Greek Loukoumades with Yogurt Honey Cream

Name: Greek Loukoumades with Yogurt Honey Cream
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cups (250 g) all-purpose flour; 1 tsp (5 g) instant yeast; ¼ tsp (1½ g) salt; 1 tbsp (12 g) sugar; ¾ cup (180 ml) warm water (110°F / 43°C), warm; 2 tbsp (30 ml) olive oil; 1 cup (230 g) Greek yogurt, plain, full-fat; ½ cup (120 ml) honey; 1 tsp (5 ml) vanilla extract; ½ tsp (1 g) lemon, finely grated zest; ½ cup (60 g) walnuts, finely chopped; 2 tsp (6 g) ground cinnamon; 6 cups (1440 ml) neutral oil such as vegetable or canola oil, for frying

From the MyKitchenBank Kitchen

Warm, golden-fried puffs of dough drizzled with honey, cinnamon, and chopped walnuts, served alongside a cool, creamy yogurt honey sauce for dipping. These Greek favorites are light and crispy outside, tender within—perfect for breakfast, dessert, or any time you want something special and surprisingly easy to make at home.

Prep: 15 min
Cook: 25 min
Wait: 1 hr 5 min
Total: 1 hr 45 min
Makes: About 24 loukoumades (serves 4)

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Ingredients

4 servings

For the loukoumades dough
2 cups (250 g) all-purpose flour
1 tsp (5 g) instant yeast
¼ tsp (1.5 g) salt
1 tbsp (12 g) sugar
¾ cup (180 ml) warm water (110°F / 43°C), warm
2 tbsp (30 ml) olive oil
For the yogurt honey cream
1 cup (230 g) Greek yogurt, plain, full-fat
½ cup (120 ml) honey
1 tsp (5 ml) vanilla extract
½ tsp (1 g) lemon, finely grated zest
½ cup (60 g) walnuts, finely chopped
2 tsp (6 g) ground cinnamon
6 cups (1440 ml) neutral oil such as vegetable or canola oil, for frying

Equipment (10)

Large mixing bowl
Wooden spoon or stand mixer with dough hook
Small mixing bowl
Deep heavy-bottomed pot or Dutch oven (at least 4-quart / 4L capacity)
Deep-fry or instant-read thermometer
Slotted spoon or spider skimmer
Soup spoon or small ice cream scoop
Paper towels
Shallow serving bowl or platter
Kitchen towel or plastic wrap

Steps

Before you start

Read the entire recipe and note the 65-minute dough rise—you can prepare the yogurt cream and oil while it rises
Gather all ingredients at room temperature except water, which should be warm (110°F / 43°C)
Have a deep-fry or instant-read thermometer on hand to monitor oil temperature
Finely chop the walnuts and measure the cinnamon before you begin frying

