toasted chopped pistachios, walnuts, or almonds (about 1/4 cup), or omit entirely and simply dust with cinnamon. Nuts add a wonderful crunch and complementary flavor. Toast nuts lightly before adding, or use pre-roasted unsalted nuts.
- instant yeast or active dry yeast → active dry yeast (2 1/4 tsp / 7g) or fresh yeast (6g / about 2 tsp), activated in warm water the same way. All three forms work identically; activate or bloom fresh yeast in the warm water before mixing the dough.
