Sourdough Greek Loukoumi Sesame Rings
Golden, crispy rings of sourdough dough coated in sesame seeds and finished with a honey-anise glaze. Loukoumi (Greek pastry rings) are traditionally fried and drizzled with honey syrup; this version uses active sourdough starter for a complex flavor and slight tang that balances the sweetness. Perfect for breakfast, snacks, or alongside Greek coffee.
Steps
Before you start
- Bring sourdough starter to room temperature and feed it 4–6 hours before starting; use at peak (bubbly, about to fall). Have eggs and milk at room temperature. Heat oil to 350°F (175°C) in a candy/deep-fry thermometer so you can maintain consistent temperature throughout frying.
Mix the dough
- In a large bowl or the bowl of a stand mixer, whisk together flour, sugar, and salt.
- Add the active sourdough starter, egg, and milk.
- Mix on medium speed (or by hand with a wooden spoon) until a shaggy dough forms, about 2 minutes.
- Add the melted butter and mix until fully incorporated and the dough is smooth and slightly sticky, about 3–4 minutes.
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Ready when: Dough is smooth, slightly sticky, and pulls away cleanly from bowl edges
Tip: Do not overwork; the dough should be soft and tender, not stiff. Overworking will toughen the rings.
First rise
- Cover the bowl with plastic wrap or a damp kitchen towel.
- Let the dough rise at room temperature (68–72°F / 20–22°C) until puffy and roughly 50% larger, about 1.5 to 2 hours.
- The dough should be airy but not collapsed.
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Ready when: Dough increases by about 50%, feels light and airy when gently poked
Tip: Timing depends on starter strength and room temperature. If your starter is vigorous, it may rise faster; adjust accordingly.
Shape the dough
- Turn the dough out onto a lightly floured work surface.
- Gently press it into a roughly 10×12-inch (25×30 cm) rectangle.
- Using a 2-inch (5 cm) round cutter or ring mold, cut out 12 rings, working quickly and re-rolling scraps as needed.
- Carefully shape each ring so the edges are even and smooth.
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Ready when: 12 clean rings with smooth, even edges
Tip: A ring mold works best, but a 2-inch cutter works fine; you can patch any tears by gently pinching the dough together.
Second rise
- Place the rings on a parchment-lined or silicone mat-lined sheet, spaced about 2 inches (5 cm) apart.
- Cover loosely with plastic wrap.
- Let rise at room temperature until they're noticeably puffed and light, about 1 to 1.5 hours.
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Ready when: Rings are light and airy; when you gently press one, the indent springs back slowly
Tip: Do not let them over-proof (collapse) or they will become dense. Check them at the 45-minute mark.
Prepare oil and toppingsOven 350°F / 175°C
- About 30 minutes before frying, heat oil in a heavy-bottomed pot (3–4 quart capacity) to 350°F (175°C), using a candy thermometer to monitor.
- Pour sesame seeds into a shallow bowl.
- Adjust heat as needed to keep the oil steady at 350°F.
- While oil heats, pour honey and water into a small saucepan, add anise seeds (or ground anise) and optional cinnamon.
- Warm gently over low heat without boiling, then remove from heat.
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Ready when: Oil reaches 350°F (175°C) on thermometer; honey syrup is warm and fragrant
Tip: Maintain consistent oil temperature throughout frying. If it gets too hot (above 375°F / 190°C), the rings will brown too quickly and be undercooked inside.
Fry the ringsOven 350°F / 175°C
- Carefully slide 3–4 rings at a time into the hot oil, avoiding crowding.
- They will sink, then float to the surface.
- Fry for about 1.5–2 minutes on the first side until golden brown, then flip with a slotted spoon or spider strainer and fry the second side for another 1.5–2 minutes until both sides are a deep golden color.
- Remove with the strainer and drain on paper towels.
- Keep oil at 350°F between batches.
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Ready when: Both sides are deep golden brown; rings are crispy on exterior
Tip: Resist the urge to move them around too much; let them fry undisturbed to develop a golden crust. If they brown too fast, lower heat slightly.
Coat with sesame and glaze
- Working with 3–4 warm rings at a time, roll each ring in the sesame seeds until both sides are well coated.
- Arrange the sesame-coated rings on a serving platter.
- Warm the honey syrup briefly over low heat if needed to thin it slightly, then drizzle generously over the rings using a spoon or pastry brush, allowing it to soak into the warm pastry.
- Let cool for 5–10 minutes before serving.
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Ready when: Rings are evenly coated in sesame seeds; honey syrup clings to warm pastry
Tip: Sesame coating and glazing work best while the rings are still warm. If they cool, gently rewarm the glaze and the rings will accept it better.
Cool and serve
- Allow rings to cool to room temperature (about 15–20 minutes) before serving.
- The honey will firm up slightly as they cool, creating a pleasant chew.
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Ready when: Rings are cool enough to handle and enjoy; honey is no longer hot
Tip: These are best enjoyed the day they are made, while they retain crispness on the outside and slight chew on the inside.
Good to know
Tips
- Sourdough starter fermentation develops slowly but adds depth—don't rush the rises. If your kitchen is cool (below 65°F / 18°C), rises will take longer. If warm (above 75°F / 24°C), they may happen faster; check frequently.
- Oil temperature is critical for these rings. Too cool and they absorb oil; too hot and they brown before the inside cooks through. A candy thermometer is not optional—use one.
- For extra crispness, allow rings to rest on paper towels in a single layer until completely cool. Stacking while warm creates steam and softens them.
- Greek loukoumi are traditionally enjoyed with Greek coffee or mountain tea. The anise and honey flavors pair beautifully with warm, spiced beverages.
Make ahead
Dough can be prepared up to 4 hours ahead: after the first rise, cover tightly and refrigerate. Bring to room temperature before shaping (about 1 hour), then proceed with second rise. Alternatively, shaped, unrisen rings can be wrapped and frozen for up to 2 weeks; thaw at room temperature and give a short second rise (30–45 minutes) before frying.
Storage & reheating
Store cooled rings in an airtight container at room temperature for up to 2 days. They will soften slightly but remain enjoyable. To refresh, warm gently in a 300°F (150°C) oven for 5–7 minutes. Leftover rings do not freeze well after frying due to the honey and sesame coating becoming grainy when thawed.
Substitutions
- anise seeds or ground anise → 1 tsp (3 g) fennel seeds or 0.5 tsp (2.5 g) ouzo, added to the honey syrup. Fennel is less licorice-forward; ouzo adds complexity but use sparingly so alcohol doesn't overpower.
- unhulled sesame seeds → 1 cup (120 g) chopped roasted pistachios or a mix of sesame and chopped almonds. Changes the flavor profile but remains Greek-inspired. Toast nuts lightly before coating.
- honey → 150 g (about 0.75 cup) maple syrup or golden agave nectar. Alters flavor slightly (maple adds earthiness, agave adds neutral sweetness), but syrup consistency remains similar.
- active sourdough starter, fed and bubbly → 110 g (3.5 oz) plain yogurt mixed with 40 g (0.25 cup) all-purpose flour, left at room temperature for 30 minutes before using. Mimics the tang of sourdough but omits the complexity. May need to reduce milk slightly to 0.2 cup (45 ml).