1
Mix the dry ingredients
- In a large mixing bowl, combine the flour, instant yeast, salt, and sugar.
- Whisk together for about 30 seconds until evenly distributed.
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Ready when: All ingredients are evenly combined
Tip: Whisking the dry ingredients helps distribute the yeast evenly for a consistent, reliable rise.
2
Add wet ingredients and mix
- Pour the warm water and olive oil into the flour mixture.
- Using a wooden spoon, stir until all the flour is incorporated and a rough, shaggy dough forms, about 1 minute.
- Don't knead yet—you'll do that next.
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Ready when: A shaggy dough has formed and all flour is incorporated
3
Knead the dough
- Turn the dough out onto a lightly floured work surface and knead for 8–10 minutes, using the heel of your hand to push the dough away from you, then folding it back over itself.
- The dough should become smooth, elastic, and slightly sticky to the touch.
- If it feels too sticky to handle comfortably, add just a pinch of flour at a time—but avoid adding too much, as excess flour will make the loukoumades dense.
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Ready when: Dough is smooth, elastic, and slightly sticky; it springs back when gently poked
Tip: Slightly sticky dough is correct for loukoumades. Resist the urge to add excess flour or your fried dough will be dense instead of airy.
4
Let dough rise
- Return the dough to the mixing bowl.
- Lightly cover with a kitchen towel or plastic wrap and place in a warm, draft-free spot (such as a turned-off oven with the light on, or a proofing box).
- Let rise undisturbed for 60–75 minutes until nearly doubled in volume.
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Ready when: Dough has nearly doubled in size and feels airy when gently pressed
5
Prepare yogurt honey cream
- While the dough rises, make the yogurt cream: in a small bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth.
- Fold in the lemon zest until evenly distributed throughout.
- Refrigerate until ready to serve.
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Ready when: Mixture is smooth and well combined
6
Heat oil for fryingOven 350°F / 175°C
- Pour the neutral oil into a deep heavy-bottomed pot (at least 4-quart / 4L capacity) to a depth of about 3 inches.
- Place over medium-high heat and bring to 350°F (175°C), as measured by a deep-fry thermometer.
- This should take 10–15 minutes.
- Once at temperature, adjust the heat to maintain 350°F throughout frying.
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Ready when: Oil registers 350°F (175°C) on a deep-fry thermometer
Tip: Oil that's too cool produces greasy loukoumades; oil that's too hot will brown them before they cook through. Maintain the temperature carefully throughout frying.
7
Fry the loukoumades in batches
- Using a wet soup spoon or small ice cream scoop, carefully lower small portions of the risen dough (roughly the size of a walnut or about 1 tablespoon) into the hot oil.
- Fry 5–6 at a time to avoid crowding the pot.
- They will sink initially, then float to the surface after about 30 seconds.
- Once floating, fry for 1.5–2 minutes, then gently flip each one with a slotted spoon or spider skimmer and fry the other side for another 1.5–2 minutes, until deep golden brown and crispy on all sides.
- Transfer to a paper-towel-lined plate to drain.
- Repeat with remaining dough in batches.
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Ready when: Loukoumades are deep golden brown on all sides and crispy-looking
Tip: Keep oil at 350°F by adjusting heat between batches. Wet the spoon before scooping dough so it releases cleanly into the oil without sticking.
8
Coat with honey and toppings
- While the loukoumades are still warm, transfer them to a warm shallow bowl or platter.
- Drizzle generously with honey and sprinkle with the chopped walnuts and cinnamon.
- Toss gently with a large spoon to coat them evenly, or simply use your hands.
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Ready when: Loukoumades are evenly coated with honey, walnuts, and cinnamon
Tip: Work quickly while they're still warm—honey coats better on warm surfaces and loukoumades taste best eaten fresh and warm.
9
Serve warm with yogurt cream
- Arrange the warm, honey-coated loukoumades on a serving platter.
- Serve immediately with the chilled yogurt honey cream on the side for dipping.
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Tip: These are best enjoyed within 15–20 minutes of frying, while still warm and crispy. The contrast between warm loukoumades and cool yogurt cream is essential to the dish.

Good to know

Tips

Keep the oil at exactly 350°F throughout frying—use a thermometer and adjust heat between batches. Temperature control is the key to crispy, grease-free loukoumades.
The lemon zest in the yogurt cream is essential—it provides brightness and cuts through the sweetness of the honey, making the sauce more balanced and refreshing.
If the dough becomes too warm or sticky during the waiting period, cover it and refrigerate for 20–30 minutes; cold dough is much easier to scoop and less likely to stick to the spoon.
Make the yogurt cream ahead and keep it chilled. The contrast between warm loukoumades and cool, creamy yogurt is what makes this dish special.

Make ahead

The dough can be made up to 8 hours ahead: mix, cover, and refrigerate without rising; let come to room temperature for 30 minutes before proceeding with the rise as directed. Alternatively, let the dough rise, then cover and refrigerate for up to 24 hours; bring to room temperature before frying. The yogurt cream can be made up to 1 day ahead. Fry the loukoumades just before serving for best crispness and texture.

Storage & reheating

Room temperature: Best eaten within 1 hour for maximum crispness; they soften after that. Refrigerator: Store uncoated loukoumades in an airtight container for up to 2 days; reheat at 300°F for 5 minutes to restore crispness. Yogurt cream keeps for 3–4 days in an airtight container. Freezer: Uncoated loukoumades freeze well for up to 1 month; reheat from frozen at 350°F for 8–10 minutes until warmed through and crispy. Do not freeze the yogurt cream.

Substitutions

Greek yogurt, plain, full-fat → Plain regular (non-Greek) yogurt. Strain through cheesecloth for 1–2 hours to thicken before using, or the sauce will be too thin.
honey → Maple syrup, agave syrup, or brown rice syrup. Use 1:1 by volume; the flavor will differ slightly but remain delicious.
walnuts → Pistachios, almonds, hazelnuts, or pine nuts. Finely chop any substitute; toast them lightly for extra flavor if desired.
all-purpose flour → Bread flour. Will yield slightly chewier, more substantial loukoumades; use the same amount.