Greek Loukoumades with Honey and Walnuts

Name: Greek Loukoumades with Honey and Walnuts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: ½ cup (120 ml) whole milk, warmed to 110°F (43°C), warmed to 110°F (43°C); 2¼ teaspoon (7 g) active dry yeast; 1 tablespoon (12 g) granulated sugar; 1½ cups (190 g) all-purpose flour; ¼ teaspoon (1½ g) kosher salt; 1 large egg, at room temperature, at room temperature; 2 tablespoons (30 g) unsalted butter, melted, melted and slightly cooled; 6 cups (1400 ml) neutral vegetable oil (canola or sunflower); ½ cup (170 g) Greek honey (or any raw honey); 1 teaspoon (2½ g) ground cinnamon; ¾ cup (90 g) walnuts, finely chopped, finely chopped; 2 tablespoons (20 g) sesame seeds, toasted (optional), toasted (optional) (optional)

From the MyKitchenBank Kitchen

Loukoumades are golden, puffy fried dough balls—a beloved Greek treat served warm and drizzled with fragrant honey, then dusted with cinnamon and scattered with chopped walnuts. The dough is light and airy thanks to yeast; each bite offers a crisp exterior that gives way to a tender, almost cloud-like interior. They're best eaten freshly fried and warm, making them perfect for breakfast, dessert, or a special treat.

Prep: 30 min
Cook: 20 min
Wait: 1 hr 15 min
Total: 2 hr 5 min
Makes: About 24 loukoumades

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Ingredients

4 servings

For the dough
½ cup (120 ml) whole milk, warmed to 110°F (43°C), warmed to 110°F (43°C)
2¼ teaspoon (7 g) active dry yeast
1 tablespoon (12 g) granulated sugar
1½ cups (190 g) all-purpose flour
¼ teaspoon (1.5 g) kosher salt
1 large egg, at room temperature, at room temperature
2 tablespoons (30 g) unsalted butter, melted, melted and slightly cooled
For frying
6 cups (1400 ml) neutral vegetable oil (canola or sunflower)
For serving
½ cup (170 g) Greek honey (or any raw honey)
1 teaspoon (2.5 g) ground cinnamon
¾ cup (90 g) walnuts, finely chopped, finely chopped
2 tablespoons (20 g) sesame seeds, toasted (optional), toasted (optional) (optional)

Equipment (11)

Large mixing bowl
Whisk
Measuring cups and spoons
Meat thermometer or deep-fry thermometer
Large heavy-bottomed pot or Dutch oven (at least 3 quarts)
Deep-fry thermometer or instant-read thermometer
Two spoons or a small ice-cream scoop (about 2 tablespoons)
Paper towels
Shallow serving dish or platter
Small saucepan
Wooden spoon

Steps

Before you start

Warm the milk to 110°F (43°C) — it should feel slightly warm to your wrist
Line a plate with paper towels for draining fried loukoumades
Have all ingredients measured and ready before you start the dough
Use a deep-frying or candy thermometer to monitor oil temperature accurately

1
Activate the yeast
- Pour the warmed milk into a large mixing bowl.
- Sprinkle the active dry yeast and 1 tablespoon granulated sugar over the warm milk.
- Let it sit undisturbed for about 5 minutes until foamy and fragrant.
- This confirms the yeast is alive and active.
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Ready when: Mixture is foamy on top and smells yeasty
Tip: If the milk doesn't foam after 5 minutes, your yeast is dead—discard and start over with fresh yeast.
2
Mix the dough
- Using a whisk, stir in the all-purpose flour, kosher salt, and egg into the foamy yeast mixture.
- Whisk for about 2 minutes until a thick, smooth batter forms—it should resemble pancake batter rather than a traditional kneaded dough.
- Pour in the melted butter and whisk again until fully incorporated.
- The dough will be sticky and slightly glossy.
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Ready when: Batter is smooth, thick, and slightly glossy with no lumps
Tip: Loukoumades dough is intentionally wet and sticky—don't add extra flour. This creates the light, airy texture when fried.
3
Let dough rise
- Cover the bowl with a damp kitchen towel or plastic wrap.
- Place it in a warm, draft-free spot (like an oven with the light on, or a warm corner of your kitchen).
- Let it rise for about 1 hour until roughly doubled in volume and bubbly.
- The dough should look puffy and alive.
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Ready when: Dough has roughly doubled and is puffy with visible bubbles
Tip: If your kitchen is cool, let the dough rise longer—up to 90 minutes. Proper rising creates the pillowy texture.
4
Heat the oilOven 350°F / 175°C
- Pour about 6 cups of neutral vegetable oil into a large heavy-bottomed pot (at least 3 quarts capacity).
- Place the pot over medium-high heat and slowly bring the oil to 350°F (175°C), using a deep-fry thermometer to monitor the temperature.
- This takes about 10–12 minutes.
- Let the oil stabilize at 350°F before you start frying.
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Ready when: Oil reaches 350°F (175°C) on the thermometer
Tip: Use a deep-fry thermometer clipped to the pot for accuracy. Oil that's too cool produces greasy loukoumades; too hot burns them. Do not leave hot oil unattended.
5
Prepare the frying station
- While the oil heats, place a plate lined with paper towels nearby for draining.
- Have a small spoon or 2-tablespoon ice-cream scoop ready to portion the dough.
- Keep the honey, cinnamon, walnuts, and sesame seeds (if using) within arm's reach of your serving area.
- You'll move quickly once the loukoumades are done.
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Ready when: All toppings and tools are arranged and ready
Tip: Loukoumades are best served warm and fresh. Have everything ready so you can assemble them immediately after frying.
6
Fry the loukoumades in batchesOven 350°F / 175°C
- Using two spoons or a small scoop, carefully drop 3 to 4 spoonfuls of dough into the hot oil at a time, spacing them so they have room to puff and turn (do not overcrowd).
- Each spoonful should be about 2 tablespoons.
- Fry for about 2–3 minutes until the loukoumades are deep golden brown on all sides.
- Use a slotted spoon to turn them halfway through cooking to ensure even browning.
- Transfer the fried loukoumades to the paper towel-lined plate to drain.
- Repeat with the remaining dough in batches, maintaining the oil temperature at 350°F (175°C) between batches.
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Ready when: Loukoumades are deep golden brown on all sides and float to the surface
Tip: Don't fry too many at once—they need space to puff evenly. Let the oil return to 350°F (175°C) before each new batch. If they brown too fast, lower heat slightly; if they're pale after 3 minutes, raise the heat.
7
Finish with honey and toppings
- Working quickly while the loukoumades are still warm (within 1–2 minutes of draining), arrange them on a shallow serving platter or dish.
- Warm the honey gently in a small saucepan over low heat for 1 minute so it drizzles easily.
- Drizzle the warm honey generously over all the loukoumades.
- Dust with ground cinnamon and scatter the chopped walnuts over the top.
- If using sesame seeds, sprinkle those over as well.
- Serve immediately while still warm.
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Ready when: Honey is warm and pours easily; loukoumades are glistening and topped
Tip: Apply honey and toppings immediately while the loukoumades are still warm so the honey soaks in slightly and the flavors meld. Loukoumades are best within 10 minutes of frying.

Good to know

Tips

Loukoumades rely on a wet, batter-like dough, not a kneaded dough. Don't try to make it firmer or dryer—the high moisture content creates the airy, cloud-like interior when fried.
Oil temperature is critical: 350°F (175°C) is the sweet spot. Use a reliable deep-fry thermometer and check it before each batch. Too cool and they absorb oil; too hot and they brown outside before cooking inside.
Serve loukoumades within 10 minutes of frying for the best texture. The honey and cinnamon are meant to soak in slightly while they're still warm, marrying the flavors.
If you don't have a deep-fry thermometer, test the oil with a small piece of bread: it should brown in about 60 seconds at 350°F (175°C).

Make ahead

You can prepare the dough up to 2 hours ahead. After the initial rise (Step 3), you can cover the dough and refrigerate it for up to 8 hours. Before frying, let it come to room temperature for about 15 minutes so it's easier to scoop and fry properly. Loukoumades do not reheat well, so fry and serve them fresh.

Storage & reheating

Loukoumades are best eaten fresh and warm. Leftover loukoumades can be stored in an airtight container at room temperature for up to 2 days, though they will lose their crispness. To reheat, place them in a 300°F (150°C) oven for 5–8 minutes until warmed through. Do not refrigerate or freeze; the texture will become soggy and unpleasant. For best results, make only as many as you'll eat immediately.

Substitutions

Greek honey (or any raw honey) → Grade A maple syrup or agave nectar. Use the same amount. Maple syrup gives an earthy sweetness; agave is more subtle. Both should be warmed before drizzling.
walnuts, finely chopped → Blanched or roasted almonds, coarsely chopped. Use the same amount. Almonds are slightly milder and pair well with honey.
neutral vegetable oil (canola or sunflower) → Pure olive oil or refined grape seed oil. Use the same amount. Avoid extra-virgin olive oil (too strong a flavor for frying). These alternatives have similar smoke points.
ground cinnamon → Ground cardamom or a mix of cinnamon and nutmeg. Use 1 teaspoon. Cardamom adds a floral, complex note typical of some regional loukoumades.